looking for chocolate coconut center bundt cake recipe
This delicious cake is easy to make, despite the length of the recipe. Serve it for a special occasion and watch everybody enjoy it. I doubled the filling and increased the chocolate amount so the cake is even moister with more chocolate flavor.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 20 minutes
Yield: 12 to 16 servings
2 egg whites, reserving one yolk
1/2 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1-1/2 cups coconut
1 cup chocolate chips
2 cups flour
1-1/4 cups sugar
1/2 cup packed brown sugar
2/3 cup cocoa powder
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 reserved egg yolk
3/4 cup milk
1/2 cup butter, softened
1/2 cup sour cream
1/4 cup butter
3 cups powdered sugar
3 Tbsp. cocoa powder
3-4 Tbsp. milk
1 tsp. vanilla
Preheat oven to 350 degrees F. Grease and flour a 10" bundt pan (nonstick too) and set aside.
In small bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. Fold in coconut, 2 Tbsp. flour, 1 tsp. vanilla, and chocolate chips. Set aside.
In large bowl, place 2 cups flour, 1-1/4 cups sugar, brown sugar, cocoa, salt, baking soda, 2 tsp. vanilla, 3 eggs, 1 egg yolk, milk, butter, and sour cream. With same beaters, mix batter on low until combined, then beat on medium high for 3 minutes.
Spoon one-third of cake batter into prepared pan. Drop half of coconut filling by teaspoons in the center of the batter, keeping the filling away from the edges of the pan. Cover filling with one-third of the remaining cake batter and top with rest of coconut filling. Cover with rest of batter and spread evenly to cover.
Bake at 350 degrees F for 55-65 minutes until cake is set, edges start pulling away from pan, and a toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes, then loosen edges and invert cake onto serving plate. Cool completely.
For chocolate glaze, in medium saucepan, melt 1/4 cup butter. Add powdered sugar, 2 Tbsp. cocoa powder, milk, and vanilla. Remove from heat, and beat with wire whisk until blended and creamy. Add more milk or powdered sugar, as needed, to reach desired spreading consistency. Spoon glaze over cake, letting it run down the sides. Store covered at room temperature. ..all i use from this is how to make the macaroon,and i use a reg box cake mix.works great...good luck!
I remember that boxed cake mix and was looking for the same thing and found the following recipe:
Dark Chocolate Macaroon Bundt Cake
2 egg whites
½ cup white sugar
2 cups flaked coconut, ground into small pieces
2 tablespoons of all purpose flour
2 teasoons of vanilla extract
1 (18.25-ounce) box chocolate cake mix
1 (4-serving size) package chocolate instant pudding
2 egg yolks
1 1/4 cups water
1/3 cup vegetable oil
vanilla glaze (below)
1 1/2 cups powdered sugar
2 1/2 teaspoons of milk
1/8 teaspoon of salt
¼ teaspoon vanilla
1 teaspoon of butter
Preheat oven to 350 degrees, grease and flour bundt cake pan.
1. Beat egg whites until peaks form. Gradually beat in sugar until stiff peaks form. Fold in coconut, flour and vanilla. Set aside.
2. Combine cake mix, instant pudding mix, 2 yolks, 2 eggs, water, and oil in a large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into prepared pan. Spoon in coconut mixture and top with remaining batter.
3. Bake for 50 to 55 minutes. Remove to wire rack, and cool 15 minutes before removing from pan. Cool thoroughly, and top with glaze.
4. Melt butter. Mix all ingredients together, top cake.
I'm excited to try it!
Google "mounds cake recipe". You'll get a bunch of hits. Some are using cake mixes, some not.
But if you take the coconut filling recipe part you should be able to use it in the bundt cake.
If you like almond flavor do a search for "Almond Joy Cake". I have a recipe, but can't seem to find it right now. I do know that I found it by doing a search though.
I too love chocolate and cocnut together.
Thanks for the help. I googled both and found that instead of a coconut center, most of the recipes have a coconut frosting. However, I did find a recipe on Allrecipes named chocolate macaroon tunnel cake. Will probably use that filling with EPI double chocolate layer cake. Do you think it can be baked in a bundt pan without a problem? I will soon see!
I've baked the Double Chocolate Layer Cake batter in a Bundt pan. If I recall correctly, it pretty much filled a 12 cup Bundt pan after baking.
I'm pretty sure I let it cool longer than most cakes before turning it out of the pan, it's a fairly fragile cake until it cools down.