Chocolate Coconut Bundt Cake



  • 1 Devils Food or chocolate cake mix
  • 1 pkg chocolate instant pudding mix, 4 serving size
  • 1 1/3 cwater
  • 4 eggs
  • 1/3 c vegetable oil
  • 1 1/3 c (about) coconut
  • 1 c semi-sweet chocolate chips
  • 1 can(s) sweetened condensed milk, 14 oz
  • 1 c semi-sweet chocolate chips
  • 1 tsp vanilla extract

How to Make Chocolate Coconut Bundt Cake

  1. Heat oven to 325 degrees. Combine cake mix, pudding mix, water, eggs, and oil in large bowl until blended.
  2. Beat on medium speed 4 minutes. Stir in coconut and chocolate chips.
  3. Spray a bundt pan with cooking spray, or grease and flour (or dust with cocoa). Pour batter into pan.
  4. Bake approximately 1 hour (check with a toothpick at 50 min).
  5. Let cool in pan for 15 minutes, and then remove from pan and let it cool completely on a wire rack.
  6. To make the glaze, combine sweetened condensed milk and chocolate chips in a small saucepan.
  7. Over medium-low heat, stir constantly until chocolate chips melt and the mixture is smooth. Do not allow it to bubble.
  8. Remove from heat, and stir in vanilla. Allow to cool for just a bit before glazing cake.
  9. You can sprinkle the cake with coconut (I toasted mine) or nuts, or just leave plain!

Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.