Try this Coconut Cream Bundt Cake recipe, or contribute your own.
- 4 eggs
- 1 cup sour cream
- 1/2 cup canola oil
- 1/2 cup dark chocolate chips
- 1/4 cup white chocolate chips
- 1 box vanilla cake mix (15.25 oz.)
- 1 box instant coconut pudding (3.4 ounce)
- 2 teaspoons coconut extract
- 1 cup unsweetened coconut milk
- 1 1/2 cups shredded coconut + extra for garnish
- 1 1/2 teaspoons shortening
- cool whip (optional)
- egg shaped candies for garnish (optional)
- Carbohydrate 9.86860714330085 g
- Cholesterol 7.77619133414602 mg
- Fat 17.9909610566318 g
- Fiber 0.58399998486042 g
- Protein 2.48883571459194 g
- Saturated Fat 7.72976317529819 g
- Serving Size 1 1 cake slice (84g)
- Sodium 49.3403571471277 mg
- Sugar 9.28460715844043 g
- Trans Fat 0.686669114857339 g
- Calories 207 calories
Step-by-step
- Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
- Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
- Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. Heat for 1 minute. Stir until melted and creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the cooled cake. Repeat with the white chips and remaining shortening. Let set. Cut cake into wedges. Serve with Cool Whip, extra coconut, and egg candies if desired. Store cake in a sealed container. Makes about 14 slices.
When the baking time stretches to a full sixty minutes at 350 degrees Fahrenheit, dense batters containing sour cream and shredded coconut require careful monitoring to prevent the exterior crust from scorching before the deep center manages to set. While testers frequently pull these cakes too early because the top appears browned, relying solely on visual cues leads to a collapsed crumb structure once the pan is inverted. Instead, insert a wooden skewer directly into the thickest part of the ring; if it emerges with moist crumbs rather than wet batter clinging to the wood, the internal starches have gelatinized sufficiently to support the weight of the structure.
Folding the shredded coconut into the batter by hand rather than using an electric mixer prevents the blades from shredding the strands into a paste that weighs down the rise. Should the dark and white chocolate drizzle harden too quickly during application, microwave the mixture in ten-second increments to maintain the viscosity required for clean lines. Storing the finished dessert in an airtight container at room temperature preserves the moisture barrier provided by the oil and dairy ingredients for up to three days.
