After you've put about 1/3 to 1/2 of the chocolate cake batter in the pan, create a "tunnel" of coconut madness down the center of the bundt pan and then put the remaining chocolate batter over the top. 


This cake, prepared in February 2013 for Kathy's birthday, has the lovely Superstition Mountains in the background -- a gorgeous view from sister Kathy's back yard/pool area. Gorgeous!  And delicious! 
Happy Birthday to Kathy!!







Coconut Fudge Glaze

Yield: 2 cups

This recipe yields a glaze that's a mixture between hot fudge sauce and a standard glaze. When you simmer it, if it starts to thicken a bit too much (turning toward thick hot fudge), I add some Coco Loco Coconut syrup to the mixture which thins it out nicely and adds an extra wonderful layer of coconut flavor. 

Ingredients
    • 6 tablespoons butter
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup milk
    • 2 -2 1/2 cups sifted confectioners' sugar
    • 1/4 teaspoon of vanilla extract
    • 1/2 teaspoon of coconut extract
    • Coco Loco Coconut Syrup

Directions
  1. Melt the butter in a small saucepan over low heat, about 2 minutes.
  2. Stir in the cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil, about 2 minutes.
  3. Remove the pan from the heat and stir in 2 cups of confectioners' sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don't let the glaze get too thick.
  4. Ladle the warm glaze over a room temperature cake and let sit until the glaze hardens, about 30 minutes.

Mounds Bundt Cake

This recipe is from Robin in Texas who says:  when 
"OMG -- this takes me back to my childhood when Pillsbury made a Fudge & Coconut Bundt Cake mix. This recipe indulges my love for Chocolate and Coconut. Delicious! When I made this, my cake took awhile longer to cook, getting to over 55 minutes in a silicone bundt pan set on an insulated cookie sheet. But it turned out well. A tad dry on the exterior 1/2" but that could be remedied by putting less chocolate batter in before adding the coconut tunnel. Next time, I'll more evenly distribute the two chocolate layers (I had too much in first, and too little on what turns out to be the bottom of the cake. But I did improve on the glaze -- I used Coco Loco coconut syrup (like you use to make Pina Coladas ... in the cocktail mixer department) and a little coconut extract in my glaze (with 1/2 and 1/2 and powdered sugar). It put this wonderful dessert over the top. This is a keeper recipe that I can't permit myself to make too often or I'll need new pants. :)"

Ingredients:
    Filling
    • 2 egg whites
    • 1/3 cup sugar
    • 2 tablespoons flour
    • 1 3/4 cups flaked coconut ( approx.)
    Cake Batter
    • 1 package chocolate cake mix ( 2 layer size)
    • 1 package instant chocolate pudding mix ( 4 serving size)
    • 2 eggs
    • 2 egg yolks
    • 1 1/4 cups water
    • 1/3 cup oil
    Glaze
    • 1 cup sifted confectioners' sugar
    • 1 tablespoon milk or 1 tablespoon light cream

Directions
  1. Can use a chocolate glaze if you prefer.
  2. Preheat oven to 350° degrees.
  3. Grease and flour a 10" bundt pan. 
  4. In a small bowl, beat egg whites till foamy. Slowly add sugar while beating whites until stiff peaks form. 
  5. Stir in flour and coconut and set mixture aside.
  6. Cake batter: In a large bowl, mix remaining ingredients.
  7. Beat for 2 minutes with mixer at medium speed.
  8. Pour about 1/3 to 1/2 of the batter into the pan.
  9. Spoon the coconut mixture evenly on top of the batter.Fill the pan with the remaining batter.
  10. Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
  11. Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
  12. When cool, top with glaze.
  13. Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet "drip" down the sides a bit.

Servings Per Recipe: 10
Nutrition Facts
Serving Size: 1 (129 g)
Amount Per Serving:
Calories 500.4 
Fat 21.6 grams
Saturated Fat 7.3 grams
Cholesterol 70.6 mgs
Sugars 50.7 grams
Sodium 644.7 mgs
Total Carbohydrate 74.7 grams
Dietary Fiber 3.1 grams
Sugars 50.7 grams
Protein 6.4 grams

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