This Coconut Cream Bundt Cake is easy to make and enjoy. Three times the coconut in it makes the flavor shine through.
There are days I stare into my closet and dresser drawers and think that I have absolutely nothing to wear. Never mind the fact that the closet is exploding with clothes and the drawers are stuffed to the max. I still have “nothing” to wear.
After a long time of fussing and fuming at the clothes, I can usually put together an outfit that is “new” and totally different. So much for having nothing to wear. It is all about perspective and seeing something that is right in front of you. Sometimes my baking is like this.
Some days I stare into my refrigerator and my cupboards and think there is nothing to eat or bake. Again, both of those have plenty of food items staring right back at me. The cupboards are packed with all sorts of fun baking things I have picked up here and there.
It takes a few minutes, but sure enough I can usually put something together using the ingredients we have.
This fun coconut cake started with a bag of shredded coconut and a vanilla cake mix. A little digging in the cupboard and refrigerator and some coconut milk, coconut extract, and chocolate chips all decided to join in on the cake fun. And I thought there was nothing to make!!! I wish picking out clothes from the closet was that easy!
Three times the coconut makes this a coconut cake to love. The topping of coconut and Robin Eggs was a last minute decision while doing pictures. It totally took the cake from being having nothing to wear to having a cute little Easter hat.
Maybe it is time to organize the closets and cupboards. If I knew what outfits and supplies I had on hand right away, it would make getting dressed and baking a little easier and faster. Or I could go shopping. Of course that doesn’t help with the organization I need, but it sure would be more fun.
Stay up to date on all the BruCrew baking here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN
Three times the coconut gives this coconut cream cake an amazing coconut flavor. It is sweet and delicious. The chocolate coating on top is a fun way to make it look fancy.
Ingredients
- 1 box vanilla cake mix (15.25 oz.)
- 1 box instant coconut pudding (3.4 ounce)
- 1 cup sour cream
- 4 eggs
- 2 teaspoons coconut extract
- 1/2 cup canola oil
- 1 cup unsweetened coconut milk
- 1 1/2 cups shredded coconut + extra for garnish
- 1/2 cup dark chocolate chips
- 1/4 cup white chocolate chips
- 1 1/2 teaspoons shortening
- Cool Whip (optional)
- egg shaped candies for garnish (optional)
Instructions
- 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.
A few more of my favorite coconut desserts:
Lisa Bader says
Triple coconut cake, how do I love thee? Let me count the ways! I love your moist flavorful cake brimming with coconut goodness. I love your coconut frosting which I could very honestly eat all by itself and be exceptionally happy. I love how easy you are to make. I love that when coconut lovers bite into your lusciousness, they literally moan with delight. Ah, triple coconut cake! Thank you for looking so fabulous when I made you into an Easter bunny. You were my absolute favorite among all the desserts on my table! I can only hope my love for you is not unrequited! 🙂
Lori says
Hi there, I am hoping to make your Coconut Cream Bundt Cake next week but it appears that the coconut version of instant pudding is not available in Canada. I did find a Dr. Oetker coconut pudding that has to be cooked… do you think that would work?
Jocelyn says
I would not used a cooked pudding in this as you need to just add the dry powder to the cake mix. Can you find an instant vanilla pudding mix? That would be a fun substitution to do. You will still have quite a lot of coconut going in the cake.
Lori says
Thanks for your quick response. I found out that a friend is going to Vermont next weekend and she will look at Hannaford’s there to see if they have it. If not, I will use the instant vanilla pudding instead. Someone else suggested that I could also use coconut Greek yogurt instead of the sour cream, so I could always try it that way, too 🙂
Have a great weekend!
Lori
Verlee says
I am also in Canada and used the vanilla pudding – it turned out fine. I was hoping to see you had tried other baking pans but see in another post you have not. I might give my mini bundt pan a try.
Linda Scopazzi says
Hi
I made the cake and it is very moist almost wet and heavy is that the way the cake is. I am used to light and airy. I used all the ingredients and cooked it exactly as asked and baked it in a non stick angle food cake pan. Is cake suppose to be heavy and moist that you can squeeze cake piece together and it sticks. Taste yummy. Wanted make sure it is actually cooked.
Jocelyn says
This is a heavier dense cake not like a normal cake, but it shouldn’t be wet. Although I bet if I had squeezed mine together it would have made cake pops. How big was your cake pan? I used a bundt pan that has a 12 cup capacity. If you baked it at least an hour, it should be done.
Carol says
Hi! Tried this cake twice: first time I didn’t make it in a bundt pan, used a 9″x13″ pan-looked great-rose up high, looked nicely done-stuck tester in-totally clean!! Yay! Next morning-totally sunk in the middle-cut into it-raw in middle-threw it out! Second time-made it in the bundt pan-had to leave it in for ~20 min longer than recipe stated-wasn’t trusting the tester trick-it was ok-really dry-should have tasted more coco nutty I think-won’t make again
Jocelyn says
I am so sorry to hear that you had trouble with this recipe. I have made it a few times and it has been great every time. I don’t know why it would come out clean and then sink…must have had something to do with the pan. I have only made it in the bundt pan. Baking it an extra 20 minutes would definitely make this cake turn out completely dry. The cake tester should actually come out with some crumbs still sticking to it. Cakes and cookies continue to bake in pans when you remove them from the oven.
Mona says
Best. Cake. Ever. I LOVE coconut and this cake delivered. Made the first time Memorial Day weekend and it disappeared so fast I only got one piece. Made again this afternoon and going to “hide” two pieces for myself before its all gone. Thank you so much for sharing this fabulous coconut creation!
India Cakes says
Thanks for sharing this delicious recipe. I am going to try this at home. Greetings from India.