A Chocolate Coconut Bundt Cake That’s to Die For

Bundt Cake

I baked a chocolate cake today. And it wasn’t a usual chocolate cake. It was the kind of cake you hide from the kids – and your husband – because it’s too good to share. It has a creamy coconut filling and devilishly sweet glaze. It reminds me of that famous chocolate covered coconut candy bar.

You have to make this cake. Even if it’s just once. It will change your life forever.

The best part? It’s impossibly easy to make.

I don’t know about you, but I don’t always have time to make everything from scratch. This recipe takes a few shortcuts with packaged cake mix and instant pudding mix. But that can be our little secret. I won’t tell if you don’t.

Ready to get to it? Here’s the recipe:

Here’s what you’ll need:

For the Cake Batter

  • 1 package 2-layer chocolate cake mix
  • 1 4-serving size package instant chocolate pudding mix
  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cups water
  • 1/3 cup oil

For the Filling

  • 2 egg whites
  • 1/3 cup sugar
  • 2 tbsp. flour
  • 1 3/4 cups coconut flakes

Cake Glaze

  • 1 cup confectioners’ sugar, sifted
  • 1 tbsp. milk, or 1 tbsp. light cream

Before you get started:

Preheat your oven to 350°. Get out your 10” bundt pan, and grease and flour it. Don’t skip this step – no matter how tempting it may be. The grease and flour will keep your cake from sticking to the pan and turning it into a crumbly mess.

I like to premeasure my ingredients to make things easier – especially if I’m baking with the kids. Cake making is so much faster when you already have your egg yolks, flour, sugar and everything else ready to go. This is definitely an optional step, but one I’d highly recommend.


First thing’s first, let’s make the filling:

  1. In a small mixing bowl, beat the egg whites until they’re foamy. Don’t go overboard here. Just a few minutes of beating is plenty of time.
  2. Continue beating and slowly start adding the sugar. Keep going until stiff peaks start forming. I like using an electric hand mixer for this, but you can use a good old-fashioned whisk if you have the time and arm strength.
  3. Stir in the coconut flakes and flour until well combined.
  4. Set the filling aside for later. Resist the temptation to devour the entire bowl.

Mixing cake

Next, we’ll make the cake batter:

  1. In a large mixing bowl, add the cake mix, instant chocolate pudding mix, egg yolks, eggs, water and oil.
  2. Beat on medium speed for 2 minutes.

To assemble the cake:

  1. Pour between 1/3 and a 1/2 cup of the batter into the bundt pan. Be careful not to pour too much here. Otherwise, you won’t have room for the filling.
  2. Gently spoon the coconut mixture on top of the batter. Spread it evenly, but be careful not to mix it with the batter.
  3. Pour the remaining batter on top of the filling.
  4. Bake in your preheated oven for 50-55 minutes, or until cooked through. Tip: Stick a toothpick through the middle of the cake to see if it’s done. If the toothpick comes out clean, it’s done. If batter sticks to the toothpick, you’ll need to let it bake a few more minutes.
  5. Let the cake cool in its pan for about 10-15 minutes.
  6. Remove from pan and allow the cake to cool on a cooling rack.

Meanwhile, make the glaze:

  1. Place confectioners’ sugar in a small mixing bowl.
  2. Slowly stir the milk into the sugar. The glaze should be just thick enough to stay on top of the cake and the drizzle down the sides.

Once it’s cooled off a bit, top the cake with the glaze. Devour and enjoy.

If you’re not a fan of the plain glaze (or you just really love chocolate), you can add cocoa powder to the glaze. You’ll need to add a little more milk or less confectioners’ sugar to get the right consistency.

Wipe clean tablecloth cover
Making cake mix on a wipe able tablecloth

I make this cake with my little one all the time, but I have to warn you – it can get messy. My little guy loves helping me make the glaze. Why? Because that’s the only time he gets to lick the spoon! And boy does he make a mess with it. We’ve found that working on top of a wipe-clean tablecloth is the best way to avoid catastrophic kitchen messes that make mummy very grumpy. Once we’re done, I can just wipe away the glaze with a sponge and be done with it. You can find some great wipeable tablecloths here.

This is our go-to recipe for a “different” chocolate cake. I’ve made it for pot lucks and family barbeques. It probably lasts 10 minutes tops before it’s completely gone. It’s that good!

The Perfect Chocolate Brownies – So Good, You’ll Be in Brownie Heaven

I’m a perfectionist. Naturally, when I saw this recipe for the Perfect Chocolate Brownies, I was skeptical. I’ve baked dozens of brownies. I’ve tried countless recipes. None were perfect. They’re too dry, or they’re too chewy. You know, the kind of chewy that makes you wonder if the brownie is even cooked.

But these brownies really are perfect. I know this because I baked them for Sunday brunch. And they were devoured in minutes. The entire tray – gone! Not even a crumb left for the baker.

These brownies are made from scratch, but they’re oh-so-easy. And you probably have all the ingredients in your kitchen already.

You’ll go from mixing bowl to fork-in-hand in an hour tops. Just be ready to fight off the horde of hungry kids – and adults who think they’re kids – when these come out of the oven.

Are you ready to get started?

Here’s what you’ll need:

  • 3/4 cup shortening
  • 3/4 cup cocoa powder
  • 4 eggs
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts (or pecans)

Go for high quality with the cocoa powder. It may cost more, but the taste is so much better. Don’t worry too much if you can’t splurge here. You’re brownies will still come out perfect.

Before you get started: Preheat your oven to 350°. Grease a 9×13” baking pan.


  1. First, we’re going to melt the shortening in a large saucepan. Melt it over low You don’t want to overdo it here. Then, whisk in the cocoa powder. Keep whisking until the mixture is smooth. You can use a double boiler here if you want.
  2. Remove the cocoa mixture from heat.
  3. Mix in the vanilla extract and the sugar in the cocoa mixture until well combined.
  4. Whisk the eggs in one at a time. Make sure that you mix well before adding each egg.
  5. Mix in the flour until well combined, and stir in the nuts.
  6. Pour the batter into the greased 9×13” baking pan.
  7. Bake for 30 minutes. Stick a toothpick in the center of the brownie. If it comes out clean, it’s done. If not, bake for a few more minutes and check again.
  8. Let the brownies cool completely before cutting them. I know, I know – it’s impossible to resist fresh baked browns. But try. I promise, they’ll taste so much better once they’re a little cooler.

Top with ice cream. Or hot fudge. Or both. I won’t judge you.


  • If your brownies aren’t cooking all the way through, you didn’t add enough flour. Unfortunately, you’re only option is to start all over again. The good news? You’re brownies are probably still edible – emphasis on probably
  • You can substitute butter for shortening in equal proportions. Just keep in mind that the texture might change. I haven’t made these with butter, so I can’t say that they’ll still be perfect if you nix the shortening.
  • You can use other nuts instead of walnuts or pecans. Or you can omit them altogether if you want.
  • If you’re topping with ice cream, make sure that the brownie is warm. Okay, this isn’t a necessity, but it’s a recommendation.
  • Line your baking pan with parchment paper or buttered aluminum foil to prevent sticking. Sometimes, greasing the pan just isn’t enough to keep the batter from sticking to the sides and bottom of the pan. This little trick should ensure that your brownies come out perfectly every time.

These brownies are the perfect mix of cake-y and chewy. They’re amazing as-is, but if you’re feeling especially daring, you can add a layer of chocolate frosting.