Chocolate Coconut Bundt Cake
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 Milk
1/3 cup melted Butter
Glaze:
1 cup sifted confectioners' sugar
1 tablespoon milk or light cream
Preheat oven to 350 °F. Grease and flour a 10" bundt pan.
Filling:
In a small bowl, beat egg whites till foamy.
Slowly add sugar while beating whites until stiff peaks form.
Stir in flour and coconut and set mixture aside.
Cake batter:
In a large bowl, mix remaining ingredients.
Beat for 2 minutes with mixer at medium speed.
Pour about 1/3 to 1/2 of the batter into the pan.
Spoon the coconut mixture evenly on top of the batter.
Fill the pan with the remaining batter.
Bake at 350 °F for 50-55 minutes, or until cake tester
inserted into center comes out clean.
Let cake cool in the pan for about 15 minutes,
remove from pan and finish cooling on rack.
When cool, top with glaze.
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.
Yield: 10-12 serving (1 bundt cake)
