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Coconut Chocolate Cake




Source of Recipe


Renee Schwebach in Taste of Home Magazine Sept./Oct. 2003


Recipe Introduction


A cake mix fix up. Just so good and so easy! Everyone who tasted this cake loved it. I used coconut extract instead of almond and sprinkled coconut on top of the cake – next time, I think that I will sprinkle some sliced, toasted almonds on top, too!


List of Ingredients




CAKE:
4 eggs
3/4 c. vegetable oil
3/4 c. water
1 t. vanilla extract
1 (18 1/4 oz.) package chocolate cake mix
1 (3.9 oz.) package instant chocolate pudding mix

FILLING:
2 c. flaked coconut
1/3 c. sweetened condensed milk
1/4 t. almond extract

One can (16 oz.) chocolate frosting


Recipe



Preheat oven to 350 degrees.

In a mixing bowl, beat the eggs, oil water, and vanilla. Add the cake and pudding mixes; beat for 5 minutes. Pour 3 c. into a greased and floured 10” fluted tube pan. Combine the coconut, condensed milk and almond [or coconut] extract; mix well. Drop by spoonfuls onto batter. Cover with remaining batter.

Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. When cool frost with chocolate frosting.

Serves 12 – 15.