Chocaroon Bundt Cake Recipe

Name: Chocaroon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg whites; 1/3 c. sugar; 2 Tbsp. flour; 1 3/4 c. coconut; 1 pkg. chocolate cake mix; 1 pkg. chocolate instant pudding; 2 egg yolks; 2 eggs; 1 1/4 c. water; 1/3 c. oil

Servings: persons

1
Beat egg whites until foamy.
2
Gradually add sugar and beat until mixture forms stiff shiny peaks.
3
Blend in flour and coconut; set aside.
4
Combine remaining ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes.
5
Pour 1/3 of batter into a greased and floured 10-inch Bundt pan.
6
Spoon in coconut mixture and top with remaining batter.
7
Bake at 350u00b0 for 50 to 55 minutes.
8
Cool in pan about 15 minutes.
9
Remove from pan and finish cooling on a rack.
10
Top with glaze.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 egg whites, 1/3 c. sugar, 2 Tbsp. flour, 1 3/4 c. coconut, and more.

Yes, Chocaroon Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocaroon Bundt Cake

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