Name: Coconut Chocolate Cake
Yield: 4 servings
Ingredients: 4 eggs; 34 cup vegetable oil; 34 cup water; 1 teaspoon vanilla extract; 1 (18 1/4 ounce) package chocolate cake mix; 1 (4 ounce) package instant chocolate pudding mix; 2 cups flaked coconut; 13 cup sweetened condensed milk; 14 teaspoon almond extract; 1 (16 ounce) can chocolate frosting

Servings: 4 persons

4 eggs
34 cup vegetable oil
34 cup water
1 teaspoon vanilla extract
1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups flaked coconut
13 cup sweetened condensed milk
14 teaspoon almond extract
1 (16 ounce) can chocolate frosting

1
In a mixing bowl, beat the eggs, oil, water and vanilla.
2
Add the cake and pudding mixes; beat for 5 minutes.
3
Pour 3 cups into a greased and floured 10 inch fluted tube pan.
4
Combine the coconut, milk and extract; mix well.
5
Drop by spoonfuls onto batter.
6
Cover with remaining batter.
7
Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean.
8
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
9
Frost with chocolate frosting.

No nutritional information available.

No additional tips available.

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

Coconut Chocolate Cake

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