Chocolate Coconut Cake with Chocolate Glaze

By: McCormick Kitchens

Made With:

Coconut milk adds moistness to this easy chocolate Bundt cake. Drizzle with a chocolate glaze and a sprinkle of toasted coconut and your guests won't know that it started with a cake mix.

Recipe Info

Prep Time:

15m
Cook Time:

35m
Ingredients:

10
Servings:

12
User Rating:

Ingredients

1 package (2-layer size) chocolate cake mix devil's food cake mix
1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk, well stirred
3 eggs
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1/2 cup sugar
1/4 cup milk
3 tablespoons butter
1/2 cup semi-sweet chocolate chips
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/4 cup flaked coconut toasted

Nutrition Information

(per serving)

Calories 326
Carbohydrates 46 g
Cholesterol 54 mg
Fiber 1 g
Protein 4 g
Sodium 317 mg
Total Fat 14 g

Coconut milk adds moistness to this easy chocolate Bundt cake. Drizzle with a chocolate glaze and a sprinkle of toasted coconut and your guests won't know that it started with a cake mix.

Key products

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

Instructions

PREHEAT oven to 350°F. For the Chocolate Coconut Cake, beat cake mix, coconut milk, eggs and vanilla in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Pour into greased and floured 10-cup Bundt pan.
BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
FOR the Chocolate Glaze, mix sugar, milk and butter in small saucepan. Bring to boil on medium heat, stirring constantly. Remove from heat. Add chocolate chips and vanilla; stir until chocolate chips are melted. Drizzle glaze over cooled cake. Sprinkle with coconut. Let stand until glaze is set.