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.
15m
PREP TIME
35m
COOK TIME
326
CALORIES
10
INGREDIENTS
Servings: 12
Ingredients
-
1
package
(2-layer size)
chocolate cake mix
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Substitutions available
- 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
INSTRUCTIONS
- 1 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.
- 2 BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
- 3 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.
