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Chocolate Coconut Bundt Cake

DeannaS's picture

Okay, do any of you remember the bundt cake mixes that you used to be able to buy that had the coconut goop that you'd squeeze out of a packet onto the batter, then top with more batter, so you'd end up with a coconut ring going around the bundt cake?

Anyone have a recipe for something like that? My sister says the box mixes don't exist anymore (not that I'd know) and she really really wants one of those cakes. She wouldn't make one from scratch, but I figured I could put together a "mix" for her that she could just add the liquids to (theoretically).

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

KitchenWitch's picture

(post #63386, reply #1 of 16)

This sounds like it -


http://cake.allrecipes.com/az/ChcltMcrnTnnlCk.asp


let us know if it works.


~RuthAnn

~RuthAnn

doyenne's picture

(post #63386, reply #3 of 16)

That's the recipe I use and it does work.

 

Where is Monica Lewinski when you need her?

Wolvie's picture

(post #63386, reply #8 of 16)

do you sub butter for the shortening? I'm thinking I would prefer that to shortening.

"Through pride we are ever deceiving ourselves. But deep down below the surface of the average conscience a still, small voice says to us, 'Something is out of tune."  Carl Jung

 

doyenne's picture

(post #63386, reply #9 of 16)

I don't use the  cake recipe so no I don't use shorteneing nor have I ever used shortening in a cake.


I meant that I use the macaroon recipe which works well in almost any chocolate cake, as a topping for brownies or in a pound cake.


 

Where is Monica Lewinski when you need her?

debe5t's picture

(post #63386, reply #10 of 16)

But what can you substitute for shortening in a cake recipe? I notice in a lot of my Mum's old cookbooks that shortening is used a lot.Is butter a good sub as opposed to vegetable oil? Not a baker,Deb

Meryl's picture

(post #63386, reply #12 of 16)

I try to avoid recipes with shortening, but if I use one, I always sub butter for the shortening.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

debe5t's picture

(post #63386, reply #14 of 16)

Thanks!

doyenne's picture

(post #63386, reply #15 of 16)

I use butter. I may get different results but I don't get the oily mouth feel that I do when I've eaten cakes made with Crisco or oil. Of course I've eaten that sort of cake in a restaurant or at a friend's house but I suffer in silence! I even make chiffon cakes with melted butter in lieu of the oil called for in all chiffon cake recipes.


What do you want? I'm an old lady and I'm not going to change.<G>


 

Where is Monica Lewinski when you need her?

Wolvie's picture

(post #63386, reply #16 of 16)

I'm with you! :-)

Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 

 

DeannaS's picture

(post #63386, reply #7 of 16)

I saw this, and wondered if anyone had made it. I'll give it a try and then see if I can manage to make a mix - lots of wet ingredients in that cake, though. Will she really whip egg whites? Hm...I don't know. Too bad she doesn't live closer. I'd just make it and bring it to her. But, a 2 hour drive to deliver a cake? I think not. :)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Gretchen's picture

(post #63386, reply #2 of 16)

I never saw that one but I do like the tunnel of fudge cake.

Gretchen

Gretchen
sommersu's picture

(post #63386, reply #4 of 16)

I have two different recipes for the Tunnel of Fudge Cake...one was just posted in the NY Times the other day in the "Science" section..the other recipe I have is from Arthur Schwartz..who tells the Pillsbury story and then gives the homemade version. This cake has been on my to try list as I love chocolate molton cakes...I'm curious as to what recipe you are using to make yours.

Gretchen's picture

(post #63386, reply #5 of 16)

I have (many) years ago used the "gasp" cake mix cake.  In more recent years they have made a "from scratch" cake which I made for my chocoholic DDIL a few years ago for her birthday.

Gretchen

Gretchen
sommersu's picture

(post #63386, reply #6 of 16)

Thanks..I will pick one of the two recipes and give it a try.

Happy New Year!

Meryl's picture

(post #63386, reply #11 of 16)


Here's a recipe from my files I've been wanting to check out. It may not be the type of recipe you need for your sister, but I thought I'd post it anyway. It's supposed to taste like a giant Mounds bar. 


Chocolate-Coated Coconut Cake


CAKE


1 cup butter, softened


2 cups sugar


5 eggs


1 cup sour cream


1 teaspoon vanilla extract


1 teaspoon coconut extract


2 1/2 cups flour


2 teaspoons baking powder


1 teaspoon baking soda


1/8 teaspoon salt


1 cup shredded coconut


TOPPING


4 ounces semisweet chocolate, melted


1/3 cup shredded coconut


DIRECTIONS:


1. Preheat oven to 350*F.


2. Grease and flour a 10" fluted tube pan.


3. CAKE: In a large bowl, cream the butter and sugar together until light and fluffy.


4. Beat in the eggs, then the sour cream, vanilla, and coconut extract.


5. In another bowl, combine the flour, baking powder, baking soda, and salt.


6. Add to butter mixture just until combined; do not overmix.


7. Gently stir in the coconut.


8. Pour the batter into the prepared pan.


9. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.


10. Cool 10 minutes in the pan; loosen edges and invert onto a wire rack.


11. Cool completely.


12. When the cake is completely cooled, pour the melted chocolate over the top of the cake, letting it drip down the sides.


13. Sprinkle with 1/3 cup coconut.


posted by JamesDean'sGirl - Recipezaar



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

DeannaS's picture

(post #63386, reply #13 of 16)

Yah, not what I need - but it does sound yummy. I love chocolate and coconut together. :)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow