A moist and delicious, 'cake-mix-easy', chocolate and coconut Bundt® cake.
2 large egg whites
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 3/4 cups sweetened flaked coconut
1 (18.25-ounce) package chocolate cake mix
1 (4-serving size) package chocolate instant pudding
2 large egg yolks
2 large eggs
1 1/4 cups water
1/3 cup vegetable oil
Powdered sugar (optional)
- Preheat oven to 350°F (175°C) (175*). Grease and flour a 10-inch Bundt® cake pan. Set aside.
- With electric mixer, beat 2 egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut. Set aside.
- Combine cake mix, instant pudding mix, 2 yolks, 2 eggs, water, and oil in a large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into prepared pan. Spoon in coconut mixture and top with remaining batter.
- Bake for 50 to 55 minutes. Remove to wire rack, and cool 15 minutes before removing from pan. Cool thoroughly, and sprinkle top with powdered sugar.
Makes 12 servings.