Chocolate fudge cake batter wrapped in a coconut cake batter hug. Have mercy.
NanaBread’s Coconut “Tunnel of Fudge” Bundt Cake
• 1 box white cake mix
• 1 package (4 ozs.) vanilla instant pudding mix
• ½ cup cream of coconut
• ¾ cup sweetened coconut flakes
• 1 tsp. almond extract
• ½ cup water
• ½ cup vegetable oil
• 4 whole eggs
• ¾ cup Smuckers Special Recipe Dark Chocolate ice cream topping
Preheat your oven to 350F. Grease and flour a bundt pan. Mix all ingredients except the dark chocolate ice cream topping and beat with a mixer for 2 minutes on medium-high. Pour ¾ of the batter into the prepared bundt pan. Add the chocolate topping to the remaining batter in the bowl (I microwaved it for 45 seconds to loosen it up first) and mix well. Pour the chocolate batter over the coconut batter. Bake for one hour at 350F, or until a toothpick comes out clean. Allow to cool in the pan for 10-15 minutes, then turn out onto a serving plate or cake stand. You can frost or glaze it if you like, but I’m a plain bundt cake kind of girl. I like the portability of an unfrosted slice. Another great thing about unfrosted bundt cake – it freezes well. Just wrap leftover slices in Glad Wrap (it’s the best) and put the wrapped slices into a freezer container with a tight-fitting lid. Any time you NEED a piece of cake (and we all do from time to time), unwrap a slice and microwave it for 30 seconds or so. Presto. Cake. Anytime. And it’s perfectly portable. Just don’t carry it with you to the bathroom scales.
Inside NanaBread's Head 
Sounds divine!!! I love taking recipes and making them my own.
It’s tasty, and I love that the recipe is easy to make and really adaptable. I could see making this with a chocolate cake mix and chocolate pudding mix with peanut butter or nutella added for the “tunnel”. That would be yummy. Or a carrot cake mix with vanilla pudding mix and cream cheese (with a little sugar) and crushed pineapple in the “tunnel”. I have a feeling I’m going to be experimenting with this one over and over again.
You never cease to amaze me! I’m making this cake this weekend! You know I’m an enormous P-dub fan but she better watch her back, NanaBread is giving her a run for her money! I’ll just be waiting and watching for a Nikon Giveaway next NanaBread! LOL
Whoa, Nelly! Let me explain some simple math to you:
Zero corporate sponsors = Zero Nikon camera giveaways!
Unless I win the lottery or Mercedes contacts me, there won’t be any big-ticket giveaways on my little blog. Or Tiffany’s or Williams-Sonoma or Crate & Barrel or Pottery Barn or Godiva Chocolates (hint, hint….call me!)
I made the cake and it is crazy good! Everyone loves it! THANKS!
That’s great! Thanks for letting me know. I love feedback!
OMG delicious! Carl and I have managed to clean our plate. Thanks for helping my diet. Pat
You and Carl are most welcome! Thanks for agreeing to take some of it off my hands. See? You helped MY diet! So glad you enjoyed it.
I just found Pioneer Woman’s recipe and going to try it. Then found your comment…guess I’ll be busy baking two cakes! Thanks for the wonderful recipe, it sounds really yummy.
You’re welcome, Armi. Hope you like it!
This is the closest I’ve found to the bundt coconut cake recipe my mom used to make. Not one of those pretty party cakes but one she could make for my dad to have for him to have a piece for his sweet for every meal. She’s gone and dad wants one of her cakes but the “pretty” ones were all I could find till this one. And I must be meant to make it for him cause I even just found a can of cream of coconut in my pantry, but now what am I supposed to do with the rest of it? maybe some bon-bons – maybe just some more cakes to share – anyway thanks so much!
How cool is that? I love that you’ll be making this for your dad. It is very similar to the bundt cakes my mom made for us when we were kids. Nothing fancy, just a simple, tasty bundt cake. I hope he enjoys it. I have a suggestion for that leftover cream of coconut, Donna. It’s simple but delicious, especially if you’re a coconut fan. Bake a white cake mix as directed on the box (I use a 9″x13″ pan). When it comes out of the oven, poke holes in the top of the cake with a meat fork or a chopstick. Warm the cream of coconut in a pan of hot water, then pour it all over the top of the cake while it’s still warm. Let the cake cool completely. Top with whipped cream or Cool Whip and sprinkle with toasted coconut. Refrigerate until you’re ready to serve it, and store the leftovers in the fridge. I don’t know what you’d call this cake, but Coconut Bliss sounds pretty appropriate to me.
Thanks for visiting, Donna! I hope you’ll come back again… and again… and again. -Jeanne