This Chocolate Coconut Bundt Cake recipe is a fun and easy dessert and the perfect way to celebrate someone special. The chocolate bundt cake has a coconut cream cheese filling and is topped off with almond glaze.
If you’re a sucker for anything coconut, you’ve gotta try this coconut syrup recipe, German Chocolate Cookies, Coconut magic bars, Coconut Lime Sugar Cookie Bars and these healthy Peanut Butter and Coconut Power Balls. Gimme all the coconut things!
Chocolate Coconut Bundt Cake
This chocolate bundt cake with coconut filling is thick, fudgy, dense, and super moist. It’s filled with a ring of coconut cream cheese filling that is baked into the center. Once cooled, the whole cake is topped with a creamy almond glaze.
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This coconut filling would be really yummy in a raspberry lemon bundt cake or even a lemon bundt cake too. The ingredients are pretty simple and make an almost an “Almond Joy” candy bar consistency.
Ingredients You Will Need
- Cake Mix- I like to use the Betty Crocker Triple Chocolate Cake mix. It’s thick and fudgy and has mini chocolate chips in it already.
- Sour Cream- Full fat sour cream
- Pudding-This will help give it that thick and fudgy consistency we all love.
- Butter-I like to use this instead of butter but cooking oil, canola, vegetable, and avocado oil all work great.
- Water– needed to thin out the chocolate batter a smidge.
- Chocolate Chips– You can add a cup of mini chocolate chips if you aren’t adding the coconut filling. If you are adding the coconut filling, it’s too much for your average bundt pan. It will overfill and either leave an extra ring of crust that spills over the cake pan or possibly drip on the bottom of your oven. Ewww. Omit the chocolate chips if you are filling the bundt cake.
- Cream Cheese– You can use full fat or part fat cream cheese in this recipe.
- Coconut-Shredded- sweetened coconut works great.
- Almond Extract-This intensifies the flavor. You will need some for the filling and some for the glaze.
- Coconut Extract- This will be sure to give your bundt cake the unmistakable coconut flavor we all love in this bundt cake recipe.
- Eggs- This will help give the coconut filling the right consistency. We want the coconut filling to be sturdy enough to keep it’s shaping when the cake is cut.
- Powdered Sugar– #10 sugar or powdered sugar works great for the glaze.
How to Make Chocolate Coconut Bundt Cake
- Prepare the bundt cake pan. Butter a 12 cup bundt cake pan, then dust the inside with flour and discard the excess.
- Make the bundt cake batter. In the bowl of a stand mixer, add the cake mix, instant pudding, sour cream, butter, eggs, and water. Mix on low speed, scraping the sides down as needed, while mixing and mix for 2 minutes. Pour into your prepared bundt cake pan.
- Make the coconut filling. In a microwave-safe dish, add the cream cheese and the white chocolate chips. Melt for 20 seconds, stir, and heat for 20 more seconds. Repeat if necessary until the chocolate chips are mostly melted and the cream cheese is softened. Add the shredded coconut, eggs, almond and coconut extract to the cream cheese mixture and stir.
- Add the filling to the cake. Use a spoon (or a piping bag) to drop big spoonfuls of the filling into the top of the cake batter to make a ring. Try to get the filling about the same thickness and width all the way around the cake without touching the edges of the cake pan. ( No need to push it down. As the cake bakes, the filling will sink into the batter and the batter will cover and cook up around the cake mix.)
- Bake. Bake in a preheated 350 degree oven for 55-65 minutes, or until an inserted toothpick comes out clean.
- Make the glaze. Add the butter and powdered sugar to the bowl of a stand mixer. Mix on low until combined, then increase speed and beat until fluffy and light. Add about 3 tablespoons of the milk and almond extract and mix again until fluffy. You can add extra milk as needed until you get a thick and smooth consistency that will just barely hold its shape.
- Glaze the cake. Transfer to a piping bag and pipe over the top. You can lightly tap the cake to get the drips to move how you want them.
- Serve. To finish, you can garnish with toasted coconut or mini chocolate chips. Enjoy!
Frequently Asked Questions
To be sure the cake comes out of the pan clean and without chunks, be sure to grease the cake pan. I like to use butter or butter Crisco. Just add a tablespoon or so to a paper towel or napkin and cover the entire inside of the cake pan. Make sure all the little nooks and crannies of the pan are coated.
Now add about a 1/4 cup of all-purpose flour to the cake pan. Turn the pan on its side and tap as the flour coats the butter. Now you can tell if you actually greased the entire pan. If you didn’t, no worries. just get a little butter on your finder, coat the pan there and then flour it again. Be sure to dump out the excess flour and tap the pan gently to release any excess flour.
This will ensure your cake comes out of the pan beautifully and without taking chunks of cake.
The trick to preventing bundt cake from sticking to the pan is two parts. First, you need to properly prepare your bundt pan. It’s important to grease and then add a dusting of flour, patting out any extra flour that doesn’t stick to the butter/oil. Second, let your cake cool for about 5-10 minutes before flipping it over and inverting onto your serving plate to cool completely.
If you are still having a hard time, you can use a knife and gently pull the cake away from the pan.
Storing And Freezing Instructions
- Refrigerator: wrap leftovers in aluminum foil and store in the fridge for up to 4 days.
- Freezer: your cake can be wrapped well with plastic wrap and then aluminum foil, then stored for up to 1 month in the freezer. To thaw, transfer to the fridge overnight. Note that it is easier to freeze and thaw bundt cake that has not yet been glazed.
Chocolate Coconut Bundt Cake Recipe
Ingredients
Chocolate Bundt Cake
- 1 box chocolate cake mix
- 1 3.9 ounce box instant chocolate pudding
- 1 cup sour cream
- 1/2 cup butter, (or cooking oil)
- 2 large eggs
- 1/2 cup water
Coconut Filling
- 8 ounces cream cheese, (room temperature)
- 12 ounces white chocolate chips
- 1½ cups sweetened shredded coconut
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon coconut extract
Glaze
- 4 tablespoons butter, (room temperature)
- 2 cups powdered sugar
- 3-5 tablespoons milk
- 1 teaspoon almond extract
Garnish
- 1/2 cup toasted coconut
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Butter a 12 cup bundt cake pan, then dust the inside with flour and discard the excess. Set aside.
- In the bowl of a stand mixer, add the cake mix, instant pudding, sour cream, butter, eggs, and water. Mix on low speed, scraping the sides down as needed, while mixing and mix for 2 minutes. Pour into your prepared bundt cake pan.
- In a microwave-safe dish, add the cream cheese and the white chocolate chips. Melt for 20 seconds, stir, and heat for 20 more seconds. Repeat if necessary until the chocolate chips are mostly melted and the cream cheese is softened. Add the shredded coconut, eggs, almond extract, and coconut extract to the cream cheese mixture and stir.
- Use a spoon or piping bag to drop big spoonfuls of the filling into the top of the cake batter to make a ring. Try to get the filling about the same thickness and width all the way around the cake without touching the edges of the cake pan.
- Bake in a preheated 350 degree oven for 55-65 minutes, or until an inserted toothpick comes out clean.
Bundt Cake Glaze
- Add the butter and powdered sugar to the bowl of a stand mixer. Mix on low until combined, then increase speed and beat until fluffy and light. Add about 3 tablespoons of the milk and almond extract and mix again until fluffy. You can add extra milk as needed until you get a thick and smooth consistency that will just barely hold its shape.
- Transfer to a piping bag and pipe over the top. You can lightly tap the cake to get the drips to move how you want them.
- To finish, you can garnish with toasted coconut or mini chocolate chips. Enjoy!
Notes
- For the chocolate chips, you can substitute milk chocolate.
- For the almond extract, you can substitute vanilla extract.
- When adding the coconut filling, there is no need to push it down into the batter. As the cake bakes, the filling will sink into the batter and the batter will cover and cook up around the cake mix.
Nutrition
Did you make this?
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More Easy Coconut Dessert Recipes
- Coconut Caramel Magic Bars
- Coconut Peanut Butter Recipe
- Coconut Lime Sugar Cookie Bars
- Coconut Peanut Butter Power Balls
- Easy Coconut French Toast Bake
- Coconut Bundt Cake Recipe
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More Chocolate Cake Recipes
This coconut filled chocolate bundt cake recipe is a fun and easy dessert recipe and the perfect way to celebrate someone special. It’s a chocolate bundt cake recipe made from a cake mix and has the most amazing coconut and white chocolate filling. Your family is going to love this coconut filled easy bundt cake recipe.
No eggs? The batter is very thick. Oh well we’ll see..
I’d rather have a chocolate glaze – can you recommend an alternate recipe?
I was all set to make this recipe when I realized there is no oven temperature or how long to cook written.
Sorry about that! I updated the recipe! 350 degrees for 55-65 minutes or until an inserted toothpick comes out clean.
I read and re-read this recipe and I can’t find the temperature setting for the oven or how long to bake this cake. I am going to use the temp setting and time on the cake mix box this time. I hope it turns out OK.
I notice that you don’t mention what kind of butter, ie, is it softened, melted, cold? It does make a difference. So what do you do?
I use melted but soft butter would work too!
So excited to make this!!! Do you make the pudding or just use the mix of instant pudding?
Hi Kirsten – nope, just add the pudding mix right into the bowl along with the cake mix and other ingredients. Let us know how it goes!