This cake recipe was created using a beautiful box mix that has since been discontinued. It is a chocolate cake with a lovely white coconut center that is revealed when it is cut. Yummy! Two teaspoons of cocoa powder can easily be added to the vanilla glaze to transform it into chocolate.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- ½ cup shortening
- 1 ¾ cups white sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups sifted all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup cold water
- ½ cup sour cream
- 1 egg white
- ¼ cup white sugar
- 1 cup flaked coconut
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
- In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
- Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
- To make vanilla glaze, mix together the confectioners’ sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 270 mg |
| Sugars | 42 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with my ornate bundt pan and it turned out great. I buttered my pan with a paint brush to be sure to get every nook and cranny and then floured it. The only thing I would change would be to put 3/4 of the batter in, put the macaroon mixture in and then cover it with the rest of the batter. My macaroon mixture didn’t fully sink in and it got crusty. I topped it with chocolate ganache rather than the glaze. Everyone thought it was great
So good! I made this a few weeks ago and my family is already asking for it again! I followed the recipe as written.
I was disappointed with this cake. It wasn’t that moist even after adding extra water to the batter and my family and I decided the chocolate cake just wasn’t anything special worth making again.
Was just ok.. Definately was not the bundt cake I remembered…The filling was not the same and sank to the bottom. Wish I had read the reviews first on this one….
I made the cake according to directions, but changed the filling according to another reviewer (coconut, sweetened condensed milk, and vanilla) and I also covered the filling with batter. I am very pleased with the outcome – not exactly like the old Pillsbury mix, but close enough for me. Also, I didn’t feel it needed any glaze or icing – plenty moist and the filling makes it plenty sweet. Thanks – I’ll be making this a lot – hubby loved it also!
Good idea and it looked like it would taste good….but it did not! We couldn’t even finish the piece that we took. I sent the rest over to my sisters family who’s electricity is down because of the snow….I’m hoping they’ll eat it in desperation! LOL
I’ve been looking for the Pillsbury duplicate myself for years too! Anyone have an idea? I gave this three stars only because I haven’t tried the recipe yet, but am searching for the Pillsbury-like coconut filled chocolate bundt cake recipe! 🙂
This Cake was scrumptious!! It was so moist and I used the chocolate frosting. My family loved it!! Definitely a five star!!
As is, the recipe is not optimal. I like the recommendations – double coconut mix. Also, only add 1/2 batter to the pan then add coconut then cover with remaining batter so tunnel is in middle instead of bottom of cake. Lastly, I drizzled melted chocolate chips instead of the sugar glaze to add a more chocolately taste.
I was disappointed. The cake isn’t moist and isn’t a flavor that I was expecting. Not sure that I would make this again.
I think I have a better filling for this cake it’s like the coconut filling in almond joy and mounds candy bars. It’s so easy to make and it tastes great! It has a great texture and bakes up great in a bundt cake. Mix together 3 cups of Bakers sweetened coconut, a can of sweetened condensed milk and a teaspoon of vanilla extract.
Cake was excellent, but alas, no “tunnel!” The coconut sits on the cake plate. I also will try pouring some batter in the pan, topping with coconut mixture, then adding the rest of the batter.
yum. something fun and different. i think i cooked it a tad too long, so it was a little dry, also i would try to bury the coconut mix a little better because it got a little overdone.
While this cake was good, it did not meet my expectations of the original cake. This was my son’s favorite cake for years, and when he tasted it, his comment was “It does not have the dark chocolate(almost black) color”,and he was right. I will try again with the dark chocolate mix and use the directions for pound cake. Also, I am going to chop the coconut a little finer, as it was in the original cake.
I was short for time and tried this with a box. I used triple chocolate fudge cake mix. The box stated 1 cup of pudding in the mix. It was the perfect denseness and gooeyness. Will double the filling next time and actually try the cake part too. I was transported back to the early 70’s, there was just something about that cake. Thanks!
While this cake turned out beautifully, it took so long to cook (60 min at 325 degrees) that I was really expecting something spectacular, but was disappointed. The cake was just an average chocolate cake, with some coconut in the middle. I’m sorry…not worth the time and effort.
When I was younger, we all enjoyed the Pillsbury Bundt cake too. It was my Mom’s favorite. Yesterday was her 79th birthday so I made this cake for her party. It was delicious; however, we all thought there wasn’t enough coconut filling so the next time I make it, I will double the recipe for the filling. I poured some of the cake batter in the bundt pan, then added the coconut filling, then poured the rest of the batter on top. I also used boughten cream cheese icing which I added milk to to make it thinner.
Love it! I was surprised to see so many people who remembered the old box recipe. i did follow the suggestions from other reviewers & i almost doubled the filling. And I also kept some chocolate batter to cover it, since the filling would have just stayed on the bottom. also, i had to add more butter and milk to icing, since seemed to be all icing sugar. other than that it was great-really capturing the original box recipe.
I used Betty Crocker’s Devil cake mix instead of making this from scratch, and it still turned out yummy.
After listening my co-worker talk about missing her special birthday cake after it was discontinued I decided to try this recipe for her . She loved it !!! I was glad to see how happy she was.thanks for the recipe.I did double the filling though because she said the filling was the best part.
This was pretty good. Although I did not bake it in the bundt cake pan, I made it in a few mini tunnel cake pans and some cupcakes instead. But the glaze is delicious, I think I will try it on a couple of pound cake recipes I have.