Chocolate Coconut Bundt Cake
What you'll need
Dawn Exceptional® Baker’s Request™ Toasted Coconut Cake Mix (02494863)
Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix (00495128)
Water
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Bakery Essentials™ No Stick Pan Coating (02498154)
Dawn Exceptional® Enhanced Stability Chocolate Flat Icing (00672586) or Dawn Exceptional® Fon Dip Enhanced Stability Chocolate Flat Icing (00018895)
Bakery Essentials™ Sweetened Toasted Coconut Flake (02493724)
Directions
Working Method
Mix cake batters according to manufacturer’s instructions. Using a nonstick 8-inch bundt pan that has been treated with pan spray, deposit 12 oz coconut batter, 8 oz chocolate batter, and then 4 oz coconut batter. Using a toothpick or paring knife, swirl batter, being careful not to touch the sides of the pan. Bake at 350°F until cake springs back lightly when touched. Let cool10 minutes, depan, and let cool completely. Decorate with chocolate icing and sprinkle with toasted flaked coconut.
Toasted Coconut Cake, Devil's Food Cake, Coconut, Toasted, Flakes, Flat Icing, Bundt
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Chocolate Coconut Bundt Cake
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