Dessert

Chocolate Fudge Coconut Macaroon Bundt Cake is for Dessert.

Chocolate Fudge Coconut Macaroon Bundt Cake takes 20 minutes to prepare.

Chocolate Fudge Coconut Macaroon Bundt Cake takes 55 minutes to cook.

Chocolate Fudge Coconut Macaroon Bundt Cake makes 12 servings.

The ingredients for Chocolate Fudge Coconut Macaroon Bundt Cake are:

Cake
1 Betty Crocker SuperMoist Chocolate Fudge Cake Mix (1 Box)
1 - 4 serving Jello Coconut Creme Cook-n-Serve Pudding Mix
1/2 Sour Cream
1/2 Canola Oil
4 large Eggs
Filling
8 oz Cheese, cream original
1 - 4 serving Jello Coconut Creme Cook & Serve Pudding Mix + 1 T flour & 1 T Sugar
2 large Eggs
1 C Coconut, shredded sweetened
Glaze
1/2 Powdered Sugar
1 tbsp Corn Starch
1 tbsp Milk, whole .0625 cup Flour, unbleached all-purpose
1 tbsp Sugar, granulated

Here is how you make Chocolate Fudge Coconut Macaroon Bundt Cake:

1. Preheat oven to 350 F. - Coat bundt pan with cooking spray & dust with flour.2. In large bowl, beat cake mix, pudding mix, sour cream, oil & eggs until thoroughly blended.3. In medium bowl, beat pudding mix, flour, sugar until combined with cream cheese - add 1 egg at a time - beat until combined - add coconut and set aside.4. Pour 1/2 cake batter into bundt pan - spoon filling owe center of batter - top with remaining cake batter.5. Bake 50 - 60 min until toothpick comes out clean. Let cool 20 minutes - then invert cake to serving plate - completely cool.6. Combine powder sugar, cornstarch, milk & vanilla extract in small bowl - glaze cake when completely cool.Serving Size: Makes 12 ServingsNumber of Servings: 12Recipe submitted by SparkPeople user ARVILLA2.

The nutritional information for Chocolate Fudge Coconut Macaroon Bundt Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 572.1

• Total Fat: 26.5 g
• Cholesterol: 123.2 mg
• Sodium: 684.5 mg
• Total Carbs: 75.0 g
• Dietary Fiber: 2.0 g
• Protein: 8.3 g