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Dessert Recipes

Double-Chocolate Coconut Bundt Cake

This twist on a classic Mounds bar is a cinch to make, thanks to boxed cake mix and an easy coconut filling

Serving Size:


Active Time:

20 min.

Total Time:

2½ hrs.


  • 1 (15 oz.) box chocolate cake mix
  • 1 Tbs. almond extract
  • 2 egg whites
  • ⅓ cup sugar
  • 2 Tbs. all-purpose flour
  • 2 cups sweetened shredded coconut
  • 6 oz. dark chocolate
  • 2 Tbs. coconut oil
  • ½ cup toasted large flaked coconut


  1. Heat oven to 350°F. Prepare cake mix as package directs, adding almond extract. Pour half of batter into greased Bundt pan. Using mixer on high speed, beat egg whites until frothy. Add sugar; beat 5 min. or until stiff peaks form. Fold in flour and shredded coconut.
  2. Spoon coconut mixture on top of batter in pan. Pour remaining batter on top. Bake 50 min. Let cool 1 hr.
  3. In microwave-safe bowl, melt chocolate with coconut oil; mix and pour over cooled cake. Sprinkle with flaked coconut.

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