Chocolate Coconut Cake with Chocolate Glaze

Name: Chocolate Coconut Cake with Chocolate Glaze
Prep time: 15 min
Cook time: 35 min
Yield: 12
Cuisine: Thai,
Ingredients: 1 package (2-layer size) chocolate cake mix; 1 can (13.66 ounces) Coconut Milk well stirred; 3 eggs; 1 tbsp Pure Vanilla Extract; 1/2 cup sugar; 1/4 cup milk; 3 tbsps butter; 1/2 cup semi-sweet chocolate chips; 1 tsp Pure Vanilla Extract; 1/4 cup flaked coconut toasted

Coconut milk adds moistness to this easy chocolate Bundt cake. Drizzle with a chocolate glaze and a sprinkle of toasted coconut and your guests won't know that it started with a cake mix.

15m

PREP TIME

35m

COOK TIME

326

CALORIES

10

INGREDIENTS

Servings: 12

Ingredients

1 package (2-layer size) chocolate cake mix Substitutions available
- devil’s food cake mix
1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk, well stirred
3 eggs
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1/2 cup sugar
1/4 cup milk
3 tablespoons butter
1/2 cup semi-sweet chocolate chips
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/4 cup flaked coconut, toasted

INSTRUCTIONS

1 PREHEAT oven to 350°F. For the Chocolate Coconut Cake, beat cake mix, coconut milk, eggs and vanilla in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Pour into greased and floured 10-cup Bundt pan.
2 BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
3 FOR the Chocolate Glaze, mix sugar, milk and butter in small saucepan. Bring to boil on medium heat, stirring constantly. Remove from heat. Add chocolate chips and vanilla; stir until chocolate chips are melted. Drizzle glaze over cooled cake. Sprinkle with coconut. Let stand until glaze is set.