12
INGREDIENTS
Ingredients
- 1 package chocolate fudge or devil’s food cake mix
- 1 can (400 milliliters) Thai Kitchen® Thai Kitchen® Unsweetened Coconut Milk, , well stirred
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup flaked coconut, toasted
- Chocolate Glaze:
- 1/2 cup (125 milliliters) sugar
- 1/4 cup (50 milliliters) milk
- 3 tablespoons (45 milliliters) butter
- 1/2 cup (125 milliliters) semi-sweet chocolate chips
- 1 teaspoon (5 milliliters) vanilla extract
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. Mix cake mix, coconut milk, eggs and 1 tablespoon vanilla in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Pour into greased and floured 12-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 MEANWHILE, prepare Glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon vanilla until chips are melted. Spoon glaze over cooled cake. Sprinkle with toasted coconut, if desired. Let stand until glaze is set.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
