Ingredients Jump to Instructions ↓

  1. 2 large egg whites

  2. 1/4 teaspoon cream of tartar

  3. 1/3 cup granulated sugar

  4. 2 tablespoons all-purpose flour

  5. 1 3/4 cups sweetened flaked coconut

  6. 1 (18 1/4-ounce) package chocolate cake mix

  7. 1 (4-serving size) package chocolate instant pudding

  8. 2 large egg yolks

  9. 2 large eggs

  10. 1 1/4 cups water

  11. 1/3 cup vegetable oil Powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C) (175*). Grease and flour a 10-inch bundt cake pan. Set aside. With electric mixer, beat 2 egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut. Set aside. Combine cake mix, instant pudding mix, 2 yolks, 2 eggs, water, and oil in a large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into prepared pan. Spoon in coconut mixture and top with remaining batter. Bake for 50 to 55 minutes. Remove to wire rack, and cool 15 minutes before removing from pan. Cool thoroughly, and sprinkle top with powdered sugar.


Send feedback