First of all, I want to thank everyone who became a follower of my blog this week :). I drew a name at random for the cookbook giveaway and it was Lauren Austin. I will be mailing her a copy of one of my favorite fall cookbooks today! More giveaways to come so stay tuned.
So, when I created this recipe, I had the original Rachel New herself in mind. My friend Rach shares my love of coconut and also my love for chocolate…so, I knew I had to make this version. I also shared this very piece of cake with Rachel and it was so, so yummy. Enjoy!
The two key ingredients are a German Chocolate Cake mix and coconut cream instant pudding. Now…if you can’t find coconut cream pudding, don’t give up. Just use two boxes of chocolate instead. However…try and find it. It’s really yummy. I went straight to Hersheys.com and found the topping. It calls for Eagle Brand Milk…need I say more?
1 box of German chocolate cake mix
1 small instant chocolate pudding
1 small instant coconut pudding (or use another chocolate if you can’t find coconut)
1/2 cup veggie oil
1 1/4 cups water
1/2 cup chocolate chips
1 can (14 oz.) sweetened condensed milk (Eagle Brand)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1-1/3 cups Sweetened Coconut Flakes
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in chocolate chips. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Once cake is cooled, stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla and coconut. Cool to room temperature. Spread over cooled cake. Delish!
You’ll eat this up!