Mom's Chocolate-Coconut Cake
By Chef Tom Fraker

Ingredients

1-14½ ounce package Angel Food Cake
4 large Eggs
1/4 cup Canola Oil
1 4 ounce package Instant Vanilla Pudding
1 1/3 cups Water
1 teaspoon Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
1 cup Dried Coconut Chips
Powdered Sugar as needed

Directions

Preheat oven to 325ºF.

Mix together the first 6 ingredients until well blended. Gently fold in the chocolate and the coconut. Pour the mixture into a greased and floured bundt cake pan and bake for 1 hour. Cool in the pan for 15 minutes and then remove from the pan and finish cooling on the rack. Dust the cake with powdered sugar and serve.

Note:

If desired drizzle your favorite Melissa's Dessert Sauce over the cake.