- Rating:
- Servings:
- 12 (about)
- Difficulty:
- Total Time:
- Recipe By:
- 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.
