• Ingredients
  • 2 egg whites
  • 1 pinch salt
  • 1/3 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups flaked coconut
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cups water
  • 1/3 cup vegetable oil

Directions

  • Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.
  • Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.

Nutritional Information

Amount Per Serving  Calories: 372 | Total Fat: 17.6g | Cholesterol: 69mg Powered by ESHA Nutrient Database Nutritional Information Chocaroon Cake Servings Per Recipe: 12 Amount Per Serving Calories: 372

  • Total Fat: 17.6g
  • Cholesterol: 69mg
  • Sodium: 572mg
  • Total Carbs: 51.8g
  •     Dietary Fiber: 2.5g
  • Protein: 5.3g