Ingredients

1. 1 box Duncan Hines yellow cake mix 15.25 ounces
2. 1 small box Jello vanilla instant pudding 3.4 ounces
3. 4 large eggs
4. 1 ¼ cups buttermilk 10 ounces
5. ¼ cup canola oil 2 ounces
6. 4 ounces Baker’s German sweet chocolate melted, 1 bar
7. 1 cup shredded coconut flakes
8. 1 cup mini chocolate chips
9. 4 ounces Baker’s German sweet chocolate 1 bar
10. ¼ cup water 2 ounces
11. 1 tablespoon salted butter
12. 1 cup powdered sugar 130 grams
13. 1 teaspoon vanilla extract

Instructions 

1. Preheat the oven to 350ºF. Grease a 12 cup bundt cake pan with shortening, then dust with all purpose flour. (Or spray with Baker’s Joy baking spray or use our cake release).
2. In a large mixing bowl, whisk together the dry cake mix and pudding mix.
3. Add the eggs, buttermilk and oil. Mix. Then add in the melted chocolate. Mix well on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
4. Fold in the coconut and mini chocolate chips.
5. Pour the cake batter into the prepared pan. Bake for 45-50 minutes (Ours took 49 minutes.)
6. Allow the cake to cool for 10 minutes, then turn it out onto a cake plate to cool completely.
7. While the cake is cooling, prepare the chocolate glaze.
8. Melt the chocolate, water and butter in a small pan over low heat. Stir constantly until smooth.
9. Add the sugar and stir constantly until the sugar dissolves.
10. Take the pan off the heat and add vanilla. Whisk until smooth.
11. Drizzle the chocolate glaze over the warm glaze. Sprinkle with more coconut if desired.
12. Store in an airtight container at room temperature for up to 3 days. Freeze any leftovers.