Chocolate Bundt Cake With Coconut Filling – Box Mix Recipe

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Square feature photo and closeup photo of a slice of moist chocolatey cake with a coconut center on a white dessert plate. In the background is a hint at the full Bundt cake missing slices so you can see that the coconut tunnel runs throughout the cake.

This chocolate Bundt cake with coconut filling is an easy box mix recipe with an old-fashioned twist. Inspired by my Vovó’s Sunday gatherings, the rich chocolate cake hides a sweet coconut center — a nostalgic favorite that’s perfect for gatherings.

Below are the ingredients for the Chocolate Cake Batter:

Photo of bowls of ingredients to make the chocolate cake batter for a coconut-filled Chocolate Bundt cake. On a wood riser is a box of Devil's Food chocolate cake mix (Duncan Hines) but you can use any box mix, a box of instant chocolate pudding (Great Value brand) again use any box mix, a measuring cup with one cup of water, a bowl containing eggs and egg whites and a small clear ingredient bowl with vegetable oil. In the background is a hint of a medium sized mixing bowl and a hand mixer.
Cake Batter Ingredients

Ingredients for the sweet macaroon coconut center:

Photo of bowls of ingredients to make the coconut filling for a coconut-filled Chocolate Bundt cake. There is a medium sized stainless steel mixing bowl in the background. On a wood riser is a small ingredient bowl of flour. A larger blue bowl with flaked coconut, a bowl of egg whites and a bowl of sugar.
Coconut Filling Ingredients
Vertical image to save to your Pinterest recipe board to come back to this dessert recipe later! The image shows a closeup of a slice of moist chocolate cake filled with luscious coconut filling. In the background is the Bundt cake cut into so you can see the coconut tunnel throughout.

Chocolate Bundt Cake With Coconut Filling – Box Mix Recipe

Course

Dessert

Prep Time

20 min.

Cook/bake time

40-45 min.

Servings

10-12

Here's What You'll Need

Two medium-sized mixing bowls
A wire whisk
A 10-inch Bundt cake pan
A Hand Mixer

INGREDIENTS

Chocolate Cake Batter:
1 box of Devil’s Food cake mix (15.25 oz.)
1 box of Instant Chocolate Pudding (3.9 oz.)
1 cup water
1/3 cup vegetable oil
2 eggs
2 egg yolks (save the whites for the filling!)
Coconut Filling:
2 cups of sweetened coconut flakes (loose not packed)
1/3 cup sugar
2 egg whites
2 tablespoon flour
Glaze Topping: 1 cup of powdered sugar, about 2 tablespoons of milk and 1/4 teaspoon of vanilla extract

Directions

1. Preheat the oven to 350°F.
Closeup process photo of a gray KitchenAid Hand Mixer whipping the chocolate cake batter to make a coconut-filled chocolate Bundt cake.
2, In a medium sized mixing bowl blend together the cake layer ingredients –cake mix, pudding mix, water, vegetable oil, eggs and egg yolks. Then set aside.
Process and closeup photo of egg white that have been whipped with a whisk until light and fluffy with peaks forming. This is the first step in making the coconut filling for making a delicious filling for a coconut-filled chocolate Bundt cake.
3. In another mixing bowl, make the coconut filling by first whipping together the egg whites until white fluffy peaks form.
Process photo of a bowl of coconut filling that is thoroughly mixed and ready to be layered into the Bundt pan as the decadent coconut center of this moist and delicious chocolate Bundt cake.
4. Then, slowly add the sugar, flour and coconut to the bowl of whipped egg whites and combine.
Process photo of the half of the cake batter that has been poured into a 10-inch Bundt pan. In the background are two stainless steel mixing bowls. One with the coconut filling mixture and the other hints at the remaining chocolate cake batter. This is the first step in layering ingredients in the Bundt pan to make a coconut filled chocolate Bundt cake.
5. Assemble the layers in the Bundt pan by pouring about 1/2 of the chocolate cake batter into a greased and floured Bundt pan first.
Process overhead photo of a Bundt pan filled with coconut filling mixture spread evenly over chocolate cake batter. In the background there is a hint of a mixing bowl with the remaining chocolate cake batter that will be next to spread on top.
6. Next, spread the coconut mixture evenly over top.
Recipe process photo and closeup photo of a vintage yellow Bundt pan filled with chocolate cake batter.
7. Last, top with remaining chocolate cake batter, spreading it out evenly to cover the coconut layer.
Closeup photo of a cake fresh from the oven being tested for doneness with a toothpick. If the toothpick comes out clean then the cake has baked evenly through.
8. Bake for about 40-45-minutes. The cake is done when it springs back to touch or test with a toothpick. If the toothpick comes out clean, it’s done. Let the cake rest for 10 minutes before flipping it over onto your cake plate. Let cool completely before frosting.
Chocolate Bundt cake just glazed. The glaze has been drizzled over the top and sides. The cake is on a white plate on a wood platter. In the background are white dessert plates.
9. Make a glaze frosting by combining the powdered sugar, milk and vanilla extract. Drizzle over the top of the cake and letting it run down the sides.

This Post Has 4 Comments

  1. Kathi August 29, 2025 Reply

    This is the one! Every now and then I dream of making this cake that I used to make from a box mix. When I saw it was your vovo’s recipe, I knew it was the one for me. I’m a Vavo too, although we spell it differently.

    1. Dawn Stewart August 31, 2025 Reply

      Hi Kathi, I’m happy the recipe brings back memories! I’m sure I’m spelling Vavo wrong…that’s how I remember spelling it as a kid 🙂 Thank you for visiting my blog.

  2. Kasey June 23, 2025 Reply

    Is there a printer friendly version?

    1. Dawn Stewart June 27, 2025 Reply

      Hi Kasey, I don’t have printable PDFs of the recipes just yet. Thanks for inquiring, it’s on the to-do list!

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