Wow, this cake is scrumptious. I combined two recipes and it turned out delicious.
Mix up a Duncan HInes Devils Food cake mix as follows.
1 Devils Food cake mix
1 small size chocolate instant pudding
4 eggs
1 1/4 cups water
1/2 cup oil
1/2 cup chocolate chips
Mix all ingredients. Preheat oven to 350. Set cake batter aside for a minute. Spray a bundt or tube pan with Pam.. Make filling:
Filling:
Beat 3 egg whites for about 30 seconds on high. Add 1 teas almond extract. Add 1/2 cup sugar about 1 tables at a time (this takes about 2 min). The whites should look whipped and glossy, at this point. Fold in 1/4 cup flour and then 2/3 cup shredded coconut, just until well blended. Set aside.
Pour half of cake mixture into pan. Spoon the coconut mixture over the cake batter, being careful not to let it touch the sides of the cake pan. Then spoon rest of the cake batter over the coconut mixture. Bake for about 45 to 50 min. Cool in pan and then invert onto cake plate. Frost with the following:
Frosting:
Combine 2 cups whole milk, 1 (4 oz) package shredded coconut, 1 tables powdered sugar, 1 teas vanilla and a pinch of salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens. Stir occasionally, about 15 mins. Cool completely. Spoon this topping over the cooled cake. Drizzle the chocolate glaze over the coconut topping.
Glaze:
1 cup powdered sugar, 1/4 cup melted butter, 1 sq of semi-sweet chocolate, which has been melted in the butter. 1/2 teas almond extract. Use milk to thin as necessary to drizzle over the cake.
Chocolate Castles 