Best Chocolate Coconut Bliss Cake Recipes

CHOCOLATE-COCONUT BLISS CAKE

Chocolate-Coconut Bliss Cake image

Find your (coconut) bliss with this yummy, chocolate-y cake. Chocolate-Coconut Bliss Cake takes just 20 minutes to prep and tastes great with COOL WHIP.

Provided by My Food and Family

Categories Summer 2018

Time 2h35m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups butter, softened
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
2-1/2 cups sugar
6 eggs
3 cups flour
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Grate half the chocolate; reserve for later use.
Beat cream cheese and butter in large bowl with mixer until creamy. Add dry pudding mix; beat 2 min. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour. Add 1/4 cup coconut; beat on low speed just until blended.
Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with reserved grated chocolate. Cover with remaining cake batter.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Sprinkle with remaining coconut.

Nutrition Facts : Calories 540, Fat 30 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 130 mg, Sodium 280 mg, Carbohydrate 63 g, Fiber 2 g, Sugar 42 g, Protein 6 g

CHOCOLATE-COCONUT BLISS CAKE

Chocolate-Coconut Bliss Cake image

Find your (coconut) bliss with this yummy, chocolate-y cake. Chocolate-Coconut Bliss Cake takes just 20 minutes to prep and tastes great with COOL WHIP.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups butter, softened
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
2-1/2 cups sugar
6 eggs
3 cups flour
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Grate half the chocolate; reserve for later use.
Beat cream cheese and butter in large bowl with mixer until creamy. Add dry pudding mix; beat 2 min. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour. Add 1/4 cup coconut; beat on low speed just until blended.
Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with reserved grated chocolate. Cover with remaining cake batter.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Sprinkle with remaining coconut.