Chocaroon Cake
2 egg whites
1 dash salt
1/3 cup white sugar
2 tablespoons all-purpose flour
1 3/4 cups flaked coconut
1 (18.25 ounce) box chocolate cake mix
1 (4 serving size) package chocolate instant pudding
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup vegetable oil
confectioners’ sugar (optional)
melted chocolate (optional)
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° F. for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.
Melted chocolate can be drizzled on top, or sprinkle top with confectioners’ sugar.
Makes 1 bundt cake
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