Ingredients

For cake:
1 box German chocolate cake mix
1 box instant coconut cream pudding mix
4 eggs
1 c. sour cream reduced-fat is fine
1/4 c. vegetable oil
1 c. milk chocolate chips
1/3 c. shredded coconut
1/3 c. chopped pecans
For coconut-pecan frosting:
1 c. sugar
1 c. evaporated milk
1/2 c. butter
3 eggs
1 1/3 c. coconut
1 c. chopped pecans
1 tsp. vanilla
For topping:
1 c. milk chocolate chips
1/4 c. heavy cream
2 tbsp. butter
1/2 c. toasted coconut

Instructions

For cake:
In a large bowl, stir together cake mix, instant pudding mix, eggs, sour cream, oil, chocolate chips, pecans, and coconut. Batter will be thick!
Spray a large tube pan or bundt pan with non-stick spray.
Spread batter evenly into prepared pan.
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
Remove pan to a wire rack to cool for 10 minutes, then invert the cake onto the wire rack to cool completely.
For coconut-pecan frosting:
In a large saucepan over medium heat, combine sugar, evaporated milk, butter, and eggs.
Stirring constantly, bring the mixture to a boil. Do not walk away from it - it will heat and cook quickly, and you don't want to scramble the eggs!
Once it comes to a boil and thickens, remove from heat, and stir in the coconut, pecans, and vanilla.
Cool to room temperature.
Spread on top of the cooled bundt cake.
For topping:
In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
Drizzle over bundt cake.
Sprinkle the toasted coconut over the ganache.
Allow 10-15 minutes for topping to set. Cut and serve.

Coffee cakes