Mix cake batters according to manufacturer’s instructions. Using a nonstick 8-inch bundt pan that has been treated with pan spray deposit 12 oz coconut batter, 8 oz chocolate batter, and then 4 oz coconut batter. Using a toothpick or paring knife, swirl batter, being careful not to touch the sides of the pan. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Once cooled, ice with chocolate fondant and sprinkle with toasted flaked coconut.