What you'll need
Dawn Exceptional® Baker’s Request™ Toasted Coconut Cake Mix (02494863)
Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix (00495128)
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Bakery Essentials™ No Stick Pan Coating (02498154)
Dawn Exceptional® Enhanced Stability Chocolate Flat Icing (00672586) or Dawn Exceptional® Fon Dip Enhanced Stability Chocolate Flat Icing (00018895)
Bakery Essentials™ Sweetened Toasted Coconut Flake (02493724)
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 cool10 minutes, depan, and let cool completely. Decorate with chocolate icing and sprinkle with toasted flaked coconut.