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.
Toasted Coconut Cake, Devil's Food Cake, Coconut, Toasted, Flakes, Flat Icing, Bundt