Generously grease a 10" bundt cake pan with shortening and then dust it with flour. Set aside.
Preheat the oven to 350 degrees.
In the bowl of a stand mixer, add all of the ingredients for the chocolate cake. Blend at low speed just until moistened.
Blend at medium speed for 3 minutes, scraping the sides of the bowl as needed.
Pour the batter into the greased and floured bundt pan.
In a small bowl, mix together the prepared pudding, coconut and almond extract.
Spoon the pudding onto the batter, around the center of the cake. Be careful to keep the pudding in the center so that the pudding is not touching the sides.
Bake for 45-50 minutes (our cake took 48 minutes). You can test that the cake is done by touching the top center of the cake. It should spring back when you touch it.
Allow the cake to cool for two hours in the pan, then turn it out onto a cake plate to cool completely.
This cake cuts best when it is completely cooled.
If desired, drizzle the top of the cake with chocolate syrup or even melted chocolate.
Store the cake in the refrigerator.
*The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.*If you'd like less pudding inside the cake, feel free to cut the filling ingredients in half. This will allow the pudding to fully sink into the cake and the cake will be easier to cut.