Preheat the oven to 350ºF. Grease a 12 cup bundt cake pan with shortening, then dust with all purpose flour. (Or spray with Baker’s Joy baking spray or use our cake release).
In a large mixing bowl, whisk together the dry cake mix and pudding mix.
Add the eggs, buttermilk and oil. Mix. Then add in the melted chocolate. Mix well on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
Fold in the coconut and mini chocolate chips.
Pour the cake batter into the prepared pan. Bake for 45-50 minutes (Ours took 49 minutes.)
Allow the cake to cool for 10 minutes, then turn it out onto a cake plate to cool completely.
While the cake is cooling, prepare the chocolate glaze.
Melt the chocolate, water and butter in a small pan over low heat. Stir constantly until smooth.
Add the sugar and stir constantly until the sugar dissolves.
Take the pan off the heat and add vanilla. Whisk until smooth.
Drizzle the chocolate glaze over the warm glaze. Sprinkle with more coconut if desired.
Store in an airtight container at room temperature for up to 3 days. Freeze any leftovers.
Notes
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 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. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**