Coconut Chocolate Cake
3/4 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix FILLING:
2 cups flaked coconut
1/3 cup sweetened condensed milk
1/4 teaspoon almond extract
1 (16 ounce) container chocolate frosting
In a mixing bowl, beat the eggs, oil, water and vanilla. Add the cake and pudding mixes; beat for 5 minutes. Pour 3 cups into a greased and floured 10-in. fluted tube pan. Combine the coconut, milk and extract; mix well. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.