Ingredients 

CHOCOLATE CAKE

• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon instant coffee granules
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1/2 cup cold water
• 2 large eggs
• 3 ounces unsweetened chocolate (melted)

COCONUT CREAM FILLING

• 2 cups coconut cream pudding (prepared according to box directions)
• 1/2 cup shredded coconut
• 1 teaspoon almond extract

CHOCOLATE SYRUP FOR DRIZZLING (OPTIONAL)

Instructions 

• 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.