1 pkg. golden pound cake mix
1/3 c. dairy sour cream
2/3 c. water
3 sq. (1 oz. each) semi-sweet chocolate, melted and cooled
2 eggs
1/3 c. flaked coconut
1 sq. (1 oz.) semi-sweet chocolate, melted
2 Tbsp. honey or light corn syrup
flaked coconut (if desired)


Heat oven to 325°. Generously grease and flour 12-cup Bundt cake pan. Beat cake mix (dry), sour cream, water, chocolate and eggs on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 3 minutes. Fold in coconut. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Mix chocolate and honey; drizzle over cake. Sprinkle with coconut.