What Do You Mean It’s “Too Rich”?!

My husband Russell is notoriously difficult to make desserts for. He is one of those abnormal ought to be forced to eat liver just because people who will eat three bites of a dessert and then say he is done, saying something is “too rich” or “too sweet”. What the heck does that mean?! There is no such thing. Ok, so maybe I have been known to say something is too sweet but never ever have I uttered such blasphemy as to say something is too rich.

Mind you, this is also a man who can polish off half a bag of tortilla chips and a can of dip and then be back in the cabinet half an hour later saying he is hungry, but that’s a story for another time when I’m not absurdly jealous of his ability to not weigh 300 pounds doing that.

Point of all this is that I wanted to make a dessert that all categories of dessert eaters could enjoy. Something for the weird people who say they don’t really like sweets and something for those of us who are smart enough to know that there is no such thing as too rich. So I came up with this bundt cake. Boring you say? Not this one. This one is rich and oh so moist with the flavor of a warm Mounds bar (well, if you eat it warm. Otherwise, it would be a cold Mounds bar. Just sayin’) with a nice crispy crust and to appease the beast in us sweets lovers, a creamy glaze also filled with a subtle coconut flavor and aroma. It’s also extremely easy.


  1. 1 18 ounce box chocolate cake mix (I used Duncan Hines)
  2. 1 3.4 ounce box instant chocolate pudding mix
  3. 1 15 ounce can cream of coconut (NOT coconut milk. Cream of coconut is usually found in the section where they keep drink mixers)
  4. 1 teaspoon coconut extract
  5. 3 large eggs
  6. 1/2 cup vegetable oil
  • For the glaze
  1. 1/2 cup powdered sugar
  2. 1/2 teaspoon coconut extract
  3. heavy cream or milk
  • Preheat oven to 350 degrees
  • Mix all the cake ingredients together in  a large bowl. Beat on low until blended then turn the beater to medium high and beat for 2 minutes.
  • Pour batter into a well greased and floured Bundt pan (I use the non stick spray  that has both oil and flour in it. You can find it right with the non spray oil under the name of Bakers Joy or Pillsbury Baking Spray With Flour).
  • Cook in a 350 degree oven for between 40 to 60 minutes. If unsure of it’s done, stick a toothpick (I use bamboo grilling skewers. hey, it works! πŸ˜› ) down in it. It should come out almost clean or with barely a crumb on it.
  • Turn out onto a rack or plate and let cool completely.
  • Put your powdered sugar in a small bowl. Add a little bit of milk or cream and the coconut extract. Stir. Add more cream…a little bit at a time… until you have a nice drizzling consistency. Drizzle the glaze over the cooled cake. Serve with some sort of decadent ice cream so that the non sweet eaters can’t finish it all and you have to eat it for them.

If I'm really lucky, my husband will have one bite of ice cream and then hand the rest of the cake and ice cream over to me. πŸ˜€


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38 thoughts on “What Do You Mean It’s “Too Rich”?!

    • I have often thought about trying to use artificial sweeteners but have just never gotten around to it cause their price tends to be so high. Why? Anything particular in mind?

      • Nothing specific really, just that I can’t have all the sugar. The good thing with stevia is that it’s not artificial, but I haven’t actually compared pricing even though I use it. What I get are the little packets you’d use for coffee. I’ve never actually bought the bulk like you’d use for baking.

        • I can’t really have the sugar either nor can Russ cause he is diabetic so most of what I have been making goes to our neighbors across the street. But if you pick a recipe I’ve done so far, I can see what I can do about revising it with different sweeteners πŸ™‚

  1. Yum! The name made me open this first-out of all the different bundt cake recipes-this flavor combination is my favorite.
    Oh, my husband likes to use that “too rich” statement too. That’s ok, because I will never forget his face when I pushed that grilled steak (that he prepared) away and said that it was just to salty and savory to eat-ha!

  2. Wow! This recipe sounds like something straight out of a dream I had once, thank you for making my dreams come true! Now only if my oven were working, oh well, I will bookmark this recipe to use later. Thank you SO MUCH for sharing, I can’t wait to try it. =]

  3. ‘Too rich’ and ‘Too sweet’ tells me he should just fork over his share of the dessert to someone who would really appreciate it (ie, me!) Mounds cake looks like a winner to me!

  4. Alright, so two things:
    1) Your husband sounds sooo much like mine. He’s not much into dessert (although for some reason he will always have huge bites from my plate whenever I eat some! lol) and will rather have his tortillas.
    2) That last picture with the cake and ice cream just gave me a huge craving!! It looks amazing!

  5. There is never such a thing as too rich as far as I am concerned ;)! Although I have gotten that some response from my Mom about my chocolate mousse. This cake looks amazing! Love that you have made the flavors of mounds into a lovely bundt.

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