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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Apr 22, 2022 by Paula Montenegro · Income from ads and affiliate links 6 Comments

    Chocolate Coconut Bundt Cake

    Jump to Recipe
    Orange white text overlay on cut chocolate glazed bundt cake on pinkish cake stand.
    Whole chocolate iced bundt cake on pink cake stand and surface; brown text overlay.

    This is a lovely one-bowl cake that I adapted from a very old cookbook I was about to give away. It's super easy to make, tender, and both flavors come through without them overpowering each other. The glaze has coconut cream and is phenomenal on its own.

    Partial view of pink cake stand with opened chocolate glazed bundt cake, white, pink and grey background.

    Originally posted in September 2018, this post has been updated with new images and text to serve you better.

    We love bundt cake recipes in this blog, and an update of this one was long overdue.

    Not too sweet, with enough coconut and chocolate flavors, this is a great cake for an afternoon tea or snack if you like the chocolate coconut flavor combo. We love to make it for Easter.

    Did I mention it's a one-bowl recipe? Simply dump the ingredients in a bowl and beat for a few minutes. You're welcome.

    Table of Contents Hide
    About this cake
    Ingredients
    One bowl mixing
    Baking the cake
    Melting the chocolate
    The chocolate ganache glaze
    Kitchen notes
    Related recipes you might like:
    One Bowl Chocolate Coconut Cake

    About this cake

    • Just sweet enough: it's not a very sweet cake. You can up the sweetness by using some milk chocolate in the frosting, half of each type of chocolate.
    • One bowl easy: it has oil (instead of butter) and it's simply a matter of beating the ingredients together in a large mixing bowl for a few minutes.
    • Freezes well: you can make it ahead and freeze it (unfrosted and well wrapped) until ready to serve.
    Whole chocolate glazed bundt cake on light pin cake stand, pink surface, white background with plate stack.

    Ingredients

    • Chocolate: the higher % the less sweet the chocolate. I love this recipe with 60% to 70% dark or semi-sweet chocolate. My 3 favorites are Ghirardelli Dark Chocolate Bar 60%,  Green & Black's dark chocolate 70%, and Ghirardelli 72% intense dark chocolate.
    • Coconut: we use unsweetened, shredded coconut. Make sure it's soft and moist.
    • Buttermilk: you can buy it in the grocery store or make your own. The recipe is in the notes section of the recipe card.
    • Coconut milk: it adds extra coconut flavor and you can buy it in the store or online.
    • Sour cream: use full fat, the regular kind.
    • Brown sugar: light or dark sugar, both work.
    • Eggs: large, fresh.
    • Oil: vegetable oil such as sunflower oil (my choice), canola, or coconut oil.
    • Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
    • Flour: the cake works with both all-purpose flour and cake flour.
    • Baking powder and baking soda: they're used as leaveners to help the cake rise so make sure they're not expired.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine. 
    Ingredients for chocolate coconut cake in bowl on white surface including brown sugar, flour, oil, eggs, milk, sour cream.

    One bowl mixing

    This means you only need a large bowl and an electric mixer.

    We use oil instead of softened butter, so there's no creaming step and that makes the coconut chocolate batter come together in minutes.

    Put all the ingredients except the coconut and melted chocolate in the bowl and beat at medium speed until mixed. Add the rest of the ingredients, beat for a few minutes and that's it, the cake batter is ready to be baked. Images 1 & 2

    Medium or low speed: since we're mixing the flour mixture together with the rest of the ingredients, don't do it at high speed. Flour has gluten and it develops the more it's mixed. If overmixed it will make the cake tough. So stick to the time and speed the recipe instructs.

    Two image collage showing ingredients for coconut chocolate cake being mixed with beaters.

    Baking the cake

    • Preparing the bundt cake pan (or tube pan): I butter and flour the pan and keep it refrigerated while making the batter. This way the coating hardens so when the cake is baked it doesn't stick much to the sides of the pan making it easier to remove.
    • Filling the pan: the batter should come up ⅔ or ¾ of the pan capacity, no more than that. If the pan is filled too much the excess cake batter will overflow in the oven. And it will take longer to bake fully, making the cake drier.
    • Crack on top of the cake: this is normal and a sign that the oven and leaveners in the cake mix are doing their job.
    Top view of unbaked and baked chocolate bundt cake in white pan on white surface.

    Melting the chocolate

    Always start with chopped chocolate in a microwavable or glass bowl. You can use the microwave or a double boiler. In both cases, make sure it doesn't scorch.

    There are 2 ways:

    • Microwave: melt the ingredients on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful you don't scorch it. That's why it's important to mix it well between each heating. 
    • Stovetop: put the bowl with chocolate and butter over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate
    Half chocolate glazed bundt cake on cake stand, pink background.

    The chocolate ganache glaze

    The chocolate glaze adds a lot to the final bite. It's hands down my favorite chocolate glaze, a ganache with the addition of corn syrup (or honey) that makes it silkier and prevents it from hardening too much. I like the frosting to remain soft.

    It's the same one we use for our beloved moist chocolate bundt cake recipe but uses coconut cream instead of regular cream.

    Cool cake: this is a crucial step before pouring the chocolate ganache. If the cake is still warm the icing will start to melt.

    Coconut for decoration: I like to use shredded toasted coconut, the same used for the cake batter. Large coconut flakes look prettier but they're not great to bite into, so I stay away from them.

    Chocolate glazed bundt cake in slices on pink cake stand and surface.

    So an old cookbook turned out to have a wonderful chocolate coconut cake that I tweaked and adapted. This blog is called Vintage Kitchen for a reason. I absolutely adore old cookbooks and the wonder of finding amazing recipes in them that are still relevant after decades.

    Kitchen notes

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Coconut: when using shredded coconut, make sure it's moist and soft for best results. I tried lightly toasting it before adding it to the batter because it enhances the flavor, but the cake lost some of its moisture.
    • Chocolate ganache: you can use regular whipping or heavy cream instead of the coconut cream for the ganache, but it will have less coconut flavor.
    • Ingredient substitutions: you can use all buttermilk instead of coconut milk, but the coconut flavor will be less pronounced.
    Single slice of chocolate bundt cake on white plate, a dark fork, pink surface.

    Related recipes you might like:

    • Chocolate Coconut Brownie Bars
    • Loaded Brownies
    • Double Chocolate Layer Cake
    • Lemon Coconut Sheet Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Partial view of pink cake stand with opened chocolate glazed bundt cake, white, pink and grey background.

    One Bowl Chocolate Coconut Cake

    Print Recipe
    Save Recipe Recipe Saved

    This is a lovely one-bowl cake that I adapted from a very old cookbook I was about to give away. It's super easy to make, tender, and both flavors come through without them overpowering each other. The glaze has coconut cream and is phenomenal on its own. A great recipe for chocolate and coconut lovers.

     
    • Total Time: 70 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For the cake:

    • 4 oz semisweet chocolate, melted (see Notes below)
    • 2 cups (260g) all-purpose or cake flour (not self-rising)
    • 1 ½ teaspoons baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups (300g) packed brown sugar (I use dark but light also works)
    • ¾ cups buttermilk, at room temperature
    • ½ cup coconut milk, at room temperature
    • ½ cup vegetable oil, at room temperature
    • 1 teaspoon pure vanilla extract
    • 3 eggs, room temperature
    • 1 cup (60g) unsweetened shredded coconut

    For the ganache:

    • 1 cup coconut cream (regular, full fat)
    • 8 oz semisweet chocolate, chopped
    • ¼ cup brown sugar
    • 1 tablespoon runny honey or corn syrup

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.

    For the cake:

    1. Butter or spray a 10-inch bundt pan (10 cup capacity or 26cm in diameter) and dust with flour or fine dry breadcrumbs.
    2. Refrigerate the pan while making the cake mixture.
    3. Sift flour, baking soda, baking powder, salt, and sugar in a large bowl and stir to combine.
    4. Add buttermilk, coconut milk, oil, vanilla, and eggs.
    5. Beat for about 30 seconds, until well mixed.
    6. Add melted chocolate and shredded coconut and beat on medium speed for 3 minutes, until creamy and light.
    7. Pour batter into the prepared bundt pan and bake for 45-50 minutes, or until a cake tester or toothpick inserted in the middle part comes out clean. Depending on your oven it might take more or less, so start checking at 40 minutes.
    8. Let the cake cool on a wire rack for 15 minutes and then carefully remove it to a cooling rack. Let cool completely before glazing it.
    9. Pour the chocolate glaze (below) over the cooled cake and let it drip down the sides.
    10. Decorate with more toasted coconut and chocolate shavings.

    For the ganache:

    1. Finely chop the chocolate and put it in a bowl, preferably glass.
    2. Heat coconut cream with sugar in a small saucepan over medium heat.
    3. Remove just when it's about to boil. It should have some bubbles but do not let it boil.
    4. Immediately cover the chopped chocolate with the hot cream. For best results make sure all the chocolate is covered.
    5. Let stand for a minute so the chocolate starts to soften.
    6. Start mixing with a wire whisk from the middle out. The chocolate will mix with the cream and create a smooth and shiny chocolate mixture.
    7. Add honey or corn syrup, mix well and it's ready to use.

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

    Coconut: when using shredded coconut, make sure it's moist and soft for best results. I tried lightly toasting it before adding it to the batter because it enhances the flavor, but the cake lost some of its moisture.

    Chocolate: the higher % the less sweet the chocolate. I love this recipe with 60% to 70% dark or semi-sweet chocolate. My 3 favorites are Ghirardelli Premium Chocolate Bar 60%,  Green & Black's dark chocolate 70%, and Ghirardelli 72% intense dark chocolate.

    Melting chocolate: 
    Microwave: melt the ingredients on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful you don't scorch it. That's why it's important to mix it well between each heating.
    Stovetop: put the bowl with chocolate and butter over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.

    Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.

    Chocolate ganache: you can use regular whipping or heavy cream instead of the coconut cream for the ganache, but it will have less coconut flavor.

    Ingredient substitutions: you can use all buttermilk instead of coconut milk for the batter and regular heavy cream for the ganache, but the coconut flavor will be less pronounced. 

    Pan variations: bake it as cupcakes (about 18) or in two 8-inch layers and fill with chocolate frosting or dulce de leche. This recipe also makes two medium loaves. 

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 50 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: 1/10
    • Calories: 608
    • Sugar: 59.2 g
    • Sodium: 394.6 mg
    • Fat: 28.9 g
    • Carbohydrates: 83 g
    • Protein: 9.3 g
    • Cholesterol: 97.5 mg

    Keywords: chocolate coconut bundt cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Good Housekeeping Book of Desserts

    More Cakes & Cheesecakes

    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake
    • Cinnamon Bundt Cake
    • Gingerbread Loaf

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Eliane says

      March 01, 2022 at 12:14 pm

      If I use sweetened coconut flakes, how much brown sugar should I use?

      Reply
      • Paula Montenegro says

        March 01, 2022 at 7:36 pm

        Hi Eliane! You can maybe use 1/4 cup less sugar. That said, you can also add a tablespoon of unsweetened cocoa powder to the batter.

        Reply
    2. MARY H HIRSCH says

      February 09, 2018 at 11:54 am

      What a wonderful post, Paula. My advice, don't throw those vintage gems away. When I had to downsize drastically, I took many of my precious cookbooks to our library for their annual book sale. It was a sad day for me and a bonanza for the library. I still miss each and everyone although I still have an ample supple on hand. You're right about good cookbooks coming out everyday. About this cake. It looks delicious and I have bookmarked it. I like coconut. This will be a winner for when I return to Aspen for the summer. The staff at The Gant thanks you. I am south of the border now, as you know, so am closer to your kind of cuisine right now. Loving my time in San Miguel. And, enjoying your posts again.

      Reply
      • Paula Montenegro says

        February 10, 2018 at 6:20 am

        Glad you're enjoying the south Mary! I completely agree with vintage books and recipes being gems. I hardly throw any out in the end or pass them on, so I'll be the old lady who lived in her books haha!

        Reply
    3. Angie@Angie's Recipes says

      February 09, 2018 at 3:15 am

      That's a chocolate heaven! And I love the ease of preparation too.

      Reply
      • Paula Montenegro says

        February 10, 2018 at 6:16 am

        A great cake, I agree!

        Reply

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