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Chocolate coconut bundt cake

Chocolate Coconut Bundt Cake

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Description

Gorgeous old-fashioned Chocolate Coconut Bundt Cake with Chocolate Glaze! Super easy, one-bowl recipe for coconut cake lovers!


Ingredients

Scale

For the cake:

  • 3.5 oz (100g) semisweet chocolate, melted
  • 2 cups (260g) all-purpose or cake flour (not self-rising)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (300g) light or dark brown sugar
  • 1 1/4 cups (310ml) buttermilk, room tº
  • 1/2 cup (115g) unsalted butter, room tº
  • 1 teaspoon pure vanilla extract
  • 3 eggs, room tº
  • 1 cup (60g) unsweetened flaked coconut

For the glaze:

  • 7 oz. (200g) semisweet chocolate, chopped or chips
  • Scant 1/2 cup (100g) dulce de leche
  • 2 Tbs (28g) unsalted butter
  • 2 Tbs corn syrup or honey
  • 1/4 cup (60g) whipping cream

Instructions

  1. Preheat oven to 350ºF / 180ºC.

For the cake:

  1. Butter or spray a 10-inch (26cm) bundt cake pan and dust with fine breadcrumbs or flour.
  2. In a large bowl sift flour, baking soda and powder, salt, sugar, milk, butter, vanilla and eggs.
  3. Beat to mix, add melted chocolate and coconut and beat on high speed for 3 minutes, until creamy and light.
  4. Transfer to prepared pan and bake for 50 minutes, or until a tester comes out clean.
  5. Let cool on wire rack and unmold on serving platter.

For the glaze:

  1. Put all ingredients in a medium saucepan over low heat.
  2. Mix with wooden spoon or wire whisk until all is melted and mixed but DO NOT let it boil.
  3. Pour over the cooled cake and let it drip down the sides.
  4. Decorate with flaked toasted coconut.

Notes

Bake it as cupcakes (about 18) or in layers and fill with chocolate frosting or dulce de leche.

 

Keywords: chocolate coconut bundt cake