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

Coconut Chocolate Bundt Cake

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This is a lovely one-bowl, easy chocolate coconut cake recipe. Both flavors come through without them overpowering each other. It has a fluffy crumb and a glaze made with coconut cream that is phenomenal on its own. 

  • Total Time: 1 hour 10 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 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (300g) packed brown sugar (I use dark but light also works)
  • 3/4 cups buttermilk, at room temperature
  • 1/2 cup coconut milk, at room temperature
  • 1/2 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
  • 1/4 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: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. 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: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
  • 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.
  • Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using. 
  • 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. 
  • Sweeter cake: use milk chocolate for the ganache instead of semisweet chocolate or in addition to it. 
  • 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
  • Fiber: 3.6 g
  • Protein: 9.3 g
  • Cholesterol: 97.5 mg

Find it online: https://vintagekitchennotes.com/double-chocolate-coconut-bundt-cake/