This Coconut Chocolate Bundt cake is a super moist and flavourful cake that can be the star any time of the year, particularly around the holiday season. It features a melt in your mouth chocolate cake and a creamy coconut filling, topped with a super easy coconut glaze and decorated with more coconut and cocoa nibs. It is equally delicious, pretty and easy to make, try it!
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using ingredients not on the right temperature etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
First let’s start with some important notes regarding the ingredients of this Coconut Chocolate Bundt cake recipe
For the Chocolate bundt cake
- Oil: This is an oil based cake (no butter) that keeps the cake super moist, soft and fluffy. Butter based cakes tend to harden a lot in the fridge, with oil we won’t have this issue. Use no flavour vegetable oil
- Egg: Room temperature always. In fact all the ingredients have to be on room temp to perfectly emulsify
- Milk: Whole milk on room temperature is what I recommend
- Coffee: If you are not using coffee in your chocolate desserts, you are missing out and I think you should seriously consider trying it. Believe me, the cake won’t taste like coffee at all however it enhances the taste of chocolate. I recommend brewing a strong espresso type of coffee and use it straight away fresh.
- Sour cream: I reduced the milk and coffee quantity compared to my German chocolate cake recipe and added sour cream instead that makes the cake batter thicker and even more creamy. Use sour cream on room temp
- Sugar: I am using simple white sugar in this Chocolate bundt cake recipe. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Flour: All purpose flour or pastry flour makes the best cakes. They are so called “soft flour” which are low on protein resulting in delicate, tender texture. Make sure you sift flour before using in the recipe to avoid lumps. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Baking powder and baking soda: Has two functions: increase the volume and lighten the texture, use both, they have slightly different function
- Unsweetened Cocoa Powder: Generally always use unsweetened, 100% cocoa powder in baking. I use dutch-processed cocoa powder, it has a lovely dark colour and it is lower in acidity. Make sure to sift the cocoa powder to avoid lumps
- Salt: An essential ingredient in most of the dessert recipes. It balances flavour and enhances other ingredients, especially in chocolate cake it is an absolute must
For the Coconut filling
- Coconut: Shredded coconut, try to use organic that has a beautiful coconut flavour naturally
- Egg: Room temperature egg white is what you will need. Make sure no egg yolk stays in the white as that would make it impossible to whip the egg white up
- Condensed Milk: I am using sweetened condensed milk that gives the filling tenderness and also sweetness
For the Coconut glaze
- Icing sugar: Icing sugar is the first choice when it comes to glazing, it is usually mixed with a small amount of liquid ingredient like lemon juice, vanilla essence, or coconut milk in this case
- Coconut milk: I am using a natural flavour coconut milk that has 24% fat content so its texture is somewhere between milk and cream
My top 4 tips regarding the technique of making this delicious Coconut filled Chocolate Bundt cake
1. How to make moist chocolate bundt cake
This is a super easy chocolate bundt cake recipe, you can use it with any frosting of your liking. It is very moist with velvety crumb and extremely delicious! Try it, it comes together in less than 5 minutes!
- Prepare your baking pan (Silicone Bundt Cake mould is what I am using)
- Baking temp will be 180 C / 356 F but preheat oven +20C / 68F as oven temp will drops when you open the door and place the baking tins in
- Use Digital oven thermometer to understand your real oven temp
- Ingredients must be all measures with a Digital scale
- Eggs, milk, coffee, sour cream etc all must be on room temperature
- Beat Wet ingredients with the eggs with an Electric hand mixer for a minute or two until combined
- Sift dry ingredients together (flour, baking soda, baking powder, salt, cocoa powder) then mix in sugar
- Dry ingredients must be folded into wet ingredients by hand. Do not use a stand mixer at this point and do not over mix it
- Pour batter into the Silicone Bundt Cake mould and bake for 45 minutes. Do not open the oven door during baking. After 45 minutes check the middle of the cake with a toothpick . Bake until toothpick inserted comes out clean. Let it cool on a cooling rack then place it into the fridge for an hour before glazing it
2. How to make the coconut filling
First mix shredded coconut with condensed milk, you will get a pretty thick, smooth paste. Then whip egg white into soft peaks and fold it together with coconut mixture. Let it rest in the fridge for min 30 minutes.
It is so easy, literally using 3 ingredients only but you will have to start with making the coconut filling before anything else. Once coconut filling is set in the fridge, move it into a piping bag and you will need to pipe it into the chocolate batter as per picture below. At this point the coconut filling has to be rather thick so it will stay "in one piece" like a rope after piping it into the chocolate bundt batter. Do not attempt to pipe the filling if it is runny as in that case it would just melt into the chocolate batter and you would not get a coconut "tunnel" in the baked cake.
3. How to prevent Bundt cake from sticking
First and foremost, check out my article about How to get Cake out of Bundt pan that will explain all the information you need!
There are many tricks on the internet on the topic of how to prevent Bundt cake from sticking to the tin however if you are unsure or less experienced, simply choose a Silicone Bundt Cake tin and you won´t have to worry about this question at all.
I am using a silicone mould which gives perfect definition to the Bundt cake without worrying about the sticking issue. With silicone moulds I usually wait until cake cools to room temperature however this particular mould was surprisingly easy to remove straight after baking. Test it yourself, if the mould does not come off easily after baking, wait until cake cools.
4. How to make the coconut glaze
This is a 2 ingredients recipe, you will need to mix sifted icing sugar with coconut milk. It is super easy, the only thing you will have to be careful with is not adding too much wet ingredient into the powder sugar or it will get very runny. The recipe I am providing is using a 24% fat content coconut milk that is rather thick. If your coconut milk is thinner, you might need to add less of that to achieve the right consistency. If you do not have coconut milk, you can replace it with water (in this case add much less water as water is more runny than coconut milk) and perhaps add some natural coconut flavouring.
Once you are happy with the consistency of the glaze and it is not too runny, but runny enough to glaze the cake, move it into a piping bag and start glazing the cold bundt cake. It is very important that the temp of the cake is cold before glazing it (fridge temperature), that will support the glaze to set on the cake instead of just running it through.
Decorate with coconut flakes and cacao nibs.
Some other Bundt cake recipe ideas for you to try
Pumpkin Butterscotch Bundt cake – This pumpkin bund cake recipe consist of an airy and super moist pumpkin cake loaded with pumpkin and your favourite fall spices. Topped with the most delicious butterscotch sauce with a lovely buttery, brown sugar flavour profile. Easy and quick candied pecans added for some extra crunchiness. Recipe in here
Chocolate Orange Bundt cake - Chocolate Orange Bundt cake with a super moist and flavourful Orange cake and delicious silky chocolate glaze can be the star on your Christmas table. This easy yet festive cake features a melt in your mouth Orang Bundt loaded with candied orange zests, topped with a super easy chocolate glaze and decorated with home made candied orange slices and lovely Christmas spices like cinnamon and star anise. Recipe in here
Coconut Chocolate Bundt cake
- 140 g AP flour
- 30 g Cocoa powder dutch processed, unsweetened
- 165 g Granulated sugar
- ¾ teaspoon Baking soda
- ¾ teaspoon Baking powder
- 65 g Vegetable oil
- 2 Eggs room temp
- 60 g Milk room temp
- 50 g Coffee freshly brewed then cooled to room temp
- 110 g Sour cream room temp
- 125 g Coconut shredded
- 230 g Sweetened condensed milk
- 2 Egg whites room temp
- 34 g Coconut milk 24% fat, adjust quantity according to thickness of coconut milk
- 100 g Icing sugar
- coconut flake
- cacao nibs
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Start with making the coconut filling
- Mix condensed milk with shredded coconut
- Whip room temp egg white into soft peaks then fold into coconut mixture
- Refrigerate for minimum 30 minutes before using. The filling will need to thicken in the fridge before piping into the chocolate bundt batter
- Baking temp will be 180 C / 356°F however heat oven +20C / 68F higher as when you open the oven door, heat will drop. Use Digital oven thermometer to measure real oven temp
- Prepare your bundt tin, I am using my fav silicone bundt mould: Silicone Bundt Cake mould
- With an Electric hand mixer beat together room temp wet ingredients: egg, oil, sour cream and milk just until combined then pour coffee in
- Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, salt then add sugar
- Pour wet ingredients into dry ingredients then fold just until combined
- Pour cake batter into Silicone Bundt Cake mould
- Pipe coconut filling on top of chocolate bundt batter
- Reduce baking temp to 180 C / 356°F and bake for 45 min or until skewer inserted in the middle of the cake comes out clean
- Cool the chocolate sponges on Cooling rack. Then cool in fridge before glazing
- Mix coconut milk and icing sugar until smooth. Adjust liquid ingredient quantity if necessary to achieve the right consistency for the glaze
- Pipe glaze over cold bundt cake
- Decorate with cocoa nibs and coconut flakes