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–+ servings
Coconut Chocolate bundt cake.
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5 from 13 votes

Coconut Chocolate Bundt cake

Coconut Chocolate Bundt cake is a super moist and flavourful cake that can a perfect recipe for the holiday season, or even all year around!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 743kcal
Author: Katalin Nagy

Equipment

Ingredients

Chocolate Bundt

  • 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

Coconut filling

  • 125 g Coconut shredded
  • 230 g Sweetened condensed milk
  • 2 Egg whites room temp

Coconut glaze

  • 34 g Coconut milk 24% fat, adjust quantity according to thickness of coconut milk
  • 100 g Icing sugar

Decoration

  • coconut flake
  • cacao nibs

Instructions

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

Chocolate bundt

  • 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

Coconut glaze

  • 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

Nutrition

Calories: 743kcal | Carbohydrates: 69g | Protein: 9g | Fat: 52g | Saturated Fat: 28g | Cholesterol: 195mg | Sodium: 392mg | Potassium: 369mg | Fiber: 5g | Sugar: 52g | Vitamin A: 851IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 3mg