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!
Servings: 8
Calories: 743kcal
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
