American•indulgent

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!

Ingredients

Quantities are shown as originally provided.

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

1
Start with making the coconut filling
2
Mix condensed milk with shredded coconut
3
Whip room temp egg white into soft peaks then fold into coconut mixture
4
Refrigerate for minimum 30 minutes before using. The filling will need to thicken in the fridge before piping into the chocolate bundt batter
5
Chocolate bundt
6
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
7
Prepare your bundt tin, I am using my fav silicone bundt mould: Silicone Bundt Cake mould
8
With an Electric hand mixer beat together room temp wet ingredients: egg, oil, sour cream and milk just until combined then pour coffee in
9
Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, salt then add sugar
10
Pour wet ingredients into dry ingredients then fold just until combined
11
Pour cake batter into Silicone Bundt Cake mould
12
Pipe coconut filling on top of chocolate bundt batter
13
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
14
Cool the chocolate sponges on Cooling rack. Then cool in fridge before glazing
15
Coconut glaze
16
Mix coconut milk and icing sugar until smooth. Adjust liquid ingredient quantity if necessary to achieve the right consistency for the glaze
17
Pipe glaze over cold bundt cake
18
Decorate with cocoa nibs and coconut flakes