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Chocolate Coconut Bundt Cake Recipe

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Coconut Filled Chocolate Bundt Cake The Carefree Kitchen
Coconut Filled Chocolate Bundt Cake The Carefree Kitchen from thecarefreekitchen.com

Description

This Chocolate Coconut Bundt Cake is a moist and delicious cake made with cocoa powder, coconut milk and flakes, and topped with a chocolate ganache. It's a chocolate lover's dream, with a rich chocolate flavor and texture that will have everyone wanting more. The combination of the chocolate and coconut makes this cake a unique and flavorful treat. The cake is also incredibly easy to make, and it's a great way to use up some of your pantry staples. So, if you're looking for a decadent dessert that is sure to impress, then this is the cake for you!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 cup coconut milk
  • 1/2 cup coconut flakes
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • For the chocolate ganache:
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch bundt pan with butter and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder. In a separate bowl, combine the coconut milk, coconut flakes, sugar, melted butter, eggs and vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix until the batter is just combined. Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.

Once the cake is done baking, set aside to cool for 10 minutes before turning it out onto a cooling rack to cool completely.

To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from the heat and stir in the chocolate chips until they are completely melted and the mixture is smooth. Pour the ganache over the cooled cake and let it set before serving.

Equipment

  • Medium bowl
  • Whisk
  • 9-inch bundt pan
  • Cake tester
  • Cooling rack
  • Small saucepan

Notes

If you don't have a bundt pan, you can use a 9-inch round cake pan. The baking time may vary slightly, so be sure to check the cake at the 25 minute mark and adjust the baking time if needed. You can also use a hand mixer to mix the batter together.

Nutrition

Serving size: 1 slice (1/12 of cake)

  • Calories: 257
  • Fat: 10.1g
  • Carbohydrates: 37.2g
  • Protein: 3.2g

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