Chocolate Coconut Bundt Cake | #BundtaMonth

Chocolate Coconut Bundt Cake by Cravings of a Lunatic

There is nothing I like better than a tropical theme. Well unless you count actually being in the tropics.

Since I’m stuck waiting out old man winter here in the cold Canuck climate I was thrilled when they announced the theme this month. I figure if you can’t be in the tropics, then pretending to be is a close second.

While I’d much rather be eating this cake in Hawaii being served Blue Hawaiians by a gorgeous pool boy, who if I’m lucky looks a lot like Timothy Olyphant, I’ll have to settle for eating this cake while watching Justified. And drooling.

Over the cake.

Yah, that’s it.

Sure it is!

Okay so first I had grand plans to do something wickedly cool with the inside of this cake. Then I got wickedly sick. So my plans got put on hold.

But it’s cool. I made this work.

If working means a bundt cake I got overzealous using the ganache on, then threw way too much coconut on it, then realized it looks like a giant coconut glazed donut.



Bring on the giant donut.

Wait till later this week when you see what I did with the bundt top. It’s kind of like a muffin top. But bigger. And of the food variety. Not the lady stuffed too much of herself her in pants that don’t fit variety.

Moving on…

Enjoy the giant coconut glazed donut,


Chocolate Coconut Bundt Cake!

Chocolate Coconut Bundt Cake from Cravings of a Lunatic

Chocolate Coconut Bundt Cake | #BundtaMonth
Prep time
Cook time
Total time
Fabulous chocolate and coconut bundt cake that's quite simple to make. Topped with chocolate ganache and coconut.
Serves: 1 large Bundt Cake
For the Cake:
  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup whole milk
  • ½ cup vanilla yogurt
  • 1 cup unsalted butter
  • 1½ cups sugar
  • 4 large eggs
  • ½ teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • ½ cup coconut
For the Ganache:
  • 1 cup heavy cream
  • 10 ounces semi sweet chocolate
For the Garnish:
  • ¼ to ½ cup coconut
For the Cake:
  1. Preheat your oven to 325 degrees F.
  2. Spray your Bundt pan generously with non stick spray.
  3. In a large bowl whisk flour, cocoa, baking soda, and saltl.
  4. In a small bowl mix the milk and vanilla together.
  5. Now cream your butter and sugar in a stand mixer until it's light and fluffy. Beat in your eggs, 1 at a time, mixing well after each addtion. Add your extracts, mix again.
  6. Now reduce your mixer to low speed and add the flour mixture, alternate that with milk mixture, ending with flour. Fold in your coconut and mix till combined.
  7. Spoon your batter into the pan.Slide cake into preheated oven.
  8. Bake for about 55 to 60 minutes.
  9. Allow to cool. Then invert the pan onto a plate.
For the Glaze:
  1. In a medium saucepan heat cream until hot but not quite boiling, do this over a medium low heat.
  2. Remove pan from the burner.
  3. Add the chocolate and whisk until smooth.
  4. Allow to cool just a bit.
  5. Pour over cake.
For the Garnish:
  1. Sprinkle coconut over top.
  2. Serve with a big old chocolate coconut smile!
Recipe slighted adapted from Martha Stewart

Chocolate Coconut Bundt Cake, Cravings of a Lunatic


Our #Bundtamonth Crew whipped up some amazing cakes for you: 

Bananas Foster Bundt by Anita from Hungry Couple

Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP

Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen

Coconut and Rum Tea Cake by Anuradha from Baker Street

Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess

Coconut Bundt Cake by Holly from A Baker’s House

Coconut Lime Bundt Cake by Kate from Food Babbles

Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks

Hummingbird Bundt Cake by Jennie from The Messy Baker Blog

Lime Glazed Bundt Cake by Carrie from Poet In The Pantry

Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom

Pina Colada Bundt Cake by Renee from Magnolia Days

Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love

Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen

Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life

White Chocolate Guava Cake by Kim from Ninja Baking

Here’s how you can be a part of Bundt-a-Month:

– Simple rule: Use any tropical fruit – and bake us a Bundt for March

– Post it before March 31, 2013.

– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)

– Add your entry to the Linky tool below

– Link back to Lora and Anuradha’s announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Click here to find  BundtaMonth on Facebook!

Click here to find BundtaMonth on Pinterest!


Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Toodles and smoochies! xx

Get More Updates!

Sign up to get exclusive updates & tips!


  1. says

    Kim! Love this! and I think we all would love a gorgeous pool boy who looks like Timothy Olyphant. . or better yet, I’ll take Bradley Cooper. . ok, now I can’t even think about bundt cakes. Love this bundt!

  2. says

    Oh Kim! I can always count on your for a chuckle. Giant coconut donut cracked me up. It looks like a big coconut covered chocolate bundt cake to me. And I can’t wait to see what you did with the top.

  3. says

    I love that it looks like a giant donut but I am sorry to hear you have been sick. It seems I am fructose intolerant. Do you know anything about that or have been tested for it? It’s scary for bakers like us.

    • Kim Bee says

      First of all thank you.

      I have heard of it. I would likely be quite thrown for a loop with that one. I know it’s in so many things. Have you found a way to substitute yet? I would imagine it’s tricky.

      I’ve been tested for every thing under the sun. We run them and the answer is always the same. I do know for me the days I cook completely from scratch and avoid processed foods I feel better. And whole wheat is a huge no-no for me. As is alcohol. Pork I avoid but do give in on occasion. And I avoid dark greens like spinach and kale, things like that tend to feel like they’re killing me as they go through my system. So if you notice the lack of dark green salads that would be why, lol. I can do broccoli, but never raw. Raw veggies rub more. It’s sad that I know that. Lol.

      • says

        You are a very complex girl! With fructose intolerance, it’s a matter of reducing the fructose intake because it’s virtually impossible to eliminate it completely. You would die of malnutrition because it is in fruit and vegetables. It is in wheat, all whole grains, sugars including honey and many other foods. When I ate kale for the first time a few weeks back, I was quite sick and that triggered my interest in fructose because I discovered it is full of it. Cooking reduces the fructose in many vegetables whereas fresh is worse. Maybe check that they have tested you for it because many doctors don’t know about it and the internet has a lot of conflicting info about it. I think it is a relatively new discovery.

        • Kim Bee says

          I really am. I have had mine so long I’ve learned how to find a balance 90% of the time. But man the other 10% is killer painful. I actually have to do in for a knee injury so I’m going to ask her about it. I would think it was tested when we did the mast cell disorder stuff but never hurts to make sure. I could do without veggies but I love fruit. Which is interesting cuz during the vacation of doom I was eating a ton of fruit. Thanks for the heads up. I’m intrigued to learn more.

          Are you feeling any better at all?

          • says

            I feel great when I can limit the fructose but it is a hard learning curve because of the accumulative effect of fructose during the day. I can eat a particular thing in the morning but not in the afternoon because of this. I always wondered why I was worse in the afternoon. I love fruit but always dreaded a fruit salad as dessert when at someone’s place. It would spell disaster but I never understood why. A lot of things are finally making sense.

  4. says

    You have been busy, Kim Bee! I am a huge coconut fan…and could do major damage to this beautiful Bundt. That last photo is marvelous!!!

  5. says

    LOL It is like a giant chocolate donut! But, a healthy one. After all it does have vanilla yogurt listed as an ingredient =) As always, Kim, your baked goodie looks scrumptious.

  6. Lora @cakeduchess says

    oh, it is like a giant chocolate donut and I think I would happily take a dozen;)You always crack me up, Kim Bee. Gorgeous cake. Thank you for being a part of our #BundtaMonth , crazy about bundt group:)xx

  7. says

    SO sorry to hear you’ve been sick! Happy you were feeling well enough to bake with us this month. And this cake is gorgeous! I don’t think there’s ever too much ganache or too much coconut and this cake is no exception. I want to grab a fork and dive right in. Chocolate and coconut together is right up my alley!

  8. says

    I love cakes that end up looking like donuts! They’re the best because you know they’re loaded with delicious glaze and fabulous add-ons. This bundt looks incredible. I wish I were somewhere tropical enjoying a giant slice or two.

Leave a Reply

Your email address will not be published.