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.
Meh.
Whatever.
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,
er,
Chocolate Coconut Bundt Cake!
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup vanilla yogurt
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 4 large eggs
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut
- 1 cup heavy cream
- 10 ounces semi sweet chocolate
- 1/4 to 1/2 cup coconut
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Preheat your oven to 325 degrees F.
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Spray your Bundt pan generously with non stick spray.
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In a large bowl whisk flour, cocoa, baking soda, and saltl.
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In a small bowl mix the milk and vanilla together.
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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.
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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.
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Spoon your batter into the pan.Slide cake into preheated oven.
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Bake for about 55 to 60 minutes.
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Allow to cool. Then invert the pan onto a plate.
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In a medium saucepan heat cream until hot but not quite boiling, do this over a medium low heat.
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Remove pan from the burner.
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Add the chocolate and whisk until smooth.
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Allow to cool just a bit.
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Pour over cake.
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Sprinkle coconut over top.
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Serve with a big old chocolate coconut smile!
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.
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Toodles and smoochies! xx
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Angie @ Big Bear's Wife says
ooo it came out perfectly!! I love the cake stand too!!
Kayle (The Cooking Actress) says
Love the coconut and chocolate! This bundt looks rich and deeeelicious-and like a big donut hahahaa
Alice @ Hip Foodie Mom 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!
Maureen | Orgasmic Chef says
That looks so moist and delicious. chocolate and coconut – how could you go wrong? I like a lot of coconut on my cake so it’s perfect. 🙂
Abbe@This is How I Cook says
Nothing like a bundt!
Jennie @themessybakerblog says
There is nothing wrong with a giant donut. In my world, that’s a dream come true. This cake looks amazing.
CCU says
A giant donut is heaven my friend jjust like your cake 😀
Cheers
CCU
Renee 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.
Suzanne Perazzini 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.
Suzanne Perazzini 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?
Suzanne Perazzini 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.
Tara says
Lovely pictures and wonderful looking cake. Love the combo of chocolate and coconut!!
Liz 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!!!
Paula @ Vintage Kitchen says
You´re right, bring on the giant donut! A chocolate coconut lover´s dream. We should pack this cake to eat on the way to Hawaii…
Carla says
Hey there’s nothing wrong with a giant glazed donut! Pass a slice, please.
The Ninja Baker 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.
john@kitchenriffs says
It does look a little like a doughnut! But I love coconut – and doughnuts! – so that’s OK by me. Really nice recipe, and it does look great – thanks for this.
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
Colette @ JFF! says
Guess what’s for breakfast?!
Kirsten/Comfortably Domestic says
Absolutely perfect, Kim Bee! I could definitely eat a big ol’ chocolate coconut doughnut.
Kate | Food Babbles 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!
Laura says
This post cracked me up. And oh yeah, Raylan Givens is welcome at poolside any day also. Gorgeous donut, I mean cake! 😉
Emily @ Life on Food says
I live for chocolate and coconut. This looks Fan-Freaking-Tastic!
Nancy @ gottagetbaked 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.