This fabulous Chocolate Coconut Bundt Cake is made with chocolate and coconut. Dessert should always include chocolate and coconut. Indulge your sweet tooth with this simple recipe!
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.
Enjoy the giant coconut glazed donut,
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
Preheat your oven to 325 degrees F.
Spray your Bundt pan generously with non stick spray.
In a large bowl whisk flour, cocoa, baking soda, and saltl.
In a small bowl mix the milk and vanilla together.
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.
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.
Spoon your batter into the pan.Slide cake into preheated oven.
Bake for about 55 to 60 minutes.
Allow to cool. Then invert the pan onto a plate.
In a medium saucepan heat cream until hot but not quite boiling, do this over a medium low heat.
Remove pan from the burner.
Add the chocolate and whisk until smooth.
Allow to cool just a bit.
Pour over cake.
Sprinkle coconut over top.
Serve with a big old chocolate coconut smile!
Recipe slighted adapted from Martha Stewart
Our #Bundtamonth Crew whipped up some amazing cakes for you:
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.
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Toodles and smoochies! xx