Get ready to indulge in the most decadent and irresistible dessert that will make your taste buds dance with joy! This Chocolate Coconut Bundt Cake is not just a recipe—it's a culinary masterpiece that combines the rich, deep flavors of chocolate with the tropical sweetness of coconut. Imagine cutting into a moist, tender cake that looks like a work of art, with its perfectly sculpted bundt shape and tantalizing aroma that fills your entire kitchen. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe is about to become your new go-to showstopper that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a large mixing bowl, combine granulated sugar and brown sugar. Add unsweetened coconut milk, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-blended.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in the shredded coconut, distributing it evenly throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. Gently tap the pan if the cake doesn't release immediately.
- Allow the cake to cool completely before serving or adding any optional glaze or frosting.
Tips
- • For the most tender cake, make sure all your ingredients are at room temperature before mixing. • When greasing the bundt pan, use a pastry brush to get into all the intricate curves and prevent sticking. • Don't overmix the batter—mix just until the ingredients are combined to keep the cake light and fluffy. • Use a high-quality unsweetened cocoa powder for the most intense chocolate flavor. • To check if the cake is done, insert a toothpick into the center—it should come out with just a few moist crumbs. • Let the cake cool completely before removing from the pan to maintain its structural integrity. • For an extra touch of decadence, consider adding a chocolate or coconut glaze after cooling. • Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 36g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 18mg
