Chocolate Coconut Bundt Cake
Indulge in the rich, tropical decadence of this Chocolate Coconut Bundt Cake—a dessert that's as visually stunning as it is delicious. This moist, tender cake combines the deep flavor of cocoa with the creamy sweetness of coconut milk and shredded coconut, creating an irresistibly luscious crumb. Baked to perfection in a bundt pan for an elegant presentation, it’s finished with a silky semisweet chocolate glaze that’s pure decadence in every bite. Perfect for special occasions or as an everyday treat, this cake is a showstopper that's easy to make yet impressively flavorful. Serve it dusted with powdered sugar for an extra touch of elegance or enjoy it on its own—either way, it’s guaranteed to satisfy your chocolate and coconut cravings!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup full-fat coconut milk
- 1 cup shredded sweetened coconut
- 1 cup semisweet chocolate chips
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 10-inch bundt pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, stirring until just combined. Do not overmix.
Fold in the shredded coconut until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Drizzle the chocolate glaze over the cooled bundt cake. Allow the glaze to set for about 10 minutes before serving.
Optional: Dust the cake with a light sprinkle of powdered sugar for garnish.
Slice and serve the cake. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 41.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
