Chocolate Coconut Bundt Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups regular flour (250g)
02 -
2 cups white sugar (400g)
03 -
3/4 cup plain cocoa powder (60g)
04 -
1 1/2 teaspoons baking soda (9g)
05 -
1 teaspoon salt (6g)
06 -
1 cup lukewarm water (240g)
07 -
1 teaspoon instant coffee granules (2g, optional)
08 -
1/2 cup buttermilk at room temp (120g)
09 -
1/2 cup room temp sour cream (128g)
10 -
1 cup melted and cooled unsalted butter (226g)
11 -
2 teaspoons vanilla flavor (8g)
12 -
2 large room temp eggs (112g)
13 -
1/2 cup tiny chocolate bits (90g, optional)
→ Coconut-Pecan Topping
14 -
1/2 cup canned milk (125g)
15 -
2 large yolks from eggs (36g)
16 -
2/3 cup brown sugar pressed down (133g)
17 -
1/4 cup plain butter (56g)
18 -
1/2 teaspoon salt (3g)
19 -
1 cup sugary coconut shreds (100g)
20 -
1 cup pecans chopped up (110g)
21 -
1 teaspoon vanilla drops (4g)
→ Chocolate Glaze
22 -
1/2 cup chips of chocolate (90g)
23 -
1/3 cup thick cream (80g)
# Instructions:
01 -
Heat oven to 350°F. Oil up a 10-inch Bundt pan. Mix all dry stuff together. Stir coffee into warm water.
02 -
Put buttermilk, sour cream, cooled melted butter and vanilla into coffee water. Then add your eggs.
03 -
Dump wet stuff into dry stuff and stir till smooth. Add chocolate bits if you want them. Pour it all in the pan.
04 -
Cook for 45-55 minutes until a stick comes out with just a few bits. Let it sit 15 minutes in the pan before taking it out.
05 -
Mix milk, yolks, sugar, butter and salt and cook till thick. Add coconut, pecans and vanilla and fold together.
06 -
Pour warm cream on chocolate pieces, wait a bit, then mix till smooth. Spread coconut mix on cake and drizzle chocolate over it.
# Notes:
01 -
Works fine in bread pans or tiny Bundts too
02 -
Keeps in freezer up to 1 month
03 -
Always keep stirring topping so eggs don't clump