Decadent Chocolate Coconut Bundt Cake
Indulge in the ultimate dessert experience with this Decadent Chocolate Coconut Bundt Cake. Inspired by a classic recipe from the treasured cookbook 'Over 300 Delicious Ways to Use Your Bundt Pans,' this rich and moist chocolate cake is accented with a delightful coconut filling that brings a tropical twist to every slice. Perfect for special occasions or a sweet treat after dinner, this cake is sure to impress family and friends alike. The contrasting textures of the velvety chocolate cake and crunchy coconut create a mouthwatering harmony that will leave everyone craving more.
12
Servings
N/A
Calories
16
Ingredients
Ingredients
Flour
2 cups (sifted)
Sugar
1 3/4 cups
Unsweetened cocoa
1/2 cup
Salt
1 teaspoon
Baking soda
1 teaspoon
Vanilla extract
2 teaspoons
Cold water
3/4 cup
Sour cream
1/2 cup
Eggs
3
Egg yolk
1 (reserve 1 white for filling)
Shortening
1/2 cup
Egg white
1
Sugar (for filling)
1/4 cup
Grated coconut
1 cup
Flour (for filling)
1 tablespoon
Vanilla extract (for filling)
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C) and grease and flour a 12-cup Bundt pan.
2
For the coconut filling: In a small bowl, beat the egg white with a mixer on medium speed until soft peaks form. Gradually add 1/4 cup of sugar while continuing to beat until stiff peaks form. Gently fold in the grated coconut, 1 tablespoon of flour, and 1 teaspoon of vanilla extract until fully combined. Set aside.
3
For the cake batter: In a large mixing bowl, combine the sifted flour, sugar, cocoa powder, salt, baking soda, and vanilla extract. Mix on low speed until the dry ingredients are well combined. Then add the cold water, sour cream, eggs, egg yolk, and shortening. Beat on medium speed for 3 minutes until the batter is smooth and creamy.
4
Pour half of the chocolate batter into the prepared Bundt pan. Drop teaspoonfuls of the coconut filling randomly over the batter, making sure to leave spaces for the remaining batter. Pour the remaining chocolate batter over the coconut filling, smoothing the top as needed.
5
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
6
Once baked, allow the cake to cool in the pan for 10-15 minutes before inverting onto a serving plate or cooling rack. Let it cool completely before glazing.
7
For added decadence, top with a vanilla or chocolate glaze before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Coconut Bundt Cake?
It is a rich and moist chocolate cake featuring a delightful coconut filling that creates a tropical twist and a harmony of textures.
How many servings does this recipe yield?
This recipe makes 12 servings.
What size Bundt pan is required?
You will need a 12-cup Bundt pan for this recipe.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How do I prepare the Bundt pan?
You should grease and flour the 12-cup Bundt pan before adding the batter.
What ingredients are needed for the coconut filling?
The filling consists of one egg white, 1/4 cup sugar, 1 cup grated coconut, 1 tablespoon flour, and 1 teaspoon vanilla extract.
How do I prepare the egg white for the filling?
Beat the egg white on medium speed until soft peaks form, then gradually add sugar until stiff peaks form.
How is the coconut filling incorporated into the cake?
Drop teaspoonfuls of the coconut filling randomly over the first half of the chocolate batter in the pan.
What are the dry ingredients for the chocolate batter?
The dry ingredients include 2 cups sifted flour, 1 3/4 cups sugar, 1/2 cup unsweetened cocoa, 1 teaspoon salt, and 1 teaspoon baking soda.
What wet ingredients are added to the batter?
The wet ingredients include 3/4 cup cold water, 1/2 cup sour cream, 3 eggs, 1 egg yolk, and 1/2 cup shortening.
How long should the cake batter be beaten?
After combining the ingredients, beat the batter on medium speed for 3 minutes until smooth and creamy.
How do I layer the batter and filling?
Pour half the chocolate batter into the pan, add the coconut filling in spoonfuls, and then cover with the remaining chocolate batter.
How long does the cake need to bake?
The cake should bake for 55 to 65 minutes.
How can I tell if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a serving plate.
Should the cake be completely cool before glazing?
Yes, allow the cake to cool completely before adding any glaze.
What kind of glaze is recommended?
A vanilla or chocolate glaze is recommended for added decadence.
Does this recipe use butter or shortening?
This specific recipe uses 1/2 cup of shortening for the chocolate batter.
What is the role of sour cream in this recipe?
Sour cream adds moisture and a slight tang to the chocolate cake base.
How many eggs total are used in the entire recipe?
The recipe uses 3 whole eggs, 1 egg yolk for the batter, and 1 egg white for the filling.
Can I use sweetened coconut?
The recipe calls for grated coconut; while unsweetened is traditional for this type of filling, you can use what you prefer.
What is the inspiration for this cake?
It is inspired by the cookbook 'Over 300 Delicious Ways to Use Your Bundt Pans'.
Does the recipe require sifted flour?
Yes, the recipe specifies 2 cups of sifted flour for the batter.
Is the coconut filling mixed into the batter?
No, the coconut filling is dropped into the middle as a separate layer.
What type of cocoa is used?
The recipe calls for 1/2 cup of unsweetened cocoa powder.
Can this cake be served for special occasions?
Yes, its indulgent nature and attractive Bundt shape make it perfect for special events.
Does the cake batter contain vanilla?
Yes, the batter contains 2 teaspoons of vanilla extract, and the filling contains an additional 1 teaspoon.
Is cold or warm water used in the batter?
The recipe specifically calls for 3/4 cup of cold water.
What is the texture of the finished cake?
The cake has a velvety chocolate texture contrasted with a crunchy coconut filling.
Is baking soda or baking powder used?
This recipe uses 1 teaspoon of baking soda as the leavening agent.