The coconut and chocolate bundt cake is an irresistible baked dessert. I created this recipe by making a mixture of eggs, sugar, oil, and flour, also adding some coconut yogurt; then I added some chocolate pieces and baked it in the oven. Once cooked and cooled, I garnished the cake with hazelnut spread and grated coconut.
For more recipes, check out the collections:
Bundt Cake – Breakfast Recipes
Coconut and Chocolate Desserts
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
Ingredients
- 3 eggs
- 2/3 cup sugar
- 1/2 cup coconut yogurt
- 1/2 cup sunflower seed oil
- 1 packet baking powder
- 1 1/2 cup all-purpose flour
- 1 oz milk chocolate
- to taste hazelnut spread
- to taste grated coconut
Tools
- Bundt Cake Pan
Steps
To make the coconut and chocolate bundt cake, use electric beaters to mix the sugar with the sunflower seed oil and yogurt until you get a frothy mixture.
Add the eggs, one at a time, mixing until each is fully absorbed, continuing to beat until the ingredients are completely combined.
In another bowl, sift the flour with the baking powder. Add the flour one tablespoon at a time to the egg mixture, mixing until each is fully absorbed, continuing to beat to perfectly combine the ingredients.
Butter and flour the cake pan with a hole (I used a mold 7 inches in diameter and 4 inches high) and pour the mixture. Scatter the chocolate pieces on the surface.
Bake in a preheated oven (I used a fan oven) at 347°F for 40-45 minutes, and test with a toothpick.
Once baked, remove from the oven and let it cool completely. Then flip it onto a plate and remove it from the mold.
Spread the hazelnut spread over the surface and sprinkle with grated coconut. Enjoy!
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