Coconut milk bundt cake with chocolate chips, for a delicious and irresistible breakfast. Soft, without butter in the dough, in this cake I also used whole cane sugar for an even more rustic and homemade effect. If you want to completely omit the butter, use only pure dark chocolate instead of the chips I used. I thought of this recipe because I had a small box of coconut milk at home for a few weeks. Honestly, I thought it could only be used for savory recipes, but it is also excellent for sweet preparations. At the bottom of the recipe, I answer one of the most common questions you ask me about this type of recipe while below I leave you some of my favorite bundt cake recipes.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 9.5-inch pan
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 eggs (medium)
5/6 cups whole cane sugar
2 1/2 cups all-purpose flour
2 tablespoons coconut flour
3/4 cup coconut milk
1/3 cup sunflower oil
1 tablespoon white chocolate chips
1 tablespoon dark chocolate chips
2 tablespoons sugar sprinkles
1 packet baking powder

Tools

1 Bowl
1 Electric whisk
1 Pan
1 Spatula
1 Sieve

Steps

To make the Coconut Milk Bundt Cake with Chocolate Chips, in a large bowl, work the eggs with the sugar using electric beaters for at least 2 minutes.
Add the all-purpose flour, coconut flour, and baking powder, sifting them with a sieve.
Mix first with the beaters off and then turn them on to blend the ingredients well, working them for 3-4 minutes. Add the chocolate chips and mix with a spatula.
Pour the batter into a lightly greased and floured 9.5-inch bundt pan. Level it and garnish the surface with sugar sprinkles.
Bake in the middle of a preheated fan oven at 356°F for 36 minutes. Test with a toothpick to check doneness. If it comes out dry after being inserted, you can remove the pan from the oven. Let the bundt cake cool well before unmolding.