The COCONUT AND CHOCOLATE BUNDT CAKE is a soft and indulgent dessert, perfect for irresistible breakfasts or afternoon snacks. The base is a moist, tender batter thanks to the addition of yogurt, enriched with desiccated coconut that gives it an exotic and aromatic note.
The combination of coconut with dark chocolate chips creates a balanced flavor contrast: the sweetness and lightness of the coconut pair perfectly with the intensity of the chocolate.
This bundt cake is ideal enjoyed on its own or accompanied by tea or coffee. Its soft, almost sponge-like texture makes it irresistible with every bite, while the chocolate slightly melts during baking, creating little pockets of creamy sweetness.
A final dusting of powdered sugar completes its look and adds a touch of elegance.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 315.23 (Kcal)
- Carbohydrates 42.53 (g) of which sugars 26.50 (g)
- Proteins 6.44 (g)
- Fat 14.64 (g) of which saturated 2.58 (g)of which unsaturated 8.07 (g)
- Fibers 0.52 (g)
- Sodium 73.32 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium, at room temperature)
- 1 cup granulated sugar
- 1 pinch salt
- 2/3 cup Greek yogurt (coconut)
- 6 tbsp sunflower oil
- 1 2/3 cup all-purpose flour (00)
- 1/3 cup desiccated coconut
- 1 packet baking powder
- 3 oz dark chocolate chips
- to taste powdered sugar
FOR THE COCONUT AND CHOCOLATE BUNDT CAKE YOU’LL NEED
- 1 Bundt pan 10.25 in
- 1 Bowl
- Electric beaters
- 1 Sieve
- 1 Small bowl
- 1 Spatula
PREPARATION: COCONUT AND CHOCOLATE BUNDT CAKE
Preparing the COCONUT AND CHOCOLATE BUNDT CAKE is very easy and quick.
In a large bowl place the eggs at room temperature, the sugar and a pinch of salt. Beat everything with electric beaters for 10 minutes, until you obtain a pale and frothy mixture.
Add the sunflower oil and incorporate it well.
Add the coconut Greek yogurt and mix it in. Then add the sifted flour with the baking powder and the desiccated coconut.
Work the batter until smooth and homogeneous.
Finally add the dark chocolate chips, lightly dusted with flour so they distribute evenly throughout the cake, and fold them in with a spatula.
Butter and flour a 9.5–10.25 in pan and pour in the batter.
Bake your coconut and chocolate bundt cake in a preheated static oven at 356°F and bake for 35–40 minutes. After 35 minutes perform the usual toothpick test to check doneness.
Once baked, remove from the oven and let it cool completely. Then unmold and serve dusted with powdered sugar or, for the indulgent, with a drizzle of melted chocolate or Nutella.
STORAGE
Room temperature: If the room temperature is not too warm (below 68°F), the bundt cake can be stored for 2–3 days in an airtight container, or under a cake dome, away from heat sources and humidity.
Refrigerator: If it’s warmer or you want to prolong freshness, place it in the refrigerator in an airtight container. This way the bundt cake stays soft for 4–5 days, although it may become slightly denser. Before serving, you can bring it back to room temperature or warm it slightly to soften the texture.
Freezer: To store longer, you can freeze it. Wrap individual slices in plastic wrap and then place them in a freezer bag. The bundt cake keeps for about 1–2 months this way. To enjoy, thaw slices at room temperature or warm them for a few minutes in a low-temperature oven.
