Coconut and dark chocolate bundt cake, a soft and delicious dessert. It is a rich batter cake made without butter, replaced by sunflower oil, with the addition of coconut flour that gives it an unmistakable taste. The presence of coconut yogurt, besides enriching the flavor, makes the bundt cake soft and moist to the right point. The final touch is the chocolate glaze that we will pour over the bundt cake once it is baked and already cold. At this point, we will just have to wait for the glaze to dry to serve our fantastic bundt cake with coconut flour and yogurt, glazed with chocolate.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Bain-marie, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Coconut and Chocolate Bundt Cake
- 1 1/3 cups cake flour
- 1/3 cup desiccated coconut (grated coconut)
- 1/2 cup sugar
- 2/3 cup yogurt (coconut flavored)
- 1/3 cup sunflower oil
- 2 eggs (medium)
- 2 3/4 tsp baking powder (1/2 packet)
- 1 pinch salt
- 2 oz dark chocolate (75-78%)
- 1 tbsp vegetable oil
- to taste desiccated coconut
- to taste butter
- to taste flour
Recommended Tools
- Electric Whisks
- Bundt Pan 7.9 inch
- Spatula
Preparation of COCONUT AND CHOCOLATE BUNDT CAKE
Place the eggs, sugar, and a pinch of salt in a bowl; whisk until you get a light and frothy mixture.
Add the coconut yogurt, sunflower oil, and continue to beat for a few moments.
Add the desiccated coconut and mix, then add the flour and baking powder by sifting them. Work with the whisks until you get a homogeneous mixture.
Pour the mixture into a 7.9-inch diameter bundt pan greased and floured.
Bake in a preheated static oven at 356°F or a convection oven at 320°F for about 45 minutes (if unsure of the cooking degree, perform the toothpick test). Leave the cake in the turned-off oven with the door ajar for another 5 minutes.
Take out of the oven, let the bundt cake cool slightly, then remove it from the pan and let it cool completely by placing it on a wire rack.
Place the chopped chocolate and 1 tablespoon of vegetable oil in a saucepan; melt in a bain-marie, stirring continuously. When the chocolate is completely melted, remove from heat and let it cool for 2-3 minutes, stirring often. The chocolate should still be fluid but not too liquid.
Place a plate under the wire rack.
Pour the chocolate over the cake by moving the saucepan in a circular motion. Immediately decorate with a handful of desiccated coconut.
Wait for the chocolate to be completely cold and solidified before serving.
WATCH THE VIDEO of the Coconut Bundt Cake glazed with dark chocolate:
Notes
You can replace the cake flour with 110 g of all-purpose flour and 50 g of cornstarch.
The recipe for the coconut and chocolate bundt cake is included in the recipe collections of:
Recipes for bundt cakes
Desserts for breakfast
Cakes to serve with tea
