Steps for Coconut Bundt Cake

• Prepare all the ingredients on the worktop so that you have them all at hand. I recommend placing the chocolate chips in a small bowl in the freezer after weighing them and leaving them there until it’s time to add them to the cake. Preheat the oven to 350°F and break the eggs into a bowl, add the sugar, and whip them with an electric mixer until light and fluffy.

  

• Add the milk and sunflower oil and mix. Sift the flour with the baking powder and add it gradually to the mixture, continuing to stir, finally also add the coconut flour.

• At this point, take the chocolate chips out of the freezer, add a tablespoon of flour, mix well, and then remove the excess flour using a sieve. This way, the chocolate chips won’t sink to the bottom of the cake.

• Add the floured chocolate chips to the mixture, keeping aside a tablespoon. Now stir with a spatula.

• Pour the batter into a greased and floured pan, and sprinkle the remaining chips on top.

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• Bake and let your cake cook for about 35 minutes. At the end of the cooking time, do the toothpick test. Let it cool well before removing the cake from the pan. Once placed on the plate, dust it with powdered sugar, now the Coconut and Chocolate Chip Bundt Cake is ready to be enjoyed!

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