The coconut and chocolate bundt cake is an oven-baked dessert with an irresistible taste. I created this recipe by mixing eggs, sugar, oil, and flour, also adding coconut yogurt; then I added chocolate pieces and baked it. Once baked and cooled, I garnished the bundt cake with hazelnut spread and grated coconut.
For more recipes, check out the collection Bundt Cakes – Breakfast Recipes
- Difficulty: Easy
- Cost: Budget-friendly
- 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 oil
- 1 packet baking powder
- 1 1/2 cups all-purpose flour
- 3/4 oz milk chocolate
- to taste hazelnut spread
- to taste grated coconut
Tools
- Bundt pan
Steps
To make the coconut and chocolate bundt cake, using an electric mixer, beat the sugar with the sunflower oil and yogurt until you get a fluffy mixture.
Add the eggs, one at a time until fully absorbed, continuing to beat until the ingredients are completely combined.
In another bowl, sift the flour with the baking powder. Add a tablespoon of flour at a time to the egg mixture until fully absorbed, continuing to beat to perfectly combine the ingredients.
Butter and flour the mold with the hole (I used a mold with a diameter of 6.7 inches and a height of 3.9 inches) and pour the mixture into it. Sprinkle the chocolate pieces on the surface.
Bake in the preheated (I used a fan oven) at 347°F for 40-45 minutes, do the toothpick test.
Once baked, remove from the oven and let it cool completely. Then turn it over onto a plate and remove it from the mold.
Spread the hazelnut spread and grated coconut on the surface. Enjoy!
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