The two-tone coconut bundt cake is a soft and delicious dessert with an intense coconut and chocolate flavor, a fantastic combination that will make your morning special. The recipe is simple, it comes together in a few minutes because you don’t have to whip anything, just two bowls, a whisk, and you’re done.
Yesterday afternoon, I found a pack of coconut flour in the pantry to finish and I thought of preparing one of my favorite cakes, the 5-minute cake. I’ve made many over the years; they’re easy, quick, and beginner-proof, so why not create a new version? Dried and dehydrated fruit goes perfectly with chocolate, so if you have some to use up, you can prepare my 5-minute walnut and chocolate cake or the similar version with hazelnuts.
If you still have chocolate from Easter eggs, you can break it into pieces and put it on top or chop it into small pieces and mix it into the batter to make it even more delicious!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 367.11 (Kcal)
- Carbohydrates 44.84 (g) of which sugars 22.52 (g)
- Proteins 6.68 (g)
- Fat 20.05 (g) of which saturated 2.88 (g)of which unsaturated 8.46 (g)
- Fibers 1.48 (g)
- Sodium 22.12 (mg)
Indicative values for a portion of 100 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
- 1 3/4 cups all-purpose flour
- 1 1/4 cups coconut flour
- 2/3 cup milk
- 3/4 cup sugar
- 1/3 cup peanut oil (or any other oil of your choice or 6 tbsp of butter)
- 2 large eggs
- 1 packet baking powder
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Bundt cake pan 9.5 inches
Procedure
In one bowl, sift the flour with the baking powder, add the coconut flour, and set aside.
In the other bowl, pour the sugar, add the eggs, and mix well with a whisk, then add the milk, oil, and vanilla, and incorporate.
Pour the liquid ingredients, little by little, into the bowl with the dry ingredients, mixing with the whisk to achieve a smooth and homogeneous batter.
Divide the batter into two bowls and add the sifted cocoa to one, mix very well, then add 2 tbsp of milk to achieve the same consistency as the light batter.
Grease and flour a 9.5-inch bundt cake pan.
Pour a third of the light batter into the pan, then a third of the cocoa batter, repeat the process two more times without weighing anything, just eyeball it, the characteristic of this cake is to be imprecise. Bake the marble cake in a preheated static oven at 350°F for about 30 minutes.
Perform the toothpick test to check for doneness, if necessary, extend it by 5 minutes; be careful not to overbake it, or it will become dry.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.
The two-tone coconut bundt cake is ready, remove it from the oven, wait 10 minutes, and turn it onto a plate, then let it cool completely. If you like, dust it with powdered sugar and serve.
Tips
The two-tone coconut bundt cake can be stored at room temperature for 3/4 days in a glass dome.
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