Tastes the same, Mardel 
Yummy-looking recipes.
Mary J KeeblerBok Choy Soup 16 days ago
I love to cook different things.
MaggieMexican Coleslaw 19 days ago
Send recipes please
Thank you, Lucille)
Blossom LadySpinach Gratin 1 month ago
Dear Diane,I apologize for the delay in the answer...
Thank you :)
Blossom LadyBeef Stew 1 month ago
Dear Soulmate 
Me too :) Comfort food is the best for these cold ...
Dear Debbie,You are welcome! Text me, when you do ...

Chocolate Coconut Bundt Cake

Blossom Lady
Apr 22, 2022 07:24 AM
Chocolate Coconut Bundt Cake

This is a lovely one-bowl cake that I adapted from a very old cookbook I was about to give away. It's super easy to make, tender, and both flavors come through without them overpowering each other. The glaze has coconut cream and is phenomenal on its own. Not too sweet, with enough coconut and chocolate flavors, this is a great cake for an afternoon tea or snack if you like the chocolate coconut flavor combo. We love to make it for Easter.

Did I mention it's a one-bowl recipe? Simply dump the ingredients in a bowl and beat for a few minutes. You're welcome. Just sweet enough: it's not a very sweet cake. You can up the sweetness by using some milk chocolate in the frosting, half of each type of chocolate.

One bowl easy: it has oil (instead of butter) and it's simply a matter of beating the ingredients together in a large mixing bowl for a few minutes.

Freezes well: you can make it ahead and freeze it (unfrosted and well wrapped) until ready to serve.


For the cake:

  • 4 oz semisweet chocolate, melted (see Notes below)
  • 2 cups (260g) all-purpose or cake flour (not self-rising)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups (300g) packed brown sugar (I use dark but light also works)
  • ¾ cups buttermilk, at room temperature
  • ½ cup coconut milk, at room temperature
  • ½ cup vegetable oil, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 eggs, room temperature
  • 1 cup (60g) unsweetened shredded coconut

For the ganache:

  • 1 cup coconut cream (regular, full fat)
  • 8 oz semisweet chocolate, chopped
  • ¼ cup brown sugar
  • 1 tablespoon runny honey or corn syrup
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Add to bookmarks
Assign tags
No comments