Chocolate Coconut Bundt Cake {No Mixer Needed!}

If you’re a fan of that classic dark chocolate and coconut combination, you’re going to LOVE this rich and decadent chocolate coconut bundt cake. It’s tastes like a Mounds candy bar. And it’s easy to make without a mixer and with just 10 ingredients. Plus, I’ve included my tips on easily getting your bundt cake out of the pan!

Chocolate Coconut Bundt Cake

This chocolate coconut bundt cake is over-the-top delicious! And it’s giving off major Halloweens-past vibes with its Mounds candy bar flavors. But it’s also great for Valentine’s Day. Or anytime you’re craving that addictive chocolate coconut flavor combo!

And if you’ve been around here a while, you know how much I love coconut — especially in cakes! Just check out some of my other mouthwatering favorites:

• Coconut Cake with Cream Cheese Frosting
• The Yummiest Lemon Coconut Cake Recipe
• Coconut Tres Leches Cake with Rum Whipped Cream
• Coconut Hibiscus Cake with Edible Flowers
• Norwegian Vanilla & Coconut Sweet Buns {Skoleboller}

Chocolate Coconut Cake Ingredients:

This beauty is super simple to make. Here’s what you’ll need:

• ALL-PURPOSE FLOUR
• UNSWEETENED DUTCH-PROCESSED COCOA POWDER: This recipe uses Dutch-processed cocoa powder, not natural cocoa powder, which is more acidic. I used Guittard Rouge Cocoa Powder.
• SHREDDED UNSWEETENED COCONUT
• SUGAR
• EGGS
• UNSWEETENED CANNED COCONUT MILK: Don’t use coconut water or cream.
• UNSALTED BUTTER
• SALT
• DARK CHOCOLATE CHIPS: These are for the ganache drizzle. I used the Enjoy Life brand for this recipe.
• UNREFINED COCONUT OIL: This is added to the chocolate chips when melting them and helps give your chocolate that glossy look.

Step-By-Step Instructions:

Here’s how to make this scrumptious cake!

• PREP: Preheat the oven to 350 degrees F. Prep the pan using a spray baking oil. I use this coconut oil baking spray. Make sure to coat every nook and cranny of the bundt pan including the center tube. Set aside until ready to use.
• MELT THE BUTTER: Melt the butter in the microwave or a saucepan over medium heat. Set aside to cool before using.
• SHIFT TOGETHER FLOUR, COCOA POWDER, SALT & BAKING POWDER: Sift the flour, cocoa powder, salt, and baking powder together into a large bowl.
• ADD THE SUGAR AND COCONUT: Add the sugar and coconut to the flour mixture and stir to combine.
• MIX EGGS AND COCONUT MILK: In a medium bowl, whisk together the eggs and coconut milk.
• COMBINE WET AND DRY INGREDIENTS: Slowly add the egg and coconut milk mixture to the dry ingredients and stir until combined. Then add the cooled, melted butter and mix until fully combined.
• BAKE: Add the batter to the prepared bundt pan and bake until thoroughly cooked, about 40-50 minutes. When done, the cake will begin to pull back from the edges of the pan and will bounce back when lightly pressed. You can also test by inserting a skewer. If it comes out clean, it’s done.
• COOL: Let the cake cool in its pan on top of a wire cooling rack for 10 minutes before inverting. Let the cake cool on the wire rack before adding the chocolate ganache.
• MAKE THE GANACHE: When ready, place the chocolate chips and coconut oil in a medium-sized, heat-safe bowl. Place the bowl into your microwave and melt in 30-second increments until melted (it helps to stir the mixture after each heating session). Whisk until smooth, and then pour over the cake. If you prefer, you can also melt the chocolate chips in a double boiler.
• GARNISH & SERVE: You can serve this cake as is or top it with extra coconut. For the topping, I used sweetened coconut.

SHOP THE POST:

Get Your Cake Out of the Bundt Pan Every Time:

It’s so frustrating when you can’t get your cake out of the pan! I know from personal experience — I’ve had some epic fails when baking bundt cakes. But these strategies help ensure your cake comes out perfectly every time.

• PICK A GOOD PAN: Pick a light-colored, aluminum non-stick pan in good condition (not scratched or worn). Aluminum conducts heat well. And a light-colored pan will help prevent overcooking/burning that sometimes happens with a darker pan. I always use non-stick Nordic bundt pans. My favorites include this one (used for this recipe) and this one.
• PREP YOUR PAN: The key to getting your cake out of the pan is to make sure to prep it well! I use a spray baking oil to coat every single nook and cranny of a non-stick bundt pan. If the pan is intricate, I also use a pastry brush to ensure the oil covers every bit of the pan surface. I don’t use butter — but if butter works for you, go for it! And I also don’t flour my pan. I hate the way the flour leaves a film on the surface of the cake. But again, if flouring your pan works for you, do it!
• LET IT COOL: When the cake is done baking, let it cool in the pan on a wire cooling rack for 10 minutes before trying to invert it. You can also give it a few taps to help loosen it before sliding off the pan.

Love This Recipe? Try These Too!

Easy Leftover Cranberry Sauce Coffee Cake
The Best-Ever Salted Caramel Pudding
The Best Chocolate Cake Recipe {So Easy Too!}

Chocolate Coconut Bundt Cake

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5 from 1 review

• Author: Laura | Growing Up Cali
• Total Time: 0 hours
• Yield: 8–10 servings 1x

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Description

This rich and decadent chocolate coconut bundt cake tastes like a Mounds candy bar. And it’s easy to make without a mixer and 10 ingredients.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, melted and cooled
• 2 cups dried unsweetened coconut
• 1/2 cups sugar
• 4 eggs, at room temperature
• 1 1/3 cups canned coconut milk
• 2 cups dark chocolate chips
• 2 tablespoons unrefined coconut oil
• Optional garnish: sweetened coconut

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Instructions

1. PREP: Preheat the oven to 350 degrees F. Prep the pan using a spray baking oil. I use a coconut oil baking spray. Make sure to coat every nook and cranny of the bundt pan, including the center tube. Set aside until ready to use.
2. MELT THE BUTTER: Melt the butter in the microwave or a saucepan over medium heat. Set aside to cool before using.
3. SHIFT TOGETHER FLOUR, COCOA POWDER, SALT & BAKING POWDER: Sift the flour, cocoa powder, salt, and baking powder together into a large bowl.
4. ADD THE COCONUT AND SUGAR: Add the dried coconut and sugar to the flour mixture and stir until combined.
5. MIX EGGS AND COCONUT MILK: In a medium bowl, whisk together the eggs and coconut milk.
6. COMBINE WET AND DRY INGREDIENTS: Slowly add the egg and coconut milk mixture to the dry ingredients and stir until combined. Then add the cooled, melted butter and mix until fully combined.
7. BAKE: Add the batter to the prepared bundt pan and bake until thoroughly cooked, about 40-50 minutes. When done, the cake will begin to pull back from the edges of the pan and will bounce back when lightly pressed. You can also test by inserting a skewer. If it comes out clean, it’s done.
8. COOL: Let the cake cool in its pan on top of a wire cooling rack for 10 minutes before inverting. Let the cake finish cooling on the wire rack before adding the chocolate ganache.
9. MAKE THE GANACHE: When ready, place the chocolate chips and coconut oil in a medium-sized,  heat-safe bowl. Place the bowl into your microwave and melt in 30-second increments until melted (it helps to stir the mixture after each heating session). Whisk until smooth, and then pour over the cake. If you prefer, you can also melt the chocolate chips in a double boiler.
10. GARNISH & SERVE: You can serve this cake as is or top it with extra coconut. For the topping, I used sweetened coconut.

• Prep Time: 20 minutes
• Cook Time: 40-50 minutes
• Category: Dessert
• Method: Bake