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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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 COCONUT AND SUGAR: Add the dried coconut and sugar to the flour mixture and stir until combined.
- 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 finish cooling 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.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Bake