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Chocolate and coconut bundt cake

This yummy chocolate and coconut bundt cake is perfect for afternoon tea or garden parties. If you use plant-based butter and cream, then it will be suitable for people with dairy allergy or sensitivity. I made a thin ganache and sprinkled a little coconut on top before it set. If you prefer a thicker glaze, use double cream and more chocolate. Then you could scatter some coconut on top, or cover the cake completely in desiccated coconut, which will make it look very fancy and celebratory!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 12 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g butter or plant based margarine
  • 4 medium eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 cup coconut milk
  • 2 ½ cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda bicarb
  • 1 cup desiccated coconut
  • ½ cup cocoa powder
  • For the glaze:
  • ½ cup single cream or plant based alternative
  • 50 g dark chocolate melted
  • 1 tsp vanilla extract
  • Desiccated coconut

Method
 

  1. Preheat the oven to 170C.
  2. In a large bowl mix the butter and sugar until light and fluffy.
  3. Add the coconut milk and vanilla, then combine well.
  4. Add the eggs, one at a time, making sure that each has blended properly before adding the next.
  5. In an other bowl, mix the flour, baking powder, baking soda and cocoa powder.
  6. Add the desiccated coconut and mix well.
  7. Fold the flour mixture into the butter mixture in batches, mixing each batch until just blended.
  8. Lightly a spray bundt pan with oil then pour the batter into it.
  9. Tap the pan on the counter a few times to release any trapped bubbles.
  10. Bake in the middle of the oven for about 45-60 minutes. After 45 minutes test the cake by inserting a skewer in the thickest part of it - if it comes out clean, it’s done. If it has batter on it, bake for a nother5 minutes and test again.
  11. Rest the cake in the pan for 10 minutes (on a cooling rack).
  12. When it’s cooled down, carefully release the cake from the pan - you might need a knife or spatula to help you along the rim and the centre.
  13. Flip the cake over onto the cooling rack with the right-side facing upwards. Rest for a few seconds, then slowly remove the pan from the cake.
  14. Let the cake cool completely.
  15. Meanwhile make the ganache:
  16. Add the chocolate, cream and vanilla extract to a small, heat-proof glass bowl set over a small saucepan of simmering water. Don’t let the water touch the bowl.
  17. Stir constantly until you get a smooth cream.
  18. Let the ganache cool a bit, then spoon over the top of the cake, letting it drip down the sides.
  19. Scatter some desiccated or shredded coconut on top.
  20. When the ganache has set, it’s ready so serve.