Chocolate Coconut Bundt Cake

Chocolate Coconut Cake

Bust out your bundt pans people, we’re making our very best Chocolate Coconut Cake!! And before we get too far down the path in making this gem, let me diffuse any divisiveness between Almond Joy and Mounds lovers. First, I’m coming out as a Mounds lover. It was always my preferred Halloween candy growing up. But I’m also having an intense love affair with almond extract at this moment. It’s so good. So instead of biting into crunchy almonds in this cake (I hate that idea…really, I do), we reach for almond extract to give us the Almond Joy vibes. It’s a marrying of all of my favorite flavors, really. 

 

And if you’ve been hanging out here awhile, you know I have a lot of favorite flavors. But THESE, are true queens.

 

I tested this cake NINE TIMES. You read that right. I wanted to know what extra egg yolks vs sour cream would do. I wanted to pit full-fat coconut milk against sour cream (the star of moist cakes). In the end, I realized that a combo of sour cream + full-fat coconut milk supplied all of the moisture that I wanted, with the coconut milk reinforcing the overall coconut flavor of the cake.

 

Needless to say, I’ve eaten a ridicules amount of chocolate coconut cake these past few weeks.

 

Oh, and Happy Valentine’s Day to you!!! How has it taken me five paragraphs to mention Valentine’s Day when it’s the entire occasion for which this beauty was created? To Valentine’s Day haters I say this: what’s wrong with a day celebrating love? You don’t have to buy a Hallmark card…but making someone you care about a sweet treat is what life and family and friends are all about. 

 

OK. Let’s make Chocolate Coconut Cake. Spread some love. Lift people up. Cake helps this. It really does…

 

Before We Get Started

  • BUNDT PANS, HOW I LOVE THEE. I can’t recommend Nordic Ware pans enough. Not a sponsored post ;), but I’m extremely loyal for how they evenly conduct heat and consistently reveal a beautiful cake. Plus their designs are gorgeous. For testing this cake, I used this pan  (isn’t this so pretty?!), this one and this one. This latter bundt pan is the one I tested in the most. It has a 10-15 cup capacity — use something of this size so that it easily holds the cake batter. The other two bundt pans I tested have a 10-ish cup capacity and one had a touch of overflow. If you use one in this range, place a baking sheet underneath your cake pan while it bakes to catch any spillage.
  • PREP YOUR PAN. Prepping your bundt is a CRUCIAL step in getting a beautiful bundt cake. I have used melted butter, oil and cooking spray and I’m here to tell you that good ol’ cooking spray is the winner both in results and ease of use. When spraying the pan, do quick, even strokes over the interior of the pan. Make sure the spray doesn’t pool anywhere. Then, sift unsweetened cocoa powder over the top (it will take about 2 tablespoons). You must sift so you don’t get any clumps in there. Rotate the pan in your hands to move the powder all over the pan so that the baking surface is covered in a light dusting of the cocoa powder. Dump out any excess. Now your pan is ready to bake (see picture below, it should look like that). In the words of Ina, how easy was that??
  • CHOCOLATE. I used this unsweetened Dutch processed cocoa powder. However, this recipe includes both baking powder and baking soda, so it will work well with any unsweetened cocoa powder that you choose. I like Duch-processed cocoa for it’s intense chocolate flavor and color. Also, you should really sift your cocoa powder. It often has clumps in it and sifting ensures you get a smooth crumb in your cake.
  • COCONUT. We layer in the coconut here. First, we use canned, full-fat coconut milk in the batter. It often separates so prior to opening shake it. If you open it and it’s still separated (solid coconut fat from the liquid), than you’ll need to blitz it in your blender until smooth. Second, we add shredded sweetened coconut to the cake batter. I use sweetened because it’s so moist and the extra sweetness didn’t negatively impact the final cake. Lastly, we sprinkle more over the top. I love it when a dessert gives your taste buds visual clues.
  • ALMOND VIBES. I didn’t want to bite into crunchy nuts with this cake. I wanted it to be light, airy, rich and decadent. No crunch welcome. So to get that Almond Joy vibe, I add some almond extract to the cake and the ganache. If you’re feeling especially Almond-Joy-ish, you could even toss some sliced almonds over the top of the cake with the shredded coconut. If you want to go the Mounds route, simply omit the almond extract from the cake and the ganache.
  • BUNDT REVEAL. The last crucial step to a beautiful bundt is to follow the below steps in getting your bundt from the oven to the table. First, as soon as it’s out of the oven set it on a cooling rack and set a timer for 10 minutes. After 10 minutes, gently use a knife or thin spatula around the edges and inner tube of the bundt to help release it from the sides. Next, grab your cooling rack, invert it, set it on top of the bundt pan and flip the pan and rack over. Your cake should release perfectly. If it resists coming out, let it sit right side up for several more minutes and then try again. One last pitch for Nordic Ware, they are non-stick coated which makes releasing the cake even easier (you still need to do the bundt prep even with a nonstick pan). 

 

Let’s get our Chocolate Coconut Cake on, shall we?

 

Chocolate Coconut Bundt Cake

Chocolate Coconut Bundt Cake

Chocolate Coconut Bundt Cake

Chocolate Coconut Bundt Cake

Chocolate Coconut Cake

Makes 1 Bundt Cake

INGREDIENTS

For the Cake

  • 16 tablespoons (226 g/8 oz/2 sticks) unsalted butter, room temperature, cut into 16 pieces
  • 2 cups (384 g) granulated sugar
  • ½ cup (118 ml) full-fat coconut milk, shaken (see note above)
  • 2/3 cup (160 g) sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons real vanilla extract
  • 1 teaspoon almond extract
  • 2 cups (272 g) all-purpose flour
  • 1 cup (84 g) unsweetened dark Dutch-process cocoa powder, sifted (see note above)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 ½ cups (127 g) of sweetened coconut shredded, break up any large clumps
  • ½ cup (118 ml) hot, fresh-brewed espresso or strong coffee

For the Chocolate-Almond Ganache

  • 1 generous cup (200 g/7 oz) dark chocolate, finely chopped 
  • 1 cup (200 ml/ 7 oz) heavy whipping cream
  • ½ teaspoon almond extract

To Garnish

  • More sweetened coconut flakes and/or toasted almond slices

DIRECTIONS

  1. Preheat oven to 350F (177C) and place a rack in the center of the oven.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and mix on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, stream in the coconut milk. Scrape the sides and bottom of the bowl to make sure everything is well blended. Add in the sour cream and mix for 1 minute more until light, fluffy and fabulous. With the mixer on low, add in the eggs, one at a time, making sure that each is well blended before adding in the next. Add in the vanilla and almond extracts and run the machine for 30 seconds more. Take the bowl out of the mixer.*
  3. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add in the shredded coconut and whisk to blend completely. Fold the flour mixture into the butter mixture in three batches, mixing each until almost (but not quite) blended. Finally, pour in the hot espresso and stir. Scrape the sides and bottom of the bowl to make sure everything is well blended. Stir the batter enough that everything is combined but being cautious not to mix too much as we don’t want a tough cake. Set aside.
  4. To prep your 10-15 cup bundt pan spray evenly and lightly with cooking or baking spray. Sift unsweetened cocoa powder over the top and then rotate the pan to coat it evenly. Discard any excess powder. See notes above in the Before We Get Started section for more details. Pour the batter into the bundt pan. Tap the pan on the counter several times to settle the cake batter and release any trapped bubbles. Use a spatula to smooth and even out the top of the cake batter. Bake in the center of the oven for about 45 minutes. Use a toothpick or cake tester to test for doneness. Some moisture and crumbs are fine, but if it’s coated in cake batter, bake it for several minutes more. Another way to test for doneness: press the center part of the cake gently and it should spring back when your finger lifts.
  5. Let the cake sit for 10 minutes on a cooling rack. After 10 minutes, gently run a knife or thin spatula along the rim of the pan, as well as the center tube, to release the cake from the pan. Invert the cooling rack over the top of the pan and then flip the whole thing over, so that the cake gently falls onto the cooling rack, right-side up. Let it sit for 1 minute and then slowly lift the pan off of the cake. Let the cake cool completely before coating in ganache. Line a baking sheet with parchment paper and set the cooled cake, still on the rack, on top of the parchment paper.
  6. To make the ganache, add the chocolate, cream and almond extract to a medium heat-safe bowl set over a medium saucepan of simmering water. Do not let the water boil or touch the bowl. Stir frequently until almost smooth. Take off of the heat and continue stirring for about thirty seconds or until completely smooth. Pour the ganache evenly over the top of the cake, it will be thick. Pick up the baking sheet and tap it several times on the counter to smooth out the chocolate and encourage it to drip down the sides. Sprinkle with any leftover coconut and serve. Always store your beautiful bundt in an air tight container, at room temperature.
  7. Thank you so much for making this Chocolate Coconut Cake! Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous bundts. Happy baking!! xo

*As with all of my recipes, you don’t have to use an electric stand mixer, it just makes things easier. Feel free to use a bowl, spatula and your well-sculpted arms to get the job done.

5.0 from 2 reviews
Chocolate Coconut Bundt Cake
Author: 
Recipe type: Cake
Cuisine: Dessert
Serves: 1 Cake
 
Make your very best bundt cake with a rich, moist chocolate bundt base, the essence of almond extract and finely shredded coconut. To finish we drizzle with a chocolate-almond ganache and more coconut. This cake is all kinds of Almond Joy vibes!! xo
Ingredients
  • For the Cake
  • 16 tablespoons (226 g/8 oz/2 sticks) unsalted butter, room temperature, cut into 16 pieces
  • 2 cups (384 g) granulated sugar
  • ½ cup (118 ml) full-fat coconut milk, shaken (see note above)
  • ⅔ cup (160 g) sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons real vanilla extract
  • 1 teaspoon almond extract
  • 2 cups (272 g) all-purpose flour
  • 1 cup (84 g) unsweetened dark Dutch-process cocoa powder, sifted (see note above)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 ½ cups (127 g) of sweetened coconut shredded, break up any large clumps
  • ½ cup (118 ml) hot, fresh-brewed espresso or strong coffee
  • For the Chocolate-Almond Ganache
  • 1 generous cup (200 g/7 oz) dark chocolate, finely chopped
  • 1 cup (200 ml/ 7 oz) heavy whipping cream
  • ½ teaspoon almond extract
  • To Garnish
  • More sweetened coconut flakes and/or toasted almond slices
Instructions
  1. Preheat oven to 350F (177C) and place a rack in the center of the oven.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and mix on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, stream in the coconut milk. Scrape the sides and bottom of the bowl to make sure everything is well blended. Add in the sour cream and mix for 1 minute more until light, fluffy and fabulous. With the mixer on low, add in the eggs, one at a time, making sure that each is well blended before adding in the next. Add in the vanilla and almond extracts and run the machine for 30 seconds more. Take the bowl out of the mixer.*
  3. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add in the shredded coconut and whisk to blend completely. Fold the flour mixture into the butter mixture in three batches, mixing each until almost (but not quite) blended. Finally, pour in the hot espresso and stir. Scrape the sides and bottom of the bowl to make sure everything is well blended. Stir the batter enough that everything is combined but being cautious not to mix too much as we don't want a tough cake. Set aside.
  4. To prep your 10-15 cup bundt pan spray evenly and lightly with cooking or baking spray. Sift unsweetened cocoa powder over the top and then rotate the pan to coat it evenly. Discard any excess powder. See notes above in the Before We Get Started section for more details. Pour the batter into the bundt pan. Tap the pan on the counter several times to settle the cake batter and release any trapped bubbles. Use a spatula to smooth and even out the top of the cake batter. Bake in the center of the oven for about 45 minutes. Use a toothpick or cake tester to test for doneness. Some moisture and crumbs are fine, but if it's coated in cake batter, bake it for several minutes more. Another way to test for doneness: press the center part of the cake gently and it should spring back when your finger lifts.
  5. Let the cake sit for 10 minutes on a cooling rack. After 10 minutes, gently run a knife or thin spatula along the rim of the pan, as well as the center tube, to release the cake from the pan. Invert the cooling rack over the top of the pan and then flip the whole thing over, so that the cake gently falls onto the cooling rack, right-side up. Let it sit for 1 minute and then slowly lift the pan off of the cake. Let the cake cool completely before coating in ganache. Line a baking sheet with parchment paper and set the cooled cake, still on the rack, on top of the parchment paper.
  6. To make the ganache, add the chocolate, cream and almond extract to a medium, heat-safe bowl set over a medium saucepan of simmering water. Do not let the water boil or touch the bowl. Stir frequently until almost smooth. Take off of the heat and continue stirring for about thirty seconds or until completely smooth. Pour the ganache evenly over the top of the cake, it will be thick. Pick up the baking sheet and tap it several times on the counter to smooth out the chocolate and encourage it to drip down the sides. Sprinkle with any leftover coconut and serve. Always store your beautiful bundt in an air tight container, at room temperature.
  7. Thank you so much for making this Chocolate Coconut Bundt Cake! Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous bundts. Happy baking!! xo
  8. *As with all of my recipes, you don't have to use an electric stand mixer, it just makes things easier. Feel free to use a bowl, spatula and your well-sculpted arms to get the job done.

 

 

 

7 Comments

  • Hanna 2020/02/21 at 12:30 AM

    Baked today. Beautiful recipe. Both flavor and look. Thank you for sharing. It’s going to become one of my favorites.

    Reply
  • Hon 2020/02/14 at 12:39 AM

    This is exactly what I want for Valentines Day.

    Reply
    • Rebecca Firth 2020/02/14 at 12:41 AM

      Well I think you should have it then!!!! xoxo

      Reply
  • Hilary 2020/02/14 at 12:20 AM

    My son LOVES coconut so this has his name written all over it! I looks delicious and your photos are BEAUTIFUL!!! (as always) xoxo

    Reply
    • Rebecca Firth 2020/02/14 at 12:36 AM

      I want him to have some!!!! Thank you so much Hilary!!!!! xoxo

      Reply
  • Sarah beth 2020/02/13 at 10:55 PM

    I love a mounds bar! This sounds amazing

    Reply

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