Preheat oven to 350F (177C) and place a rack in the center of the oven.
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.*
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.
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.
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.
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.
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
*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.