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Chocolate Bundt Cake with Coconut Heart

17/11/2023

The Chocolate Bundt Cake with Coconut Heart is a scrumptious dessert that combines the rich taste of cocoa with the exotic sweetness of coconut. Here is the recipe:

Ingredients

  • 200 g of all-purpose flour
  • 50 g of unsweetened cocoa powder
  • 250 g of granulated sugar
  • 100 ml of vegetable oil
  • 100 ml of milk
  • 3 eggs
  • 1 packet of baking powder
  • 1 pinch of salt

For the coconut heart:

  • 100 g of coconut flour
  • 50 g of powdered sugar
  • 1 egg white
  • 2 tablespoons of milk

Preparation

  1. Start by preparing the coconut heart, by mixing the coconut flour with the powdered sugar. Add the egg white and tablespoons of milk, then knead until you get a homogeneous mixture.
  2. Shape the coconut dough into a sort of sausage and wrap it in clear film. Put it in the freezer for about 30 minutes.
  3. For the chocolate bundt cake, sift the flour with the cocoa, baking powder, and salt into a large bowl.
  4. In another bowl, beat the eggs with the sugar until foamy, then add the oil and continue mixing.
  5. Incorporate the dry ingredients into the egg mixture, alternating with the milk, until you have a smooth, lump-free batter.
  6. Pour half of the batter into a bundt cake pan that has been previously buttered and floured or lined with parchment paper.
  7. Take out the coconut heart from the freezer, remove the film and lay it in the center of the pan, on top of the first layer of batter.
  8. Cover the coconut heart with the remaining cocoa batter, leveling the surface with a spatula.
  9. Bake in a preheated oven at 180 °C (356 °F) for about 40 minutes or until a toothpick inserted into the cake comes out clean.
  10. Let the bundt cake cool in its mold for 10 minutes, then turn it out and let it cool completely on a wire rack.

Curiosity

This bundt cake is perfect for an energetic breakfast or a snack, perhaps accompanied by a cup of tea or a glass of milk. The insertion of the coconut heart gives the dessert a delightful surprise when slicing a piece, making it even more appealing.

If you wish to pair a wine with this dessert, I would recommend a Passito di Pantelleria, whose sweetness and exotic intensity pair very well with the flavors of cocoa and coconut.

Chocolate Bundt Cake with Coconut Heart