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Chocolate Coconut Bundt Cake

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2 eggs
1/2 cup granulated sugar
2 tablespoons all purpose flour
1 teaspoon vanilla
1-1/2 cups shredded coconut
1 cup semisweet chocolate chips
2 cups all purpose flour
1-1/4 cups granulated sugar
1/2 cup brown sugar
2/3 cup cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla
3 eggs
3/4 cup whole milk
1/2 cup softened butter
1/2 cup sour cream
1/4 cup butter
3 cups powdered sugar
3 tablespoons cocoa powder
3 to 4 tablespoons light cream
1 teaspoon vanilla

Chocolate Coconut Bundt Cake

This beautiful and delicious Chocolate Coconut Bundt Cake is a showstopper that is easy to make.

  • Serves 12
  • Easy

About This Recipe

Chocolate Coconut Bundt Cake is a showstopper. This marvelous and easy to make cake is made in a bundt pan. The tender and soft chocolate cake has a tunnel of sweet and chewy coconut running throughout. It’s perfect for any celebration. It’s my husband’s favorite cake and he requests it for his birthday every year.

The recipe is long with lots of ingredients, but it goes together quickly. Just take your time, be sure to double check what you have added to the cake as you work, and you will be rewarded with a delicious dessert that everyone will love.

The cake is made with cocoa powder, which gives the crumb a velvety texture. Finely divided solids (cocoa powder) help interfere with the flour’s gluten production so the cake is very soft. Yet it’s sturdy enough to stand up to the delicious filling.

I like to frost the cake with a cocoa based glaze, but you can certainly serve it unfrosted. Enjoy every bite and enjoy the praise!

How to make the best Chocolate Coconut Bundt Cake

  • As always, be sure to measure the flour correctly. Adding too much flour will ruin any cookie or cake or quick bread you are making. Get into the habit of always spooning the flour into the measuring cup instead of dipping the cup into the flour, and your efforts will pay off.
  • The toothpick test for doneness is a bit tricky with this cake. Make sure that you aren’t poking the toothpick into the coconut filling. You can also touch your finger lightly to the cake to see if it bounces back, and observe that the cake is pulling away slightly from the pan edges.
  • Cool the cake for 10 minutes to let the structure set up so the cake will easily unmold from the pan. And let it cool completely before you glaze it.




Preheat the oven to 350°F. Spray a 12-inch bundt pan with nonstick baking spray containing flour and set aside.


Separate the two eggs. Reserve one of the egg yolks for the cake, and discard the other yolk or save it for another recipe.


In a small bowl, beat the egg whites until foamy. Gradually beat in 1/2 cup granulated sugar until stiff peaks form. Fold in the 2 tablespoons flour, 1 teaspoon vanilla, coconut, and chocolate chips; set aside.


In a large bowl, combine 2 cups flour, 1-1/4 cups granulated sugar, brown sugar, 2/3 cup cocoa powder, 1/2 teaspoon kosher salt, baking soda, 2 teaspoons vanilla, 3 eggs, the reserved egg yolk, 3/4 cup milk, 1/2 cup softened butter, and sour cream.


Using the same beaters you used to beat the egg whites (you don't have to clean them first), beat the flour mixture on low speed until combined, then beat on high speed for three minutes.


Spoon one-third of the cake batter into the prepared pan. Drop half of the coconut filling by teaspoons in the center of the batter. Make sure that you keep the filling away from the sides of the pan or it will stick. Cover the filling with one-third of the remaining cake batter and top with the rest of the coconut filling. Cover with the remaining batter and spread evenly.


Bake the cake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean and the cake is set. Cool on a wire rack in the pan for 10 minutes. Then loosen the edges, shake the pan gently and invert onto a serving plate. Cool completely.


For the chocolate glaze, in a medium saucepan melt 1/4 cup butter. Add the powdered sugar, 3 tablespoons cocoa powder, 3 tablespoons milk, and 1 teaspoon vanilla. Beat well with a wire whisk to combine. You may need to add more milk or more powdered sugar to get a thick drizzling consistency.


When the cake is cool, spoon the glaze over the cake, letting it run down the sides. Store the cake covered at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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