Coconut bundt cake with coconut cream glaze and dark chocolate sauce

Coconut Bundt Cake with Coconut Cream Glaze and Dark Chocolate Sauce by

Whenever I’m at my mother-in-law’s house I like to pour over her massive library of cookbooks to see what fun new bakes I can find.  Of course, it’s not easy with a baby climbing all over me and a toddler tugging at me with constant requests to play, eat, complain etc.  This time I became a little obsessed with her massive Bon Appetite Desserts cookbook.  I only got about a quarter of the way through and my phone was filled with recipes I wanted to try.  This one was on the top of my list.  The glaze was recommended in the book and tasted great, but I thought it would also taste great with a lime glaze and at the end of the day, I felt that adding a rich dark chocolate sauce was urgently necessary.  Plus it reminded me of our amazing coconut crunch cake we posted almost a year ago! A fun side-note about this cake is that is has no baking soda or powder, but it rises up like a dream because it has a huge plethora of eggs.  I’m sure you’ll enjoy no matter how you dress it up.

For the cake:
3 cups cake flour
1/2 teaspoon salt
1 cup butter – room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 cup canned unsweetened coconut milk
2 cups packed sweetened flaked coconut

For the glaze:
1/4 cup coconut milk
1 1/2 cup powdered sugar
large flake coconut for garnish
For the sauce:
1 cup chopped dark chocolate (you can also use chocolate chips or semi-sweet if you want your sauce sweeter)
3/4 cup miniature marshmallows
One 5 ounce can evaporated milk

  1.  Preheat oven to 350.  Spray or butter your bundt.  If you use butter, sprinkle in and tap out flour as well.  I like to use bakers spray in my bundt that has flour in it, my cakes always come out clean.
  2. Mix the flour and salt.  Beat the butter, gradually add sugar, eggs one at a time and extracts.  Beat in the flour mixture in 4 additions alternately with the 1 cup coconut milk ending with the flour.  Fold in the two cups coconut spreading into the pan.
  3. Bake about an hour to 65 minutes, until a toothpick comes out clean.  Do not overbake.  Let cool at least 45 minutes before you glaze or your glaze will melt off and not be thick enough to really taste it.
  4. For the glaze mix 1/4 cup coconut milk with 1 1/2 cups powdered sugar – use a little more sugar if you want it thicker.  You could also replace the coconut milk with fresh lime juice and a teaspoon lime zest if you want a lime glaze.  Pour slowly over the top of your bundt.  I find it helpful to put it on a cooling rack with foil or wax paper underneath to catch the drips.
  5. For the dark chocolate sauce chop your chocolate and put it in a medium saucepan with the evaporated milk.  Turn the heat to medium and add the marshmallows stirring occasionally until mixture is uniform and smooth.  Let sit a good 10 minutes or so before pouring onto your cake.  I prefer to pour the sauce on to each piece after it’s cut instead of on top, but suit yourself.

Recipe adapted from Bon Appetit Desserts Cookbook Coconut Bundt Cake and chocolate sauce adapted from Mrs. Rowe’s Little Book of Southern Pies

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