pin it
I still remember the first time I tasted this Chocolate Coconut Bundt Cake. I was at a friend's dinner party, and when she brought out this stunning cake with its glossy chocolate exterior and surprisingly light coconut interior, I was instantly intrigued. One bite and I was completely hooked! The contrast between the rich chocolate ganache and the tender coconut cake was absolutely perfect. I immediately asked for the recipe, and it's been a staple in my baking repertoire ever since. What I love most is how the chocolate coating seals in the moisture, keeping the cake wonderfully fresh even days after baking. The slight chewiness from the shredded coconut adds such a pleasant texture, while the dark chocolate provides that decadent finish that makes it feel truly special.
Why I love this recipe
I absolutely adore this Chocolate Coconut Bundt Cake for so many reasons. First, it's the perfect balance of flavors – the tropical sweetness of coconut paired with rich, slightly bitter chocolate creates a combination that's simply irresistible. I love how impressive it looks with minimal effort; the bundt pan does all the decorative work for you, and the drizzled ganache adds that professional touch. It's also incredibly versatile – perfect for birthdays, holidays, or just because it's Wednesday and you deserve cake! The texture is what really sets it apart though – the cake stays incredibly moist thanks to the coconut milk, while the exterior has that slight firmness from the chocolate coating. I appreciate that it can be made ahead of time and actually improves after sitting for a day, allowing the flavors to meld together. Every time I serve this cake, people ask for the recipe, which is always the best compliment a baker can receive.
What You Need From Your Kitchen
- Shredded coconut: Provides the distinctive tropical flavor and texture
- Coconut milk: Creates moisture and enhances the coconut flavor
- Semi-sweet chocolate chips: Forms the rich exterior coating
- Heavy cream: Combines with chocolate for the smooth ganache
- Unsalted butter: Creates a tender crumb and rich flavor
- Corn syrup: Gives the ganache its glossy finish
Let's Make These Together
- Prepare the bundt pan
- Start by thoroughly greasing and flouring your bundt pan. Be meticulous about this step, ensuring you get into all the nooks and crannies, as it's crucial for a clean release later. Preheat your oven to 350°F to ensure it's ready when your batter is complete.
- Create the batter
- Cream together the butter and sugar until light and fluffy, then add eggs one at a time. Whisk your dry ingredients in a separate bowl, incorporating the shredded coconut. Alternate adding the dry ingredients and coconut milk to your butter mixture, beginning and ending with the dry ingredients. This method ensures a smooth, well-incorporated batter.
- Bake to perfection
- Pour the batter into your prepared pan, smoothing the top to ensure even distribution. Bake for 40-45 minutes, checking with a toothpick to confirm it's done. Allow it to cool in the pan for 15 minutes before carefully inverting onto a cooling rack. Patience is key—the cake must cool completely before glazing.
- Make the ganache
- Place your chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit undisturbed for about a minute to allow the heat to soften the chocolate, then stir gently until smooth. Add the corn syrup and mix well to create that beautiful glossy finish.
- Glaze your creation
- Position your cooled cake on a wire rack over a baking sheet to catch drips. Pour the ganache over the top, allowing it to naturally flow down the sides. Use a spoon to create decorative drizzle patterns across the top. Let the ganache set before serving, which usually takes about 30 minutes at room temperature.
pin it
Switch Things Up
I first made this chocolate coconut bundt cake for my sister's birthday last year, and it was such a hit that it's become my go-to impressive dessert. I wasn't always confident with bundt cakes, but I've learned that properly greasing and flouring the pan is crucial for that perfect release. Sometimes I add a tablespoon of instant espresso powder to the chocolate ganache to enhance the chocolate flavor. During the holidays, I'll sprinkle some toasted coconut flakes on top for extra texture and a festive look. The cake always turns out incredibly moist with that perfect balance of chocolate and coconut.
Perfect Pairings
This Chocolate Coconut Bundt Cake pairs beautifully with a variety of accompaniments. Serve with a scoop of vanilla ice cream for a classic combination, or try coconut ice cream to enhance the tropical flavors. A dollop of freshly whipped cream provides a light contrast to the rich chocolate coating. For beverages, it's wonderful alongside a cup of strong coffee, hot chocolate, or a glass of cold milk. For an adult treat, pair with a dessert wine like port or a coconut rum cocktail for an indulgent experience.
pin it
Frequently Asked Questions
- → Can I substitute regular milk for coconut milk?
Yes, you can substitute regular milk, but the coconut flavor will be less pronounced. For the best flavor while using regular milk, consider adding 1-2 teaspoons of coconut extract to compensate.
- → How do I prevent my bundt cake from sticking to the pan?
Thoroughly grease and flour the pan, getting into all crevices. A baking spray with flour works well. After baking, let the cake cool in the pan for exactly 15 minutes before turning out—too short and it may break, too long and it might stick.
- → Can this cake be frozen?
Yes, this cake freezes well. For best results, freeze the cake before adding the ganache. Wrap it tightly in plastic wrap and then aluminum foil. Thaw completely at room temperature before glazing.
- → Why did my ganache turn out too thick?
The ratio of chocolate to cream might be too high, or the chocolate might have been overheated. If your ganache is too thick, gently warm it and add a tablespoon of warm cream at a time until you reach the desired consistency.
- → Can I make this cake ahead of time for a party?
Absolutely! This cake actually improves with flavor after a day. You can make it 1-2 days ahead and store it in an airtight container at room temperature. Add the ganache the day before or the day of serving for the freshest appearance.
- → What can I use instead of corn syrup in the ganache?
Honey or glucose syrup can be used as substitutes for corn syrup. These alternatives will still provide the glossy finish, though the flavor may vary slightly. Golden syrup is another good option.
Conclusion
This Chocolate Coconut Bundt Cake is the perfect dessert for any occasion. The contrast between the coconut-infused cake and the rich chocolate ganache creates a delightful flavor combination that will impress your guests. The beautiful presentation with the drizzled chocolate makes it stunning enough for special celebrations, yet it's simple enough to enjoy as a weekend treat. Store any leftovers in an airtight container at room temperature for up to 3 days.