This Double Chocolate Coconut Cream Filled Bundt Cake is a moist and rich chocolatey bundt filled with a delicious coconut cream. It's all made from scratch using ingredients to support Fair Trade.
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Ingredients
Coconut Cream Filling
2tablespoonscornstarch
¼cupsugar
1cupmilkdivided
1egg yolk
1 ½teaspoonspure vanilla extract
⅔cupsweetened coconut flakes
Double Chocolate Bundt Cake
1 ⅔cupall-purpose flour
1cupsugar
½cupLake Champlain Unsweetened Cocoa
1teaspoonbaking soda
½teaspoonkosher salt
1cupbuttermilk
½cupmelted Spectrum Organic Virgin Coconut Oil
2teaspoonspure vanilla extract
1 12-ouncepackage Guittard Akoma Extra Semisweet Chocolate Chipsdivided
Garnish
Remaining Guittard Akoma Extra Semisweet Chocolate Chipsmelted
¼cupsweetened coconut flakestoasted
2tablespoonstoasted sliced almondstoasted
5Nutiva O'Coconut Classic Treats
Instructions
Coconut Cream Filling
In a small bowl, combine 1/4 cup milk and the egg yolk.
In a small saucepan over medium heat, whisk the cornstarch, sugar and 3/4 cup of the milk. Stir constantly until mixture boils and becomes thick. Stir for 30 seconds more and remove from heat.
Whisk a small amount of the heated mixture into the egg yolk.
Slowly pour the entire yolk mixture into the saucepan while whisking.
Add the vanilla and coconut and mix completely.
Cool to room temperature while preparing cake and occasionally stir.
Toast Coconut Flakes and Almonds
Preheat oven to 350 degrees F.
Place the coconut flakes and almond slices on a rimmed baking sheet.
Bake for 5 - 10 minutes or until golden, tossing about halfway through.
Watch carefully as they'll be golden one minute and will be burnt the next.
Double Chocolate Bundt Cake
Lower the oven temperature to 325 degrees F.
Prepare a bundt pan by greasing and flouring it. (I use the Baker's Joy spray.)
In a mixing bowl, whisk together the flour, sugar, Lake Champlain Unsweetened Cocoa, baking soda, and salt.
In a medium bowl, mix together the buttermilk, Spectrum Organic Virgin Coconut Oil and vanilla.
Slowly add the wet ingredients to the mixing bowl and beat until well combined. Mix in 1 cup of Guittard Akoma Extra Semisweet Chocolate Chips.
Cake Assembly
Pour half of the batter into the bottom of the prepared pan and with the back of a spoon, create a well in the center of the batter all around the pan. Be careful not to go too deep or to the outside of the pan.
Distribute spoonfuls of Coconut Cream Filling into the well as evenly as possible.
Cover with remaining chocolate cake batter and smooth with an offset spatula.
Bake for 55 - 60 minutes or until a cake tester inserted into the middle comes out clean.
Place onto a wire-rimmed baking rack to cool for 5 minutes before turning out onto a serving plate.
Garnish
In a microwaveable bowl, melt the remaining Guittard Akoma Extra Semisweet Chocolate Chips in a microwave for 30 seconds. Stir and repeat. Stir and if necessary, heat for an additional 15 seconds, being careful not to overcook as once the chocolate begins to stiffen, there is no way to return it to the pourable stage.
Pour the melted chocolate into a sandwich bag. Seal and cut off a small corner. Drizzle over the top of the cake.
Place the 5 Nutiva O'Coconut Classic Treats around the top of the cake.
Sprinkle with the toasted coconut and almonds.
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