Why You’ll Love This Recipe

Moist and Rich: The dark chocolate cake is wonderfully moist, complemented by the sweet, chewy coconut filling.
Surprise Coconut Center: The unexpected coconut tunnel in the middle adds a delicious surprise with each bite.
Elegant and Impressive: Topped with a smooth chocolate ganache, this cake is as beautiful as it is delicious.
Perfect for Any Occasion: From holidays to birthdays or afternoon tea, this cake is versatile and perfect for any event.

Ingredients

For the Coconut Filling:

1 large egg white
¼ cup granulated sugar
1 cup flaked sweetened coconut
1 tablespoon all-purpose flour
1 teaspoon coconut extract

For the Cake:

4 ounces dark baking chocolate, chopped
¾ cup unsalted butter, softened
1 cup granulated sugar
¾ cup packed brown sugar
3 large eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
4 tablespoons dark cocoa powder, divided
1 teaspoon baking soda
½ teaspoon table salt
1 ¼ cups milk

For the Topping:

1 ¼ cups semisweet chocolate chips
½ cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 325°F (163°C). Grease a 12-inch Bundt pan very thoroughly and then sprinkle it with 1 tablespoon of cocoa powder to prevent the cake from sticking. Set aside.

Step 2: Make the Coconut Filling

Beat egg white with a mixer on medium speed until soft peaks form. Gradually add sugar and continue beating on high speed until stiff peaks form.
Fold in coconut, flour, and coconut extract. Set aside.

Step 3: Prepare the Cake Batter

Melt the dark chocolate in the microwave, stirring every 30 seconds until fully melted and smooth.
In a large bowl, mix the butter, granulated sugar, and brown sugar until light and creamy.
Add the eggs one at a time and mix well. Stir in the melted chocolate and vanilla extract.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, 3 tablespoons cocoa powder, baking soda, and salt.

Step 5: Combine Wet and Dry Mixtures

Gradually add half of the dry ingredients to the wet mixture, alternating with half of the milk, mixing on low speed until combined. Add the rest of the dry ingredients and milk and mix just until combined. Be careful not to overmix to ensure the cake stays soft and fluffy.

Step 6: Layer the Cake

Spoon half of the cake batter into the prepared Bundt pan and spread evenly.
Drop rounded teaspoons of coconut filling on top of the batter, avoiding the edges of the pan. Then top with the remaining cake batter.

Step 7: Bake the Cake

Bake for 56-58 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before flipping it onto a wire rack to cool completely.

Step 8: Make the Ganache

In a microwave-safe bowl, heat semisweet chocolate chips and heavy cream for 30 seconds, then stir. Repeat until the chocolate is fully melted and smooth.
Let the ganache cool for 5-10 minutes before spooning it slowly over the cooled cake.

Step 9: Serve

Let the ganache set before cutting and serving. Enjoy the rich, indulgent flavors of this Chocolate Coconut Bundt Cake!

Tips for Success

Grease the pan thoroughly: Bundt cakes can be tricky to remove, so make sure to coat every nook and cranny of the pan with butter or non-stick spray.
Room-temperature ingredients: Ensure that your eggs, butter, and milk are at room temperature for a smooth batter.
Don’t overmix the batter: Overmixing the batter can cause the cake to become dense. Mix until just combined for a soft, fluffy texture.
Cool before flipping: Let the cake cool slightly in the pan to avoid breaking when flipping.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 4 days.
Reheating: Gently warm the cake in the microwave for a few seconds or enjoy it at room temperature.

FAQ

Can I use a different type of flour for this cake?

Yes, you can try using a gluten-free flour blend in place of all-purpose flour for a gluten-free version of this cake.

Can I use a different filling instead of coconut?

Yes, you can substitute the coconut filling with chocolate chips, chopped nuts, or fruit preserves for a different flavor.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it at room temperature in an airtight container. Add the ganache just before serving.

How do I prevent the cake from sticking to the pan?

Ensure you grease and flour the pan thoroughly or use a non-stick baking spray to coat every part of the Bundt pan.

Conclusion

This Chocolate Coconut Bundt Cake is a true showstopper—rich, moist, and bursting with flavor. The combination of a chocolate cake with a coconut filling and a glossy ganache topping creates a treat that’s hard to resist. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake is sure to impress!