Chocolate Chip Coconut Bundt Cake-Bursting with mini chocolate chips, combined with sweet flaked coconut then topped with a simple glaze and toasted coconut.
So…I’ve been working on this one recipe. I’ve been trying to replicate a cookie I had on vacation. It’s a Coconut cookie recipe. I think I’m close. I’ve got one more batch of cookie dough in the fridge, just to make sure.
But I’ve made these cookies (or what I keep hoping will be THE cookie) at least 8 times. It’s a lot of cookies. I needed to step away from the cookie sheet.
And I wanted a success. And Coconut. And easy.
You can’t beat a Bundt Cake. Mix up your batter, pour (or spoon) it in the pan,. Bake it.
And perfection, every time. As long as you grease your pan well. I’ve got 5 different Bundt Pans. Some of them, I know my cake will release, every single time. I have one pan, I love the pattern, but it’s a crap shoot whether all my cake will come out in one piece. It’s too intricate.
This is one of my favorite pans. Never gives me any trouble. Makes a nice tall cake.
The, just add some drizzle,
And some toasted coconut. Perfection.
Little bursts of chocolate, lots of sweet coconut flavor.
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adapted from The Baking Bird
- 1 cup butter, room temperature
- 8 ounces (1 bar) cream cheese, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup mini chocolate chips
for the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 cup shredded coconut
- Cream butter, in a large mixing bowl until light and fluffy. Add in cream cheese and beat again until almost white in color. Add sugar and beat well. Add in eggs, one at a time, beating well after each addition. Add in vanilla extract and beat again.
- Combine flour, baking soda and salt. Alternating, add flour mixture and buttermilk, starting and ending with flour, just until completely combined.
- Stir in coconut and chocolate chips.
- Spoon batter (it will be thick) into a greased and floured 10 inch bundt pan. Bake in a preheated 325 degree oven for 70-80 minutes, using a toothpick to test for doneness.
- Let cake rest in pan for 30 minutes before inverting on to a cooling rack to cool completely.
- Once cake is completely cooled, make the glaze,
- Stir together powdered sugar and 2 tablespoons milk until smooth and no lumps. Add more milk if needed to drizzling consistency.
- Toast coconut by spreading out on a foil lined baking sheet then placing in a 350 degree oven for 7-10 minutes, just until golden. Let cool before using.
- Drizzle cake with glaze then sprinkle with cooled coconut.
Want more bundt cakes?