Cocoa Coconut Bundt Cake

6
Servings
2h
Prep Time
45m
Cook Time
2h 45m
Ready In

Recipe: #33174

August 18, 2019



"1969 pillsbury bakeoff"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (375.9 g)
  • Calories 1023.6
  • Total Fat - 43.8 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 499.6 mg
  • Sodium - 826.4 mg
  • Total Carbohydrate - 140.2 g
  • Dietary Fiber - 8.5 g
  • Sugars - 102 g
  • Protein - 25 g
  • Calcium - 127.7 mg
  • Iron - 6 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.3 mg

Step 1

Generously grease a 10-inch bundt pan and preheat oven to 350 degrees.

Step 2

First prepare coconut-macaroon filling: In a small mixer bowl,

Step 3

Beat egg white at high speed until soft peaks form.

Step 4

Gradually add sugar

Step 5

Beat until stiff peaks form by hand,

Step 6

Stir in coconut, flour and vanilla

Step 7

Blend in well

Step 8

Set aside.

Step 9

In large mixer bowl

Step 10

Combine all ingredients for the cake,

Step 11

Except the filling.

Step 12

Blend at low speed until moistened

Step 13

Beat 3 minutes at medium speed

Step 14

Scraping bowl occasionally.

Step 15

Pour chocolate batter in prepared pan, spreading to edges.

Step 16

Drop teaspoons of filling over chocolate batter.

Step 17

Bake 55 to 65 minutes until top springs back when touched lightly in center.

Step 18

While cake is cooling,

Step 19

Make glaze

Step 20

Cool cake for 30 minutes

Step 21

Remove from pan.

Step 22

Cool completely before drizzling with chocolate glaze.

Step 23

Glaze:

Step 24

Mix glaze ingredients until smooth. Spoon over cooked cake.

Tips & Variations


No special items needed.

Related