This chocolate coconut bundt cake with rich chocolate ganache is a heavenly combination of bitter dark chocolate and sweet tropical coconut.
Ingredients
Cake:
1cupsalted butterroom temperature
1 ¾cupsgranulated sugar
½cupplain Greek yogurt
½cupwhole milk
2teaspoonsvanilla extract
4large eggs
1teaspoonbaking soda
1teaspoonbaking powder
½cupunsweetened cocoa powder
2 ¼cupsall-purpose flour
1 ¼cupsweetened shredded coconut
Ganache:
1cupheavy cream
1cupsemi-sweet chocolate chips
Instructions
Preheat your oven to 375º F. Coat a 10-inch Bundt pan in a non-stick cooking spray and cocoa powder.
In a medium-size bowl, whisk well to combine the all-purpose flour, cocoa powder, baking soda, and baking powder. Set aside.
In a large bowl or bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
Mix in the yogurt, milk, and vanilla. Beat in the eggs, one at a time. Be sure each egg is fully incorporated before adding the next. Use a spatula to scrape down the sides of the bowl as necessary.
With the mixer on the lowest speed, gradually add the dry ingredients to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix.
Gently fold in the shredded coconut and pour the batter into the bundt pan.
Bake for about 40 minutes, or until a cake tester or toothpick inserted into the center comes out mostly clean.
Allow the cake to cool in the pan for about 15 minutes before carefully turning it over onto a plate or cake stand to cool fully. Enjoy as-is or allow to cool and top with chocolate ganache and a sprinkle of additional coconut, if desired (instructions for toasting coconut in the notes section below).
For the ganache: In a small saucepan, bring the heavy cream to a slow simmer over medium heat, stirring often. Remove from heat and add the chocolate chips. Allow to sit for 1 minute, then whisk until smooth. Pour the ganache evenly over the top of the cooled cake, allowing it to drip down the sides.
Notes
Store in an air-tight container or tightly covered at room temperature for up to 4 days or in the refrigerator for up to one week.You can use dark cocoa powder or regular cocoa powder in this recipe.Chocolate chips can be added if you want to up the chocolatey factor.If you do not have plain Greek yogurt, you can also use vanilla, coconut, or chocolate Greek yogurt, or even sour cream. The important thing is to add some moisture to the cake without drastically impacting the flavor of the end product.Ganache/ frosting flavors that go great on this cake include chocolate, coconut cream, and caramel. You could also top the cake with whipped cream or serve with a scoop of vanilla ice cream instead.Toasted coconut is a great topper for this cake. To toast your coconut simply spread about half a cup of shredded coconut evenly on a baking sheet and bake at 350º F, stirring it a few times as it cooks, until it begins to brown. This will help draw out the delicious flavor and scent of the coconut.