coconut chocolate chunk cake
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Coconut Chocolate Chunk Bundt Cake

Ingredients

Cake

  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup unsalted butter , room temperature
  • 2 1/2 cups sugar
  • 6 large eggs , room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup rum
  • 1 cup canned unsweetened coconut milk
  • 8 oz bittersweet chocolate , broken in chunks
  • 1 cup macadamia nuts if desired

Coconut Rum Caramel Glaze

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup rum

Instructions

Cake

  • Preheat oven to 350F.
  • Generously butter and flour a bundt pan.
  • Sift the flour, baking soda, and salt together.
  • Beat butter until fluffy.
  • Slowly add sugar and beat until well blended.
  • Beat in eggs one at a time.
  • Beat in extract.
  • Mix coconut milk and rum.
  • Beat in flour alternately with the coconut milk mixture, beginning and ending with coconut milk.
  • Fold in chocolate.
  • Spoon batter into pan.
  • Bake about 65 minutes or until a tester inserted halfway between edge and center comes out clean.
  • Cool in pan for 5 minutes. Turn out and cool completely.

Coconut Rum Caramel Glaze

  • Simmer mixture, stirring constantly until smooth and sugar has dissolved. Continue to simmer until mixture reduces and thickens, about 3 to 5 minutes.
  • Pour over cake.