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Coconut Chocolate Chunk Bundt Cake
Calories
Author
Marye Audet-White
Ingredients
Cake
3
cups
cake flour
½
teaspoon
salt
1
teaspoon
baking powder
½
teaspoon
baking soda
1
cup
unsalted butter
, room temperature
2 ½
cups
sugar
6
large eggs
, room temperature
2
teaspoons
vanilla extract
¼
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
½
cup
brown sugar
½
cup
butter
¼
cup
unsweetened coconut milk
¼
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.