Yummy coconut bundt cake with a milk chocolate topping and shredded coconut. The cake is moist and fluffy, with a mild coconut flavour, and is easy to prepare. It tastes excellent with a glass of milk.
Ingredients for the coconut cake:
- 225 g butter
- 220 g caster sugar
- 3 large eggs
- 3 Tbsp coconut liqueur
- 300 g plain flour
- 30 g potato starch
- 2 tsp baking powder
- 80 g shredded coconut
- 90 ml milk
Additionally:
- shredded coconut, for sprinkling
All ingredients should be at room temperature.
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition (the batter may curdle slightly at this stage, but it won’t affect the finished cake). Add the coconut liqueur and mix. Add the sifted flour, potato starch, baking powder, milk, and shredded coconut. Stir with a spatula until just combined.
Prepare a 30 × 11 cm baking pan lined with baking paper. Spread the batter evenly into the prepared pan.
Bake at 160ºC for 45 minutes or longer, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Pour the milk chocolate glaze over the cake and sprinkle with additional shredded coconut.
Ingredients for the milk chocolate glaze:
- 70 ml whipping cream
- 120 g milk chocolate chips or chopped milk chocolate
Heat the whipping cream in a small saucepan over medium heat until it is almost boiling. Remove from the heat, add the chocolate, and leave for 2 minutes. After this time, stir until smooth and glossy. Allow the glaze to cool slightly before pouring it over the cake.
Enjoy!
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