Description
A nostalgic dessert that marries a moist chocolate cake with a sweet, chewy coconut macaroon center, offering a delightful contrast in textures.
Ingredients
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2 cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup butter, softened
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1¾ cups white sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk
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2 cups sweetened shredded coconut
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1 can (14 oz) sweetened condensed milk
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
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In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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In another bowl, combine shredded coconut and sweetened condensed milk.
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Pour half of the chocolate batter into the prepared pan. Spoon the coconut mixture over the batter. Top with the remaining chocolate batter.
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Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes before transferring to a wire rack to cool completely
Notes
Ensure all ingredients are at room temperature for better mixing.
For a richer flavor, consider adding a teaspoon of instant espresso powder to the chocolate batter.
Dust with powdered sugar before serving for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, coconut macaroon, nostalgic dessert, bundt cakechocolate cake, coconut macaroon, nostalgic dessert, bundt cake