John Myers
Coconut – Chocolate – Bundt Cake
The perfect coconut – chocolate – bundt cake recipe with a picture and simple step-by-step instructions.
- 350 g Flour
- 1 packet Baking powder
- 400 Milliliters Coconut milk
- 80 g Desiccated coconut
- 2 packet Chocolate Pudding Powder
- 4 Free range eggs
- 200 g Quark
- 180 g Soft butter
- 180 g Sugar white
- 2 packet Vanilla sugar
- 3 tablespoon Lemon juice
- Beat the softened butter in a mixing bowl until frothy. Gradually stir in the sugar, vanilla sugar, eggs, coconut milk, quark and lemon juice.
- Mix the flour with the baking powder and stir in. Add the chocolate pudding powder and stir in. Finally stir in the desiccated coconut.
- Pour the dough into the prepared Gugelhupf tin and smooth it out. Place the cake in the oven preheated to 180 degrees (convection) and bake for about 55 – 60 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the tin.
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