Coconut Bundt Cake with Chocolate Dots

5 from 6 votes
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 2 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 417 kcal



  • 50 g Food starch
  • 1 packet Tartar baking powder
  • 250 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 3 piece Free range eggs
  • 100 g Desiccated coconut
  • 125 g Butter
  • 100 Milliliters Low fat milk
  • 50 g Couverture whole milk
  • 1 tablespoon Sifted powdered sugar


  • Beat all ingredients except the couverture and coconut in the bowl of the food processor to form a dough that is difficult to tear. Always gradually with the hand mixer. First beat the butter, eggs and sugar until frothy. Then gradually add everything else and beat well.
  • Then mix in the desiccated coconut. Grate the couverture with a grater and finally spread it in the dough with a spoon.
  • Since it's a small cake again, grease a 20 cm bundt pan with a little sunflower oil. Pour in the dough and place the cake in the oven on the middle rack, top and bottom. Bake the bottom heat at 150 ° for approx. 45-60 minutes. From 45 min. Chopstick test. Not enough for me. Was still a little damp dough on it. But every stove bakes differently.
  • Take the cake out of the oven and let it cool down. Now turn out onto a plate and dust with powdered sugar. Good Appetite.


Serving: 100gCalories: 417kcalCarbohydrates: 56.7gProtein: 4.1gFat: 19.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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