Ingredients for Coconut Mocha Cake
- Unsweetened Chocolate Squares
- Coconut
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- White Sugar
- Jumbo Eggs
- Instant Espresso Powder
- 1 cup buttermilk
- Powdered sugar, for dusting
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How to Make Coconut Mocha Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Melt 6 ounces of semi-sweet chocolate chips over very low heat. Set aside to cool slightly.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 4 large eggs for 1 minute on medium speed.
- Dissolve 2 teaspoons instant espresso powder in 1/4 cup hot water and add to the wet ingredients.
- Gradually add the dry ingredients and 1 cup buttermilk to the wet ingredients, alternating between the two and mixing on low speed until just combined. Do not overmix.
- In a small bowl, combine the melted chocolate, 1 cup sweetened shredded coconut, and 2 cups of the cake batter. Mix well.
- Pour half of the remaining plain batter into the prepared bundt pan.
- Spoon the chocolate batter on top of the plain batter.
- Pour the remaining plain batter over the chocolate batter. Run a knife through the layers to create a gentle swirl effect.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, lightly dust with powdered sugar and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
278g
Fat
119g
Carbs
40g
