German Coconut Bundt Cake Recipe

Name: German Coconut Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 oz.) pkg. sweet cooking chocolate; 1 c. salad oil, divided; 5 eggs; 1 c. sugar; 1 c. brown sugar; 1 tsp. vanilla; 1 tsp. coconut extract; 2 c. sifted flour; 1 c. flaked coconut; 1/2 c. milk; 1/2 tsp. salt; 1 tsp. baking powder; 1 tsp. soda

Servings: persons

1 (4 oz.) pkg. sweet cooking chocolate
1 c. salad oil, divided
5 eggs
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
1 tsp. coconut extract
2 c. sifted flour
1 c. flaked coconut
1/2 c. milk
1/2 tsp. salt
1 tsp. baking powder
1 tsp. soda

1
Melt chocolate in 1/4 c. salad oil over low heat; cool.
2
Beat eggs; add sugars and remaining salad oil; beat 3 minutes.
3
Stir in chocolate mixture, vanilla and coconut extract.
4
Sift together the flour, soda, baking powder and salt.
5
Add to egg mixture, along with milk.
6
Fold in coconut.
7
Turn into greased and floured bundt pan or 10 inch tube pan.
8
Bake at 350u00b0 for 50 minutes or until it tests done.
9
Remove from oven; with fork poke holes to cover surface.
10
Spoon on Butter Sauce; cool on rack 1 hour.
11
Remove from pan; dust top with powdered sugar.

1766

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (4 oz.) pkg. sweet cooking chocolate, 1 c. salad oil, divided, 5 eggs, 1 c. sugar, and more.

Yes, German Coconut Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Coconut Bundt Cake

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