Total Time
Prep 10 mins
Cook 50 mins

I love this special cake. We eat it plain or with ice cream or with a little powdered sugar ontop. This is wonderful when served with a nice cup of hot java or espresso. I hope that you will enjoy this treat.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10-inch Bundt pan.
  3. Melt chocolate over a very low heat and set aside.
  4. In a small bowl, combine the flour, baking powder and baking soda.
  5. Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
  6. Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
  7. In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
  8. Pour 1/2 of the remaining plain batter into the prepared pan.
  9. Next spoon the chocolate batter ontop of the plain batter.
  10. Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
  11. Bake 45 - 50 minutes, checking to ensure cake is cooked.
  12. Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
  13. Lightly sprinkle powdered sugar ontop of cooled cake and serve.
Most Helpful

5 5

Let me start of be saying that DH is sending you kisses as I type! With the exception of using all Splenda for the sugar and skipping the powdered sugar I made this as directed down the line. I was a bit concerned at one point because the batter was closer to a soft dough than a cake batter but I forged ahead and, wow, what a result! It rose so much that I had to cut the top (bottom?) off even with the pan so that it would sit nicely on a plate. The texture is amazing it's really hard to describe but something like tender, soft, smooth and flaky might fit, lol. I just had to sample some of the cut away top and it's nothing short fabulous, I love that it's not overly sweet even with 2 cups of Splenda. This is a special cake and the only thing I would do differently next time would be to grease the pan super well and skip flouring it. Outstanding recipe. Made for Photo Tag.

5 5

Since I'm not much of a 'mocha' fan but my other half is, I made this for him to take to work for a retirement party for his boss! And from what I hear, the combo of buttermilk & coconut (yes, AND espresso powder) was much appreciated! Thanks, BK, for another hit with the fans of my kitchen efforts! [Tagged, made & reviewed under the theme BK's Chocolate 'Espressons' in the current Comfort Cafe]