Healthy German Chocolate Bundt Cake

Little by little I make it healthier and at the same time my own :)

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 1⁄4 cup whole wheat flour
• 1⁄2 cup brown sugar
• 2  tablespoons butter
• 1⁄3 cup unsweetened flaked coconut
• 1⁄3 cup pecans, chopped

• cake

• 1⁄2 cup  unsweetened cocoa powder
• 2  ounces  dark chocolate chips
• 1⁄2 cup boiling water
• 1  cup sugar
• 1⁄3 cup canola oil
• 2  teaspoons vanilla extract
• 1  egg
• 1  cup whole wheat flour
• 1  cup all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  cup soymilk, plus
• 2  tablespoons soymilk
• 1  teaspoon vinegar
•  glaze
• 1  cup powdered sugar
• 4  teaspoons low-fat milk

Directions

1. Preheat oven to 325°F Coat a Bundt cake with cooking spray and coat lightly with flour.
2. Combine flour and brown sugar in a bowl. Cut in the butter and incorporate until mixture resembles coarse meal. Stir in coconut and pecans.
3. Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
4. Combine sugar, vanilla, egg and oil. Add flour, baking powder and baking soda to mixture. Combine.
5. Add soy milk and vinegar and combine.
6. Stir in cocoa mixture and combine with bather.
7. Spoon half of the batter into prepared pan, top with streusel. Spoon remaining batter over streusel.
8. Bake for 1 hour or until wooden pick inserted in center comes out clean.
9. Cool in pan for at least 10 minutes and remove form pan. Cool completely.
10. Combine glaze ingredients and drizzle over cake. Enjoy!