Coconut Mocha Cake

Recipe by Baby Kato
READY IN: 1hr
SERVES: 6-8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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