Rating: 4 stars
28 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3

Inspired by the classic French treat, this recipe makes a chocolate Bundt cake with a coconut filling.

Recipe Summary

Servings:
12
Yield:
1 - 10 inch Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.

  • In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.

  • Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.

  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.

Nutrition Facts

366 calories; protein 5.5g; carbohydrates 55.7g; fat 14.4g; cholesterol 72.5mg; sodium 343.9mg. Full Nutrition
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