Coconut Mocha Cake
Ingredients
- 2 ounces unsweetened chocolate squares ⓘ
- 1/2 cup coconut, toasted (optional) ⓘ
- 3 cups all-purpose flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 cup butter, softened
- 2 cups white sugar ⓘ
- 3 jumbo eggs (room temperature) ⓘ
- 3 teaspoons instant espresso powder ⓘ
- 1 1/4 cups buttermilk ⓘ
- 1/8 cup powdered sugar (optional) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
890
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).