German Coconut Bundt Cake
A rich, moist coconut bundt cake infused with chocolate, vanilla, and coconut flavors, topped with butter sauce and powdered sugar—perfect for celebrations or special occasions.
Ingredients
Instructions
- Melt the chocolate in 1/4 cup of salad oil over low heat; cool.
- Beat eggs; add sugars and remaining salad oil; beat for 3 minutes.
- Stir in the chocolate mixture, vanilla, and coconut extract.
- Sift together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the egg mixture, along with the milk.
- Fold in the flaked coconut.
- Turn the batter into a greased and floured bundt pan or 10-inch tube pan.
- Bake at 350°F for 50 minutes or until a tester comes out clean.
- Remove from oven; poke holes over the surface with a fork.
- Spoon on butter sauce; cool on a rack for 1 hour.
- Remove from pan; dust the top with powdered sugar.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of sweet cooking chocolate. If you prefer a lighter version, substitute half of the salad oil with unsweetened applesauce. To enhance the coconut flavor, you can also add a little more flaked coconut or use coconut milk instead of regular milk. Make sure to sift your flour to ensure a light and fluffy cake.
Serving Suggestions
This German Coconut Bundt Cake is best served with a dusting of powdered sugar on top. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It also makes a delightful dessert alongside a cup of coffee or tea, perfect for afternoon gatherings or special occasions.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in the oven at 300°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of German Coconut Bundt Cake contains roughly 388 calories, with 5g protein, 45g carbohydrates, and 16g fat. It is a good source of iron (13% of the Daily Value), protein (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 616mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate?
Absolutely! You can substitute sweet cooking chocolate with semi-sweet or dark chocolate, depending on your preference. Just remember that using darker chocolate will give a richer flavor, while milk chocolate will make the cake sweeter.
What if I don't have coconut extract?
If you don't have coconut extract, you can omit it and use an additional teaspoon of vanilla extract instead. While it won't have the same coconut flavor, the cake will still be delicious. Alternatively, you can use almond extract for a different but tasty twist.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time! It actually tastes even better the next day as the flavors meld together. Just make sure to store it properly as mentioned, and feel free to frost it or add toppings right before serving for the best presentation.
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).