A delightful coconut bundt cake topped with a spicy curry-coconut chocolate sauce.
90 minutes
A delightful coconut bundt cake topped with a spicy curry-coconut chocolate sauce.
Unsalted Butter, at room temperature
0 oz
cups
teaspoons
teaspoons
cups
Large Eggs, at room temperature
each
Egg Yolk, at room temperature
each
teaspoons
Pure Coconut Extract
teaspoons
Coconut Milk, stirred together
cups
Sweetened Shredded Dried Coconut, toasted
cups
Spicy Curry-Coconut Chocolate Sauce
cups
1. Preheat Oven
Preheat your oven to 350°F (180°C or gas mark 4). Generously butter and flour a 10-cup (2.4-L) Bundt pan.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth, about 2 minutes. Continue beating for another 2 minutes until the mixture becomes fluffy.
4. Add Eggs and Extracts
Add the eggs one at a time, followed by the egg yolk, beating well after each addition. Add the vanilla and coconut extracts and beat until combined.
5. Combine Wet and Dry Ingredients
With the mixer on low speed, alternate adding the flour mixture and the coconut milk in three batches, beginning and ending with the flour mixture. Gently mix in the toasted coconut until just blended.
6. Transfer Batter to Pan
Transfer the batter to the prepared Bundt pan, smoothing the top with a spatula. Bake for about 55 minutes, or until a toothpick inserted into the center comes out with a few small crumbs.
7. Cool and Remove Cake
Allow the cake to cool in the pan on a cooling rack for about 15 minutes. Gently tap the edges of the pan, rotate to loosen, and invert onto a cooling rack. Let the cake cool completely.
8. Serve with Sauce
Serve the cake with the Spicy Curry-Coconut Chocolate Sauce. Drizzle the sauce over the top or slice the cake and spoon the sauce over each piece.
Replace coconut with lemon zest in the batter, add blueberries, and top with a lemon juice and confectioner's sugar glaze.
Use ground almonds instead of coconut, poppy seeds, and almond extract in the batter. Drizzle with a vanilla bean and powdered sugar icing.
Add zest from a lime or lemon to the coconut cake batter. Citrus zest can bring a refreshing brightness that contrasts the richness of the coconut. You could also infuse the chocolate drizzle with orange zest, complementing the curry with a slightly different fruitiness.
Add a splash of rum or coconut liqueur to the cake batter or the chocolate drizzle for a grown-up twist that enhances the coconut profile.
Switch up the chocolate in your drizzle. If you're using dark chocolate, try milk chocolate for a sweeter, creamier taste, or white chocolate for a milder flavor that allows the curry to shine. A sprinkle of sea salt on top can enhance the chocolate flavor and add a gourmet touch.
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