Your dinner guests will be in awe of this gorgeous, yet easy to make, Surprise-Inside CHOCOLATE COCONUT ZEBRA CAKE topped with ganache and sweet coconut flakes. (I first shared this Coconut Zebra Cake recipe on Handle the Heat where I am a contributor.)
If you follow me on Instagram Stories you’ll know I ran a half marathon the other weekend. Right after running all I could think about was eating a big giant cake. I mean, gotta replenish all those calories, right?! But I’ll be honest with you, the reason I run is so I can eat more cake, brownies, ice cream, cookies… Ha! I have really grown to love running though. It’s really empowering and I love being able to enjoy the beautiful Earth and just have time to think without any distractions. If you haven’t given long distance a try, I highly recommend it… as well as this Coconut Zebra Cake!
Who doesn’t love to eat pretty desserts!? Unfortunately sometimes the most gorgeous desserts don’t taste good because it was turned more into an art project and the fact that people would be eating it was an after thought.
To create the zebra stripes all you have to do is divide the batter in two, add cocoa powder to one, and then alternate layering the batters into the pan. So simple.
If you don’t like chocolate (you crazy!) you can still use this recipe and technique. Divide the batter in two and then add food coloring to one (or add another color to the other batter) and proceed as normal.
I topped this cake with ganache because it makes cakes and cupcakes look and taste amazing!!! Remember these Raspberry Chocolate Cupcakes, Banana Split Cupcakes, Raspberry Chocolate Swiss Roll, Samoa Cupcakes…
Chocolate Coconut Zebra Cake
- 6 tablespoons cocoa powder
- 1 tablespoon sugar
- 1 tablespoon flour
- 6 tablespoons coconut milk (or whole milk)
- 1 cup butter, softened
- 2½ cups sugar
- 5 eggs, room temperature
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup coconut milk (or whole milk)
- 2 tablespoons milk
- 4 ounces (2/3 cup) bittersweet chocolate chips
- ½ cup coconut milk (or heavy whipping cream)
- ½ teaspoon coconut extract
- ⅓ cup sweetened coconut flakes
- Preheat oven to 325. Grease a bundt pan with shortening and then flour.
- In a mixing bowl, mix cocoa powder, sugar and flour together. Mix in the milk and then set aside.
- In an other mixing bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl or an electric mixer, beat butter and sugar together for 2 minutes. Beat in one egg at a time adding an additional after each is mixed in. Mix in the vanilla and coconut extract.
- Alternate between mixing in the flour mixture and the coconut milk in three batches until smooth.
- Add 2 cups of the batter to the chocolate mixture and stir until combined. Then mix 2 tablespoons milk to the vanilla batter (this will help make the batter thinner and work better to create the stripes).
- Spoon about ¼ cup vanilla batter into each side of the bundt pan (I like to use a spring release ice cream scoop). Then spoon ¼ cup chocolate batter on top of the vanilla batter. Continue layering spoonfuls of vanilla and chocolate batter. Occasionally give the pan a gently shake to help the batter spread.
- Place in the bundt pan in the center of the oven and bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool on a wire rack for 15 minutes and then remove from pan and allow to cool completely on a wire rack.
- Place chocolate and extract in a bowl and pour hot coconut milk (or cream) on top. Cover with a plate or plastic wrap and let it sit for 2 minutes and then whisk together until smooth. Let cool for 5 minutes and then pour over the top of the bundt cake. Sprinkle with coconut. Slice and serve.
Adapted from Southern Living and Bakers Royale