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.
Prep Time30 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr40 minutesmins
Servings: 12
Author: Garnish and Glaze
Ingredients
For the Chocolate Batter:
6tablespoonscocoa powder
1tablespoonsugar
1tablespoonflour
6tablespoonscoconut milk, or whole milk
For the White Batter:
1cupbutter, softened
2 1/2cupssugar
5eggs, room temperature
1teaspoonvanilla
1teaspooncoconut extract
3cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
3/4cupcoconut milk, or whole milk
2tablespoonsmilk
For the Glaze:
4ounces2/3 cup bittersweet chocolate chips
1/2cupcoconut milk, or heavy whipping cream
1/2teaspooncoconut extract
1/3cupsweetened coconut flakes
Instructions
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 1/4 cup vanilla batter into each side of the bundt pan (I like to use a spring release ice cream scoop). Then spoon 1/4 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.
For the Glaze:
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.