Chocolate Coconut Bundt Cake

Published: Feb 4, 2025 by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 31 Comments

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This Chocolate Coconut Bundt Cake is so good you’ll wonder how you ever lived without it! The dark chocolate cake has a surprise coconut tunnel in the middle! And to top it all off, it's covered in smooth chocolate ganache, which takes it to the next level.

A white plate with a slice of chocolate coconut cake on it.

This bundt cake recipe was first published in February 2015. It was updated and republished with new photos and tips in February 2025.

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Chocolate Coconut Cake
Why You'll Love This Recipe
Ingredient Notes
How To Make Chocolate Coconut Cake
Storage Recommendations
Tips and Tricks
FAQs
More Bundt Cake Recipes
Recipe

Chocolate Coconut Cake

There’s something about chocolate and coconut that makes me happy. I’m really into the Mounds candy bar vibe. The way the rich chocolate pairs with the sweet coconut is just incredible. I seriously can’t get enough of it!

Usually, when I have a coconut craving, I make chocolate coconut bars or coconut chocolate chip cookies. This time, however, I felt the urge for cake.

Not just any cake—a chocolate bundt cake with a surprise coconut center and a decadent chocolate topping. Trust me, this one is a must-make for coconut lovers!

Why You'll Love This Recipe

Chocolate + Coconut = Perfection! – It’s like a Mounds bar but in cake form. Enough said.
Hidden Coconut Center. The sweet coconut filling brings delicious texture and flavor, making this dessert feel extra special!
Chocolate Ganache Topping. Sure, a naked cake is great, but that rich, glossy frosting takes it to the next level.
Great for Any Occasion. This cake is perfect for any event. It works well for birthdays, Easter, and Mother's Day. Or you can even enjoy it on a regular day, just because!
It’s Stunning! Bundt cakes always look fancy with their pretty ridges, and the chocolate drizzle takes this one to the next level.

Ingredient Notes

A brown board with bowls of ingredients needed to make a chocolate bundt cake with coconut.

Shredded Coconut: I like to use sweetened shredded coconut because it gives the filling a softer, chewier texture. However, unsweetened would also work.
Sugar: This cake uses granulated and brown sugar to give it a more moist texture.
Baker's Chocolate: I used Ghirardelli bittersweet chocolate for this cake recipe. Heat it in the microwave at 50% power to avoid scorching it.
Butter: You can use unsalted or salted butter in this recipe. I always use unsalted butter because I can add salt to my liking.
All-Purpose Flour: Spoon and level your flour. Don’t scoop it straight from the bag—it packs it down and dries your cake. Use a spoon to fill the measuring cup and level it off. For even better results, use a kitchen scale.
Dark Cocoa Powder: Adds a deeper color and flavor to the cake.
Milk: Any variety of milk will work in this recipe. You could even use water or coffee if you like.
Chocolate Topping: Melted chocolate chips and heavy cream will make the richest and sweetest ganache.

How To Make Chocolate Coconut Cake

Are you Team Chocolate and Coconut? If so, I highly recommend you bake this cake ASAP. Just be warned—it disappears fast!

Make the coconut filling. In a medium bowl, beat an egg white until soft peaks form. Slowly mix in the granulated sugar and beat until stiff peaks form. Fold in the coconut flakes, flour, and coconut extract, then set aside.

Two pictures of cake batter collaged together.

Mix the wet ingredients. In a separate bowl, beat the butter and sugars until light and creamy. Slowly add the eggs and vanilla extract, then beat in the melted chocolate. Remember to scrape the sides of the bowl with a rubber spatula as you go.

Add the dry ingredients. Slowly mix in the flour mixture and milk alternately. Pour the batter into the prepared bundt pan.

Two pictures of a filled bundt pan collaged together.

Fill the bundt pan. Spoon ⅔ of the cake batter into a prepared pan. Drop the prepared coconut mixture around the center, keeping it away from the edges of the pan. Cover with the remaining chocolate batter.

Bake and cool. Place in the oven and bake until a toothpick inserted in the center comes out mostly clean. Let the cake cool in the hot pan for about 15 minutes, then flip onto a plate to continue cooling.

Decorate and serve. Enjoy the cake with powdered sugar, chocolate ganache, or caramel and toasted coconut.

A chocolate bundt cake on a stand with a plated slice in front of it.

Storage Recommendations

On the Counter: Store the leftover cake in a tightly covered container for 2-3 days. You can keep it in the fridge for a few days longer, but it will start to dry out.

In the Freezer: To freeze slices for later, wrap them tightly in plastic wrap and place them in a freezer bag or container. Thaw at room temperature before serving.

Tips and Tricks

Grease the sides of the pan well. Bundt cakes love to stick, so coat every nook and cranny with butter + flour or nonstick baking spray with flour. Use unsweetened cocoa powder instead of flour for a chocolate cake.
Use room-temperature ingredients. For a smooth batter, your eggs, butter, and milk should be at room temperature.
Don’t overmix the batter. Stir until just combined for a soft, fluffy texture.
Let the cake cool slightly before flipping it. Leave it in the pan for 10-15 minutes before turning it onto a cooling rack or serving plate. Too soon, and it might break; too long, and it might stick.
Decorate the top of the cake when it’s cool. If the cake is still warm when you pour on the chocolate, it’ll just slide right off instead of looking nice and pretty on top.
Add nuts. Toasted almonds or pecans will add a delicious flavor and texture to this moist cake.

FAQs

Can I bake this in a 10-cup bundt pan?

Yes, this recipe can also be baked in this size pan. The most important thing is not to overfill the pan. Allow the cake to bake for the full 60 minutes.

Do I need to refrigerate this cake?

No! It stays fresh at room temperature for a few days, but if you want it to last longer, store it in the fridge.

A chocolate bundt cake slice being lifted out of a cake.

More Bundt Cake Recipes

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