Double Chocolate Coconut Cream Filled Bundt Cake


This Double Chocolate Coconut Cream Filled Bundt Cake is a moist and rich chocolatey bundt filled with a delicious coconut cream.


Coconut Cream Filling

2 tablespoons cornstarch

1/4 cup sugar

1 cup milk, divided

1 egg yolk

1 1/2 teaspoons pure vanilla extract

2/3 cup sweetened coconut flakes

Double Chocolate Bundt Cake

1 2/3 cup all-purpose flour

1 cup sugar

1/2 cup Lake Champlain Unsweetened Cocoa

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

1/2 cup melted Spectrum Organic Virgin Coconut Oil

2 teaspoons pure vanilla extract

1 12-ounce package Guittard Akoma Extra Semisweet Chocolate Chips, divided


Remaining Guittard Akoma Extra Semisweet Chocolate Chips, melted

1/4 cup sweetened coconut flakes, toasted

2 tablespoons toasted sliced almonds, toasted

5 Nutiva O’Coconut Classic Treats


Coconut Cream Filling

In a small bowl, combine 1/4 cup milk and the egg yolk.

In a small saucepan over medium heat, whisk the cornstarch, sugar and 3/4 cup of the milk. Stir constantly until mixture boils and becomes thick. Stir for 30 seconds more and remove from heat.

Whisk a small amount of the heated mixture into the egg yolk.

Slowly pour the entire yolk mixture into the saucepan while whisking.

Add the vanilla and coconut and mix completely.

Cool to room temperature while preparing cake and occasionally stir.

Toast Coconut Flakes and Almonds

Preheat oven to 350 degrees F.

Place the coconut flakes and almond slices on a rimmed baking sheet.

Bake for 5 – 10 minutes or until golden, tossing about halfway through.

Watch carefully as they’ll be golden one minute and will be burnt the next.

Double Chocolate Bundt Cake

Lower the oven temperature to 325 degrees F.

Prepare a bundt pan by greasing and flouring it. (I use the Baker’s Joy spray.)

In a mixing bowl, whisk together the flour, sugar, Lake Champlain Unsweetened Cocoa, baking soda, and salt.

In a medium bowl, mix together the buttermilk, Spectrum Organic Virgin Coconut Oil and vanilla.

Slowly add the wet ingredients to the mixing bowl and beat until well combined. Mix in 1 cup of Guittard Akoma Extra Semisweet Chocolate Chips.

Cake Assembly

Pour half of the batter into the bottom of the prepared pan and with the back of a spoon, create a well in the center of the batter all around the pan. Be careful not to go too deep or to the outside of the pan.

Distribute spoonfuls of Coconut Cream Filling into the well as evenly as possible.

Cover with remaining chocolate cake batter and smooth with an offset spatula.

Bake for 55 – 60 minutes or until a cake tester inserted into the middle comes out clean.

Place onto a wire-rimmed baking rack to cool for 5 minutes before turning out onto a serving plate.


In a microwaveable bowl, melt the remaining Guittard Akoma Extra Semisweet Chocolate Chips in a microwave for 30 seconds. Stir and repeat. Stir and if necessary, heat for an additional 15 seconds, being careful not to overcook as once the chocolate begins to stiffen, there is no way to return it to the pourable stage.

Pour the melted chocolate into a sandwich bag. Seal and cut off a small corner. Drizzle over the top of the cake.

Place the 5 Nutiva O’Coconut Classic Treats around the top of the cake.

Sprinkle with the toasted coconut and almonds.