Cocoa Bundt Cake with Coconut Heart

Name: Cocoa Bundt Cake with Coconut Heart
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Eggs (about 3 medium) 5.5 oz; Sugar ½ cup; Type 00 flour 1.6 cups; Greek yogurt 1 ¼ cup; Baking powder 3 ½ tsp; Sunflower seed oil ½ cup; Unsweetened cocoa powder 4 tbsp; Dark chocolate 3.5 oz; Lime peel 1; Shredded coconut 1 cup; Greek yogurt &frac13; cup; Lime juice 1 &frac13; tbsp; Sugar 3 tbsp; Powdered sugar to taste

it es de br fr

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

A chocolate bundt cake with a surprise inside? Yeah, that always turns heads at snack time. This version? It takes the classic American ring cake and gives it a twist with a creamy coconut filling—super tasty—that brings a burst of sweet and tender goodness right in the middle. The whole thing gets its inspiration from both American and European baking, showing off those shapes that appear on dessert tables worldwide. Slice through the rich, moist cake and you'll see a bold black-and-white contrast. Looks almost too good to eat—almost. And, really, the outer layer has that deep chocolate coconut cake flavor, while the center combines Greek yogurt and coconut, making each bite a cool mix of flavors and textures. It’s a little like those German chocolate cake treats with coconut pecan frosting, but this one swaps in a smoother, slightly tangy coconut cream for a fun twist. Other desserts, like chocolate raspberry muffins or caramel tartlets, might show up in the same lineup, but this cake always manages to grab the spotlight. You know, folks love how the coconut layer stays creamy and soft, even after baking, so you get that nice difference between the rich, crispy outside and the smooth, flavorful center. Pretty much perfect, right? You’ll notice the Mediterranean touch from the yogurt—making it feel a bit lighter than your average homemade bundt cake. It’s the kind of thing people reach for when they want something comforting but with a hint of something new. And look, for anyone after easy dessert recipes that still feel special, this cake checks all the boxes. You get that cocoa flavor that reminds you of old-school American cakes, but with a filling that keeps things interesting. Serve it for an afternoon pick-me-up or at a laid-back gathering and watch it disappear, slice by slice. With its mix of golden cake edges and a soft center, this dessert proves that sometimes the best sweets are the ones that borrow a little from everywhere and make snack time something worth looking forward to. Really, really good.

INGREDIENTS

Ingredients (for a 10-inch mold): Eggs 5.5 oz (155 g) - (about 3 medium); Sugar ½ cup (100 g); Type 00 flour 1.6 cups (200 g); Greek yogurt 1 ¼ cup (300 g); Baking powder 3 ½ tsp (16 g); Sunflower seed oil ½ cup (100 g); Unsweetened cocoa powder 4 tbsp (20 g); Dark chocolate 3.5 oz (100 g); Lime peel 1

for the coconut filling: Shredded coconut 1 cup (80 g); Greek yogurt ⅓ cup (80 g); Lime juice 1 ⅓ tbsp (20 g); Sugar 3 tbsp (40 g)

for garnish: Powdered sugar to taste

Preparation

How to prepare Cocoa Bundt Cake with Coconut Heart

To prepare the cocoa bundt cake with coconut heart, start by chopping the dark chocolate 1, then melt it in a double boiler or microwave. Let it cool and then proceed to work the whole eggs with an electric mixer 2, adding 1/2 cup of granulated sugar 3.

Once the eggs are whipped, slowly pour in the now-cooled melted chocolate 4, continuing to work with the mixer. When the chocolate is combined 5, also add 1 1/4 cups of Greek yogurt 6.

Incorporate the oil gradually 7 and the grated lime zest 8. In a separate bowl, mix flour, baking powder, and cocoa 9.

Gradually add the dry mix to the batter 10, continuing to work with the mixer until completely absorbed 11. Prepare the coconut heart: in a bowl, combine the shredded coconut and sugar 12.

Add 1/3 cup of Greek yogurt 13 and the lime juice 14. Mix everything; you will get a rather compact mixture 15.

You can transfer it to a piping bag without a nozzle. Now that the filling is ready, take a 10-inch bundt cake pan (we used a silicone mold, so it was not necessary to grease and flour it) and pour half of the cocoa batter 17, then use a teaspoon to make a hollow in the center of the batter to fill with the coconut filling 18.

Cover with the remaining cocoa and chocolate batter 19 and bake in a preheated static oven for 50 minutes at 350°F on the middle rack. After baking, remove the cake from the oven 20 and let it cool completely at room temperature. Then unmold by turning the bundt cake onto a serving plate 21 and dust the surface with powdered sugar. Your cocoa bundt cake with coconut heart is ready to be enjoyed!

Storage

You can store the cocoa bundt cake with coconut heart for 3-4 days under a glass dome. It can be frozen, possibly in slices to defrost and slightly warm up as needed.

Advice

If you don't have a piping bag, you can distribute the coconut batter with a spoon.

The lime juice in the coconut mixture can be replaced by increasing the amount of yogurt.

Instead of lime zest in the cocoa batter, you can use lemon zest or seeds from a vanilla bean.

If you don't like dark chocolate, you can remove it from the recipe and increase the cocoa amount by 2 tbsp.

For the translation of some texts, artificial intelligence tools may have been used.