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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 18 |
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This is a pretty cake and tastes really good - love chocolate, coconut and almond together. Yum, enjoy Ingredients:
3/4 cup unsalted butter, softened |
1 1/2 cups sugar |
2 tsp each baking powder and vanilla |
4 large eggs |
2 1/4 cup flour |
1 cup milk |
1 tsp almond extract |
1/2 cup semisweet chocolate chips |
2 cups sweetened flaked coconut, finely chopped |
chocolate drizzle |
1/2 cup semisweet chocolate chips melted with 1 1/2 tsp oil |
garnish: toasted coconut |
Directions:
1. Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
2. Beat butter, sugar, baking powder and vanilla in a bowl until fluffy. Add eggs, beat well. Beat in flour alternately with milk until blended. Add almond extract. Melt chocolate chips in a bowl in microwave as pkg directs. Cool slightly, then stir in 1 1/2 cups batter until blended.
3. Stir coconut in remaining batter. Spoon 2 cups into pan. Drop spoonfuls of chocolate batter into pan, leaving spaces between each dollop. Drop spoonfuls coconut batter between chocolate batter. Repeat alternating batters, with the rest. Run a knife through batters to marbleize.
4. Bake 55 min. or until done. Cool in pan 15 min. before inverting cake on rack to cool completely. Scrape melted chocolate into a ziptop bag. Cut a tip off 1 corner and pipe chocolate over cake, sprinkle with toasted coconut.
5. MAKES 18 SERVINGS.
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