The Coconut Chocolate Bundt Cake That’ll Make You a Holiday Legend

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan very thoroughly, ensuring every crevice is coated. Tap out any excess flour.
2. 2

   In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
3. 3

   In a separate medium bowl, whisk together the eggs, melted butter, vegetable oil, coconut milk, and vanilla extract until smooth.
4. 4

   Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand with a spatula until just combined. Do not overmix; a few small lumps are okay.
5. 5

   Gently fold in the melted dark chocolate and sweetened shredded coconut until just incorporated into the batter.
6. 6

   Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release air bubbles.
7. 7

   Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). If the top browns too quickly, tent loosely with foil.
8. 8

   Let the cake cool in the bundt pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the wire rack and lift off the pan. Let the cake cool completely before glazing.
9. 9

   To make the glaze: In a small bowl, whisk together the powdered sugar, 3 tablespoons of coconut milk, and vanilla extract. Add more coconut milk, a teaspoon at a time, until you reach a smooth, pourable, but not too thin, consistency.
10. 10

    Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Garnish with toasted coconut flakes if desired. Slice and serve.