Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 247g / 8.7oz Sugar

  2. 6 tablespoons 90ml Vegetable oil

  3. 2 tablespoons 30ml Eggs (large)

  4. 3 cups 187g / 6.6oz All-purpose flour

  5. 1 1/4 teaspoons 6 1/3ml Baking soda

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1 1/2 cups 355ml Low-fat buttermilk

  8. 2 teaspoons 10ml Vanilla

  9. 1/2 cup 46g / 1.6oz Flaked sweetened coconut

  10. 1 1/2 teaspoons 7 1/2ml Coconut flavoring - divided

  11. 1/3 cup 36g / 1 1/3oz Unsweetened cocoa Cooking spray

  12. 3/4 cup 148g / 5 1/5oz Sifted powdered sugar

  13. 1 tablespoon 15ml Skim milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Preheat oven to 350F.

  2. Combine 1 1/4 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition.

  3. Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

  4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Ste aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12 cup bundt pan coated with cooking spray. Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover.

  5. Bake at 350F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine remaining 1/2 teaspoon coconut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake.


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