Ingredients Jump to Instructions ↓

  1. 1 1/2 sticks (3/4 cup) unsalted butter, softened

  2. 1 1/2 cups sugar

  3. 2 tsp baking powder

  4. 2 tsp vanilla extract

  5. 4 large eggs

  6. 2 1/4 cups all-purpose flour

  7. 1 cup milk

  8. 1 tsp almond extract

  9. 1/2 cup semisweet chocolate chips

  10. 2 cups sweetened flaked coconut, finely chopped

  11. 1/2 cup semisweet chocolate chips melted with

  12. 1 1/2 tsp oil

  13. Garnish: toasted coconut

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease and flour a 10-in. (12-cup) bundt pan.

  2. Beat butter, sugar, baking powder, vanilla and almond extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.

  3. Melt chocolate chips in a medium bowl in microwave as pkg directs. Cool slightly, then stir in 1 1⁄2 cups batter until blended.

  4. Stir coconut into remaining batter. Spoon 2 cups into prepared 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.

  5. Bake 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting cake on rack to cool completely.

  6. Scrape melted chocolate into a small ziptop bag. Cut a tip off 1 corner and pipe chocolate over cake; sprinkle with toasted coconut.

  7. Planning Tip: Can be made up to 5 days ahead. Store covered at room temperature.


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