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Chocolate Bundt Cake with Pecans and Coconut: Secret Recipe Club

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Author Micha M

Ingredients

For the streusel:

  • 1/4 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 2 Tablespoons chilled butter , cut into small pieces
  • 1/3 cup shredded sweetened coconut
  • 1/3 cup chopped pecans

For the cake:

  • 1/3 cup butter , softened
  • 1 1/2 cups sugar
  • 1/2 cup baking cocoa
  • 1 ounce semi sweet chocolate , chopped. I used a square of baker's chocolate
  • 1/2 cup boiling water
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1 cup buttermilk

For the glaze:

  • 1 cup sugar
  • 1 Tablespoon butter
  • 1 Tablespoon milk

Instructions

For the streusel:

  1. In a medium sized bowl. mix together the 1/4 cup flour and brown sugar. Cut in the butter using a fork or pastry cutter until the mixture is crumbly. Stir in the pecans and coconut.

For the cake:

  1. Spray a 12 cup Bundt pan with cooking spray and sprinkle 1 Tablespoon baking cocoa inside, making sure to coat the pan well.
  2. In a medium heat proof bowl mix together the 1/2 cup cocoa powder and chopped chocolate. Pour the boiling water over it and stir until the chocolate is melted, Set aside.
  3. In the bowl of a stand mixer or a large mixing bowl beat the sugar and softened butter until the mixture is fluffy.
  4. Add in the egg whites, one at a time, beating well between additions. Stir in the vanilla and scrape mixture from the sides of the bowl.
  5. Whisk together the flour, baking powder, baking soda, and salt. Add to the eggs, and butter mixture, alternating with the buttermilk, beginning and ending with flour.
  6. Stir in the melted chocolate.
  7. Pour half of the batter into the prepared pan, sprinkle streusel over batter, and add the rest of the batter.
  8. Bake in a preheated 325 degree oven for 1 hour or until a cake tester comes out with fine crumbs.
  9. Cool in pan on rack for 10 minutes. Remove from pan and cool completely on wire rack.

For the glaze:

  1. In a small bowl combine powdered sugar and butter, whisk in milk to desired consistency.
  2. Drizzle over cake