Caramel Coconut Bundt Cake with Chocolate Drizzle
Total time
Author: KP
Recipe type: Dessert
Cuisine: American
- 2 ½ cups flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter
- 1½ cup sugar
- 3 eggs, room temp
- 1 ½ tsp vanilla
- 1 ½ tsp coconut extract
- 1 cup Caramel Coconut flavored creamer
- ½ cup sweetened and toasted coconut flakes
- ½ cup milk chocolate candy melts
- Preheat oven to 350° F.
- Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, add the butter and mix until light and fluffy; about three minutes.
- Add and beat in the eggs one at a time until thoroughly combined.
- Alternately add in the flour mixture and the flavored creamer (beginning and ending with flour), mixing until combined.
- Carefully spoon the batter into the prepared pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10-15 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once cake is completely cooled, microwave candy melts according to bag directions and stir until smooth. Drizzle chocolate over cake.
- Sprinkle top of cake with toasted coconut flakes
- Slice and serve
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/chocolate-caramel-coconut-bundt-cake
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