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