Chocolate Coconut Cream Bundt Cake is one of my favorite cakes.
We have today's Chocolate Coconut Cream Cheese Bundt Cake. It is one of my favorite no-brainer recipes and it is super delicious!
I don't know many people who doesn't love chocolate! I truly enjoy a tasty chocolate snack! Anyone who has been following along with me knows my philosophy, moderation! I believe in eating healthy and eating a well balanced variety of food! That is what works wonderfully for me and my family! We also enjoy dessert! As I have often said, I am a cook who enjoys baking but cooking is way easier for me to bake also! I do love to scratch cook a dessert because of the satisfaction of finally figuring out the calculations of ingredients. Realistically, I do not always have time for that, especially when I have a list of non-dessert that need to be created! Thus we have this amazingly delicious Chocolate Coconut Cream Cheese Bundt Cake!
Making Chocolate Coconut Cream Cheese Bundt Cake:
- For a quickie dessert, this is a go-to using a Devil's Food boxed cake mix.
- If you have time, using your preferred chocolate cake recipe works well.
- I use low-fat cream cheese to cut down on calories. Don't use fat-free it does not bake well.
- the cream cheese center is a yummy blend of cream cheese, chocolate chips, and unsweetened coconut, yum.
My recipe for Easy Turkey Pumpkin Chocolate Chili is getting rave reviews from those who have made it. I hope you give it a go! At the
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Chocolate Coconut Cream Cheese Bundt Cake
Ingredients
Instructions
- Preheat over to 350 degrees. Spray a bundt cake pan with butter flavored non-stick cooking spray. Set aside.
- In a large bowl, combine cake mix, eggs, butter flavored coconut oil, unsweetened apple sauce and water. Beat on low speed for one minute. Increase to high speed for another minute. Pour batter into the bundt cake pan and set aside.
- In a medium bowl add cream cheese, sugar, egg, and pure vanilla extract. Beat until smooth. Add in the coconut flakes and chocolate chips and stir to combine.Spoon the filling onto the chocolate batter. Make sure the filling does not touch the sides.
- Bake for about 50 minutes. Check with a toothpick to ensure toothpick comes out clean. Cool cake completely on a cooling rack and set aside.
- Blend and whisk together confectioner's sugar, cocoa powder, butter flavored coconut oil, vanilla extract, and 3 Tablespoons water. Add a bit more water if needed to make a glaze for the cake.
- Place the cake on platter. Drizzle the glaze onto the cake. Serve and enjoy.
Nutrition
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
