A delicious bundt cake version of German Chocolate Cake with a coconut filling.
Keyword German Chocolate Bundt Cake
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Shelby Law Ruttan
½cuppacked brown sugar
2tablespoonchilled buttercut into small pieces
⅓cupflaked sweetened coconut
1ouncesweet baking chocolate
Preheat oven to 325°.
To prepare streusel, lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Combine ¼ cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans. Set aside.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine 1 ½ cups granulated sugar and ⅓ cup butter at medium speed of a mixer until well-blended (about 5 minutes).
Add vanilla and egg whites, 1 at a time, beating well after each addition.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in cocoa mixture. Spoon half of the batter into prepared pan; top with streusel.
Spoon remaining batter over streusel.
Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.