Cakes and cookies from holidays are almost gone and for someone this period is about new year´s resolutions and losing weight. I never really understood the principle of new year´s resolutions and new year´s wishes. One who wants to do some resolutions, he/she can do it anytime during a year, he/she doesn´t have to wait until new year. When it comes to wishes, people don’t leave to another country, they don´t drastically change their life, so why do we wish all the best in new year when we basically just continue living our lives without any change, whether it is January 1 or July 25. I guess my opinion may seem strange to many people, but I really don´t see a point in this. So, I don´t do new year´s resolutions, therefore I open new year with traditional, maybe not so healthy, recipe for a bundt cake – specifically Chocolate Coconut Macaroon Bundt Cake opens new year on the blog. Chocolate, or more specifically cocoa, batter is soft and a bit denser, in order to keep the weight of coconut filling. Filling is placed in the center of the bundt cake and is made with egg whites, coconut and sugar, so no butter. Really subtle and not too sweet coconut taste is a great match to soft cocoa batter. Moreover, the bundt cake is decorated with chocolate ganache, so it is really a must eat for coconut and chocolate combination lovers.
- Filling:
- 2 egg whites
- 70 g sugar
- 80 g shredded unsweetened coconut
- 1 tbsp all purpose flour
- Bundt cake:
- 70 g butter
- 1 egg yolk
- 3 eggs
- 150 g sour cream
- 1 tsp vanilla extract
- 250 g all purpose flour
- 200 g crystal sugar
- 60 g cocoa
- 1 tsp baking soda
- ¼ tsp salt
- 165 ml cold water
- Ganache:
- 75 ml heavy cream
- 75 g dark chocolate
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Filling:
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In a small bowl, beat egg whites until soft peaks are formed.
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Gradually add sugar and beat again, until stiff peaks are formed.
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Add coconut and flour, stir well.
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Bundt cake:
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Beat butter with egg yolk, eggs, sour cream and vanilla extract.
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In the next bowl, toss together flour, sugar, cocoa, baking soda and salt.
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Incorporate flour mixture into butter mixture, add water and mix well, create batter.
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Grease and flour a bundt baking pan (no need if you use the silicone onand pour half of batter into the pan. Pour coconut filling in the center of the batter in a circle and pour remaining cocoa butter on filling so it covers it.
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Bake for 50 – 60 minutes at 180 degrees or until a toothpick inserted will come out clean.
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Let it cool, take the bundt cake from the pan, pour ganache over the top and decorate it with chopped chocolate and shredded coconut.
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Ganache:
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Heat heavy cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool a bit and pour it over the cooled bundt cake.
Recipe adapted from Tastes Better from Scratch
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