Coconut-Cocoa Bundt Cake

Name: Coconut-Cocoa Bundt Cake
Prep time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 3 pcs Eggs; 100 g With; 250 g Smooth spelt flour; 120 g white yogurt; 1 packing baking powder; 10 g coconut oil; 150 ml milk; pinch Alone; 15 cocoa; 30 g Chocolate protein is not needed; For a more chocolatey taste, you can also use melted chocolate; 15 g grated coconut; 20 g coconut flour; 15 g Protein is not needed; a little water

in_inthekitchen

Bundt cake for coffee or tea. A delicious afternoon with dessert. The combination of coconut and chocolate never gets old.

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Ingredients

number of servings

Often

3 pcs Eggs Added to
100 g With Added to
250 g Smooth spelt flour Added to
120 g white yogurt Added to
1 packing baking powder Added to
10 g coconut oil Added to
150 ml milk Added to
pinch Alone Added to

2/3 Cocoa part (path)

15 cocoa Added to
30 g Chocolate protein is not needed Added to
For a more chocolatey taste, you can also use melted chocolate Added to

1/3 Coconut part (path)

15 g grated coconut Added to
20 g coconut flour Added to
15 g Protein is not needed Added to
a little water Added to

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Days remaining: 18

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Directions

60 min.

1. Step

Grease the bunt cake form (I used coconut oil spray) and dust it (I used spelt and coconut flour).

2. Step

Whisk the egg whites with a pinch of salt. Mix the egg yolks with honey, add melted coconut oil, milk and yoghurt and mix everything. Then add the flour with baking powder. Finally, fold in the whisked whites.

3. Step

We often divide the dough into 2/3 and 1/3. In the first (larger) part, we add the ingredients for the cocoa part and to the second for the coconut part. Pour half of the cocoa dough into the mold, pour the coconut part on it and finally the rest of the cocoa. Bake at 180 degrees for about 45 minutes.

8 April 2024