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Chocolate Coconut Bundt Cake


  • 1 cup unsalted butter
  • 1 1/2 cups of sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 2 1/2 cups of all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup chopped semisweet chocolate
  • 1/2 cup chopped walnuts
  • 1 cup buttermilk


  1. Preheat the oven to 325 degrees. Grease the bundt pan and "flour" with 3 tbsp of cocoa.
  2. Cream together butter and sugar in the bowl of a stand mixer with paddle attachment (approx. 2 minutes). Add the eggs one at a time while beating until well combined. Add the vanilla.
  3. In a separate bowl combine the dry ingredients including flour, cocoa, cinnamon, baking soda and salt. Gently whisk by hand until all the dry ingredients are combined. Add the chopped walnuts and chopped chocolate.
  4. With the mixer on medium gently add the flour mixture and buttermilk in three portions alternating the two, beginning and ending with the flour mixture. Mix until blended, but do not over mix.
  5. Spoon the batter into the bundt pan and smooth over the top. The pan should be about 2/3 of the way full. Bake for approximately 55 to 60 minutes, or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes then flip out to continue cooling.

Coconut Cream Cheese Glaze


  • 4 oz cream cheese
  • 1/2 cup of powdered sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp milk
  • shredded unsweetened coconut to garnish


  1. Beat cream cheese until very smooth. Beat in powdered sugar. Add vanilla and milk and continue to beat. Adjust milk and powdered sugar to achieve desired consistency. Pour or drizzle on top of a cooled bundt cake and sprinkle glaze with shredded unsweetened coconut.


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Tuesday, December 18, 2012