- • 375g Plain Flour
- • 450g Butter ( room temperature)
- • 150g Light Brown Sugar
- • 6 medium Eggs
- • 150g Granulated Sugar
- • 300g Sour Cream ( room temperature)
- • 75g Divine Cocoa Powder
- • 1tsp Baking Powder
- • 1/2 tsp Baking Soda
- • 1/2 tsp Salt
- • 120g Condensed Milk
- • 170g Shredded Coconut
- • 1tsp of Almond Extract
- • 1/2tsp Vanilla Extract
- • 100g 70% Divine Chocolate
- • 90g Double Cream
- • 15g Butter
- • 30g Toasted Shredded Coconut
- • 14 Chocolate Eggs for decoration (or more to suit taste)
For The Batter and the Filling
1. Place 170g of coconut in a bowl, add the condensed milk and almond extract and stir to combine. Set aside. In a medium heat to hot pan, lightly toast 30g of coconut. It is ready when you have golden brown shreds turn off and leave to cool.
2. Generously grease the Bundt tin with butter making sure to get all the crevices and the middle ring. Weigh out the flour, cocoa powder, baking powder, baking soda and salt. Stir to evenly distribute set aside. Crack the eggs into a lipped jug.
3. Pre-heat the oven to 170℃ fan oven.
4. Place the cubed room temperature butter in the stand mixer, then using the paddle beater lightly beat to make it smooth. Then add the sugar a spoonful at a time. Increase the speed and continue to beat until it is combined and fluffy.
5. Add the eggs one by one ensuring it is fully combined each time.
3. Alternating between the flour mix and the sour cream , place a tablespoon of each ingredient in the mixer until it is fully combined. It is ready when the mix is fluffy and light.
4. Scoop one layer of the chocolate batter into the Bundt baking pan, then add the coconut mix a spoonful at a time, making sure it sits inside the chocolate batter like a tunnel so it doesn’t touch the edges of the Bundt tin.
5. Cover the coconut with the remaining batter making sure to leave an inch of tin so the batter can rise without spilling and losing its shape.
6. Bake for 40 minutes . Using a skewer, push to the centre see if it’s done. It is ready when the skewer comes out clean.
7. Once baked, allow to cool for 10 minutes before tipping out onto a cooling rack.
Making the Glaze
1. To make the glaze, chop the chocolate and place in a heat proof measuring jug. Place the butter in the jug. In a separate bowl, heat the cream to just boiling point.
2. Pour the cream over the chocolate and butter. Leave for a minute before whisking . Combine until it is smooth and silky. The glaze is like a ganache, and it will start to set so work quickly.
3. Pour the glaze over the Bundt cake, add the eggs and sprinkle the coconut liberally over it. Allow to set before slicing and serving as an Easter treat.
Adapted from Dede Wilson Recipe