Easter Chocolate and Coconut Bundt Cake

Prep Time

30 minutes + cooling

Cooking Time

40 minutes


14 people

This exceptional Bundt cake adapted from Dede Wilson makes a perfect Easter treat for all the family.


For the bundt cake
  • 375g plain flour
  • 450g butter (room temperature, cubed)
  • 150g light brown sugar
  • 6 medium eggs
  • 150g granulated sugar
  • 300g sour cream (room temperature)
  • 75g Divine Cocoa Powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
For the filling
  • 120g condensed milk
  • 170g shredded coconut
  • 1 tsp almond extract
  • ½ tsp vanilla extract
To glaze and decorate
  • 90g Divine 70% Dark Chocolate
  • 90g double cream
  • 15g butter
  • 30g shredded coconut, toasted
  • 14 chocolate mini eggs



Place the coconut in a bowl, add the condensed milk and almond extract and stir to combine. Set aside. In a pan lightly toast 30g of coconut on medium heat until golden brown. Leave to cool.


Generously grease the Bundt tin with butter making sure to get all the crevices and the middle ring. In a bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Set aside. Crack the eggs into a lipped jug.


Pre-heat the oven to 170℃ fan oven.


Place the butter in a bowl with a stand mixer, then using the paddle attachment lightly beat to make it smooth. Add the sugar a spoonful at a time. Increase the speed and continue to beat until fluffy.


Add the eggs one by one ensuring it is fully combined each time.


Alternating between the flour mix and the sour cream, place a tablespoon of each ingredient in the mixer until it the batter is fluffy and light.


Scoop one layer of the chocolate batter into the bundt tin, then add the coconut mix a spoonful at a time, making sure it doesn’t touch the edges of the tin.


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.


Bake for 40 minutes then pierce a skewer through the middle. It is done when the skewer comes out clean. Allow to cool for 10 minutes then remove the cake from the tin on to a cooling rack.


To make the glaze, chop up the chocolate and butter in a heatproof jug. In a separate bowl, heat the cream to just boiling point.


Pour the cream over the chocolate and butter. Leave for a minute before whisking. Combine until smooth and silky. The glaze is like a ganache, and it will start to set so work quickly.


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.