So I was craving a piece of ultra moist, rich, chocolate cake. Store bought cake is filled with sugar, hydrogenated oils, and artificial ingredients. We never feel good after eating the average store bought cake. This recipe is unique, easy to make, and looks very pretty. The cake itself is not overly sweet, but more on the dark chocolate side. The coconut cream cheese filling is a bit sweeter, creamy and delicious. This recipe makes a large bundt cake, so we shared with our extended family, and they were all happy to eat this moist, satisfying sugarless cake.
Although Corey ate at least three slices over a week or so, he isn’t the biggest fan of coconut. So, I’m going to try and create some other flavor variations of this bundt cake in the coming months for you to try also.
Chocolate Coconut Cream Cheese Bundt Cake
Chocolate Bundt Cake Batter
1 1/2 cups unbleached flour
1/3 cup cocoa powder
1 cup ZenSweet or sugar
1 tsp. baking soda
1/4 tsp. sea salt
1/3 cup melted coconut oil
1/2 tsp. molasses
1 cup water
1 TBSP. apple cider vinegar
1/2 tsp. pure vanilla extract
Cream Cheese Filing
1 egg yolk
1- 8 ounce package cream cheese
2/3 cup ZenSweet or sugar
2 TBSP. water
1 1/2 cup unsweetened coconut flakes
2 TBSP. softened butter
1/2 cup ZenSweet or sugar
2 TBSP. milk or non-dairy milk of choice
1 tsp. coconut extract (optional)
For the chocolate cake batter: In a medium sized mixing bowl, combine the dry ingredients for the cake batter including the flour, cocoa powder, ZenSweet, baking soda, and salt. Melt the coconut oil over low heat and stir in the molasses, water, vinegar, and vanilla. Add the wet ingredients to the dry and stir well to combine.
For the cream cheese filling: Over very low heat melt the 2/3 cup of ZenSweet into the 2 TBSP of water. Remove from heat and beat in the cream cheese, followed by the egg yolk. Then fold in the 1 1/2 cups of coconut.
Grease and flour your bundt cake pan. Add 1/2 of the chocolate cake batter to the bundt pan. Take a small spoon and place evenly scooped spoonfuls of cream cheese filling in a ring on top of the cake batter.
Then, top with the remaining half of the chocolate cake batter. Cover all of the cream cheese filling so it creates a nice ring inside that you will only see once sliced. Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted in the center comes out clean. (Do not over bake). Cool cake in bundt pan at least ten minutes before inverting pan on a baking rack or cutting board to remove.
While your cake is baking, make the glaze by melting 1/2 cup of ZenSweet into 2 TBSP. of milk. Remove from the heat and vigorously whisk with a hand mixer the softened butter. Add the coconut extract if you choose. I did not have coconut extract and it tasted great without it.
Let your cake sit out of the pan at least 15 minutes to completely cool before topping with the glaze and sprinkling with extra coconut.