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Coconut-Cocoa Bundt Cake
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
15
Often
- 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
2/3 Cocoa part (path)
- 15 cocoa
- 30 g Chocolate protein is not needed
- For a more chocolatey taste, you can also use melted chocolate
1/3 Coconut part (path)
- 15 g grated coconut
- 20 g coconut flour
- 15 g Protein is not needed
- a little water
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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.
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