- 1
- 30 mins
- 95 mins
Ingredients
- FILLING
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup confectioners' sugar
- 1/8 to 1/4 teaspoon coconut flavor, or 2 teaspoons vanilla extract
- 2 cups shredded or flaked sweetened coconut
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- CAKE
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons espresso powder, optional; to enhance chocolate flavor
- 2 tablespoons King Arthur Cake Enhancer, optional; for moistness
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg plus 2 large egg yolks (reserved from the filling)
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- GANACHE
- 1/4 cup heavy cream
- 1/2 cup Guittard Semisweet Chocolate Wafers, or other good-quality semisweet chocolate
Preparation
Step 1
1. Preheat the oven to 350°F. Grease a 10- to 12-cup bundt pan.
2. To make the filling: Beat the egg whites, cream of tartar, and salt in a large bowl until the mixture is soft and fluffy. Add the confectioners' sugar, and beat at high speed until the mixture forms fairly stiff peaks. Stir in the coconut flavor or vanilla.
3. Toss the coconut with the flour, and add to the egg white mixture, stirring until thoroughly combined.
4. To make the cake batter: In a medium bowl, stir together the flour, cocoa, salt, baking powder, baking soda, espresso powder, and cake enhancer.
5. In a separate bowl, beat together the butter and sugar to make a sandy, somewhat clumpy mixture. Add the egg, yolks, and vanilla, beating until pale and creamy.
6. Add the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix until smooth.
7. Pour half the batter into the prepared pan. Scoop the filling into the center of the ring of batter; don't let it touch the sides of the pan. Top with the remaining cake batter, smoothing the surface.
8. Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean; the top will look a tiny bit damp.
9. Remove the cake from the oven and after 10 minutes, turn it out of the pan onto a rack to cool.
10. To make the ganache: Heat the cream over a burner or in the microwave until just barely simmering.
11. Pour the hot cream over the chocolate and let sit for 3 to 5 minutes. Stir the cream and chocolate together until smooth, reheating if necessary.
12. Pour the glaze over the cooled cake and allow it to set slightly before serving.