Coconut Marble Cake

By marlene

Ingredients

• Chocolate Drizzle:
• 1 1/2 sticks [3/4 cups] unsalted butter softened
• 1 1/2 cup sugar
• 2 tsp vanilla extract
• 2 tsp baking powder
• 4 large eggs
• 2 1/4 cup all purpose flour
• 1 cup milk
• 1 tsp almond extract
• 1/2 cup semisweet chocolate chips
• 2 cups sweetened flaked coconut finely chopped
• 1/2 cup semisweet chocolate chips melted with 1 1/2 tsp oil.
• Garnish:
• Toasted coconut

Preparation

Step 1

Heat oven to 350*. Grease and flour a 10 inch bundt pan. Beat butter, sugar, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Stir in almond extract just to combine. Melt chocolate chips in a medium glass bowl in microwave as package directs. Cool slightly, then stir in 1 1/2 cup batter until blended. Stir coconut into remaining batter. Spoon 2 cups into prepared pan. Drop spoonfuls of chocolate batter into, leaving spaces between each dollop. Drop spoonfuls of coconut batter between chocolate batter, repeat alternating batters. Run a knife through batter to marble. Bake at 350* for 55 minutes or until a toothpick comes out clean when put in the center. Cool in pan on a wire rack for 15 minutes before inverting cake on rack to cool completely. Drizzle: scrap melted chocolate into a small Ziploc bag. Cut a tip off 1 corner and pipe chocolate over cake, sprinkle with coconut.