This recipe swirls together coconut and chocolate-coconut batters to make a delicious and striking Bundt cake. Chocolate glaze is the perfect final touch.
Preheat the oven to 350°F.
Beat the butter until soft and fluffy. Mix in the salt, sugar, flour, baking powder, and coconut powder to make a stiff batter.
Add the flavorings, milk, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter.
In a separate bowl, combine the cocoa powder, hot water, espresso powder, and baking powder, stirring until smooth.
Spoon 1/2 cup of the coconut batter into the cocoa paste you've just mixed up. Stir thoroughly to make a chocolate batter.
Thoroughly grease a 9- to 10-cup bundt-style pan.
Spoon the coconut batter into the prepared cake pan. Drop spoonfuls of the chocolate batter on top of the coconut batter and swirl together.
Bake the cake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out to cool on a rack.
While the cake is cooling, make the glaze. Place the chocolate chips or chopped chocolate in a heatproof bowl. Heat the heavy cream just to a boil, and pour it over the chocolate. Stir until smooth, reheating in the microwave in short bursts as necessary to make a pourable glaze. Drizzle over the cake, and let rest until the glaze has cooled and is set.
Store, loosely covered, for 5 days at room temperature, or freeze for up to 3 months.
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