Coconut Zebra Cake
Yield: 12 servings
Prep Time: 30 minutes
Cook: 2 hours 20 minutes
Tessa's Recipe Rundown...
Taste: Sweet coconut/chocolate cake with a rich chocolate ganache.
Texture: Moist and tender crumb.
Ease: Pretty easy but takes a little more time.
Appearance: Zebra like… impressive looking!
Pros: Delicious, chocolate, super cool design.
Cons: You have to spoon the batter in instead of just pouring it all in.
Would I make this again? Of course!
Remember when you were a kid and at a party you had to choose between a vanilla cupcake and a chocolate one? Hardest decision ever huh?! Well with this cake you can have both! Oh and you have the addition of another awesome flavor- Coconut!
When sliced this cake reveals it’s gorgeous striped design. It looks intricate, complicated, and impressive. Everyone you serve this to will be wowed and wonder how in the world you were able to create such a delicious and lovely cake. Lucky for you it’s actually quite simple!
Not only does this cake look fantastic but it has the perfect crumb- soft, tender, and moist. Oh and the whole thing is covered with rich chocolate coconut ganache and sprinkled with sweetened coconut flakes. If you love chocolate and coconut then this cake is for you!
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Coconut Zebra Cake
Wow your guests with this fun Surprise-Inside Coconut Zebra Cake! Absolutely bursting with sweet chocolate, vanilla, and coconut flavors.
For the Chocolate Batter
- 6 tablespoons cocoa powder
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 6 tablespoons coconut milk (or whole milk)
For the White Batter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 3/4 cup coconut milk (or whole milk)
- 2 tablespoons milk
For the Glaze
- 4 ounces (2/3 cup) bittersweet chocolate chips
- 1/2 teaspoon coconut extract
- 1/2 cup coconut milk (or heavy whipping cream)
- 1/3 cup sweetened coconut flakes
For the Cake:
Preheat the oven to 325°F. Grease a bundt pan with shortening and then flour.
For the chocolate batter: In a mixing bowl, mix the cocoa powder, sugar and flour together. Mix in the milk and then set aside.
In another mixing bowl, combine the flour, baking powder, and salt.
In the bowl of an electric mixer, beat the butter and sugar together for 2 minutes. Beat in the eggs, one a time. Mix in the vanilla and coconut extracts. Next, alternate between mixing in the flour mixture and the coconut milk in three batches until smooth.
Add 2 cups of the batter to the chocolate mixture and stir until combined. Then mix 2 tablespoons milk to the vanilla batter (this will help make the batter thinner and work better to create the stripes).
Spoon about 1/4 cup vanilla batter into each side of the bundt pan (I like to use a spring release ice cream scoop). Then spoon 1/4 cup chocolate batter on top of the vanilla batter. Continue layering spoonfuls of vanilla and chocolate batter. Occasionally give the pan a gently shake to help the batter spread.
Place in the bundt pan in the center of the oven and bake for 60 to 70 minutes or until a toothpick comes out clean. Let the cake cool on a wire rack for 15 minutes and then remove from pan and allow to cool completely on a wire rack.
For the Glaze:
Place chocolate and coconut extract in a bowl and pour hot coconut milk (or cream) on top. Cover with a plate or plastic wrap and let it sit for 2 minutes and then whisk together until smooth. Let cool for 5 minutes and then pour over the top of the bundt cake. Sprinkle with coconut flakes. Let set before slicing and serving.
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