Chocolate Bundt Cake with Pecans and Coconut: Secret Recipe Club

I was very very happy when I received Grumpy’s Honeybunch as my Secret Recipe Club assignment this month. Shelby was the first blog in the Secret Recipe Club that had made anything from Cookin’ Mimi and I thought it was rather special that I had her blog exactly a year later.

I had a very hard time deciding what to make. I’ve been making tons of stir fry recipes lately so her peppery beef with cabbage over noodles was a front runner for awhile.

Then when I got the idea I could make my parents co-birthday cake or cupcakes I had a hard time deciding if I should make the double maple cupcakes or German chocolate Bundt cake. After consulting with my mother, it was for her birthday after all, we decided the chocolate cake was the winner.

The changes I made the the recipe were to use semi-sweet chocolate instead of the German sweet chocolate and to dust the pan with cocoa powder instead of sugar like the recipe originally called for. The chocolate change is why I’m calling this a chocolate cake with pecans and coconut instead of a German chocolate Bundt cake.

Chocolate Bundt Cake with Pecans and Coconut

Recipe by Micha @ Cookin’ Mimi adapted from Grumpy’s Honeybunch

Ingredients

For the streusel:

• 1/4 cup all purpose flour
• 1/2 cup packed brown sugar
• 2 Tablespoons chilled butter, cut into small pieces
• 1/3 cup shredded sweetened coconut
• 1/3 cup chopped pecans
• 1/3 cup butter, softened

For the cake:

• 1 1/2 cups sugar
• 1/2 cup baking cocoa
• 1 ounce semi sweet chocolate, chopped. I used a square of baker’s chocolate
• 1/2 cup boiling water
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla

For the glaze:

• 1 cup buttermilk
• 1 cup sugar
• 1 Tablespoon butter
• 1 Tablespoon milk

Cooking Directions:

For the streusel:

1. In a medium sized bowl. mix together the 1/4 cup flour and brown sugar. Cut in the butter using a fork or pastry cutter until the mixture is crumbly. Stir in the pecans and coconut.

For the cake:

1. Spray a 12 cup Bundt pan with cooking spray and sprinkle 1 Tablespoon baking cocoa inside, making sure to coat the pan well.
2. In a medium heat proof bowl mix together the 1/2 cup cocoa powder and chopped chocolate. Pour the boiling water over it and stir until the chocolate is melted, Set aside.
3. In the bowl of a stand mixer or a large mixing bowl beat the sugar and softened butter until the mixture is fluffy.
4. Add in the egg whites, one at a time, beating well between additions. Stir in the vanilla and scrape mixture from the sides of the bowl.
5. Whisk together the flour, baking powder, baking soda, and salt. Add to the eggs, and butter mixture, alternating with the buttermilk, beginning and ending with flour.
6. Stir in the melted chocolate.
7. Pour half of the batter into the prepared pan, sprinkle streusel over batter, and add the rest of the batter.
8. Bake in a preheated 325 degree oven for 1 hour or until a cake tester comes out with fine crumbs.
9. Cool in pan on rack for 10 minutes. Remove from pan and cool completely on wire rack.

For the glaze:

1. In a small bowl combine powdered sugar and butter, whisk in milk to desired consistency.
2. Drizzle over cake

For more SRC recipes click below:

Crazy Sweet Tuesday Trick or Treat TuesdaySomething Swanky

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