Bundt cakes are some of my favorites to make. You can get creative and hide things in them. For instance, imagine this cake with a tunnel of cream cheese batter running through the middle.

Don’t be afraid of making the icing, either. It is actually very simple to make, it just takes a little patience while you wait for it to reach a boil and then cool down, so make sure that you plan for this extra time in your baking plans. You can make the frosting up to three days in advance, just to give yourself a head start.

 

INGREDIENTS

For the Cake

3 cups all-purpose flour

½ cup cocoa powder

½ tsp baking powder

1 cup milk

2 tsp vanilla extract

2½ sticks butter, room temperature (1¼ cups)

2½ cups sugar

5 eggs

 

For the Frosting

3 Tbsp. butter

1 cup evaporated milk

2 egg yolks

¾ cup sugar

1 tsp vanilla extract

1 cup chopped pecans

1½ cups shredded coconut

 

INSTRUCTIONS

 

For the Cake

Preheat the oven to 350ºF. Spray a Bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside.

Sift the flour, cocoa powder and baking powder 2 times. Set aside. Add the vanilla extract to the milk. Set aside.

In a mixing bowl beat the butter and sugar with an electric mixer until creamy, 1-2 minutes. Add in half the eggs, beat again, then add the rest of the eggs and beat again. Alternate between adding the flour mixture and the milk to the butter/sugar, mixing until combined. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the Bundt cake comes out clean. Allow the Bundt cake to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool.

Before serving, spread the frosting on top and on the sides of the Bundt cake.

 

For the Frosting

In a medium sized pot over medium heat, combine the butter, evaporated milk, egg yolks and sugar. Stir occasionally and boil for 10-12 minutes, or until the mixture thickens. Remove from the heat and mix in the vanilla extract, pecans and coconut. Allow the mixture to cool, then transfer to a plastic storage container and chill in the fridge for at least 1 one hour before spreading it on the cake. You can keep the frosting in the fridge for up to 3 days.

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Quick Tip:  The trick to getting this dense, even texture in your cake depends on the sifting of your dry ingredients. Yes, I know, nobody sifts anything anymore. Well, maybe that is why the quality of cakes has gone downhill! For this cake, you really, really, REALLY need to sift your flour, cocoa powder and baking soda together TWICE! If you don’t have a sifter, there’s no time like the present to get one. You can usually find them at your local dollar store. It makes your flour mixture light and fluffy, resulting in a dense cake – go figure!

Recipe and image courtesy of Beth at The First Year