There is something about Bundt cakes that make me so happy. Its probably because I associate it with eating Marble cake bundt cakes when I was younger. I also used to keep an eye out for them at bakeries and cafes, and truth be told, still do. I haven’t come across any recently that have blown me over. What does a baker do in that situation? Make their own, of course!!
I have joined a community of Bundt bakers, that come together every month to make a bundt cake based on a pre selected theme. This month the theme was tropical vacation. This theme came at just the right time. After posting the pictures from my travels around Sri lanka, a tropical vacation has been the only thing that I can think of. Imagine, loads of tropical fruit, fresh coconut water all while sitting on the beach and taking the occasional dip in the sea! I wanted to repackage all those images into one dessert and I present to you, Chocolate Coconut Tres Leches Bundt Cake, because chocolate makes everything all that much better, right?
While eating the cake, the tres leches will totally transport us back to Tulum, Playa del Carmen or any other latin American getaways we’ve had. For those who haven’t been yet, what better way to savor those feelings of being on a holiday then by relaxing at home with a slice of this cake and a steaming cup of coffee. The tres leches really does transform this dessert from a cake to a decadent dessert.
This bundt cake could not be easier to make and assemble. There is something therapeutic about spooning the tres leches over the cake and watching it absorb the liquid. The base chocolate cake-which is like a sponge cake- is sturdy enough to hold up to all the liquid poured onto it (I used nearly all the liquid, reserving some for pouring onto the cake while serving). The cake might been thick before going into the oven, but that’s where the egg whites will lighten them up. Also, i wanted the cake to be a little dry so that it could soak up all the liquid.
Please take a look at the rest of this month’s #BundtBakers. There are so many beautiful cakes this month and I am excited to share them all with you. Take a peek at what other talented bakers have baked this month:
- Banana Coconut Pineapple Bundt by Food Lust People Love
- Banana Pineapple Mini Bundt Cakes by I Love Bundt Cakes
- Banana Rum Cake by Jane’s Adventures in Dinner
- Bounty Bundt Cake by Baking in Pyjamas
- Bundt Cake Tropical by La mejor manera de hacer …
- Drømmekage (Danish Dream Cake) Bundt Cake by Brooklyn Homemaker
- Golden Tropical Coconut Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Key Lime Bundt Cake by Taking On Magazines
- Lava Flow Bundt Cake by All That’s Left Are The Crumbs
- Lime-Coconut Bundt Cake by Palatable Pastime
- Painkiller Bundt by Passion Kneaded
- Piña Colada Rum Bundt Cake by Making Miracles
- Pineapple Coconut Bundt Cake by Basic N Delicious
- Pineapple Upside Down Coconut Cake by Adventures in All Things Food
- Raspberry Mojito Bundt Cake by SpiceRoots
- Speckled Tropical Bundt Cake by I Camp in my Kitchen
- Tequila Sunrise Bundt Cake by Los Chatos Chefs
- Tres Leche Bundt with Pineapple and Strawberry Whipped Cream by A Day in the Life on the Farm
- Tropical Hummingbird Bundt Cake by Tartacadabra
- Tropical Supreme Cake with Rum Cream Cheese Glaze by Sew You Think You Can Cook
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
Chocolate Coconut Tres Leches Bundt Cake
Yield: Serves 8
For the Cake
- 1/2 cup unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 2 Tbsp yogurt or sour cream
- 1/2 cup and 1/4 cup sugar, divided
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 small can evaporated milk
- 1 14 oz. can sweetened condensed milk
- 1 16oz can of coconut milk
- 1 teaspoon vanilla (optional)
For the Ganache
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Preheat the oven to 350°F. Generously butter the inside and sides of a bundt pan. Sprinkle with cocoa- set aside.
- In a large mixing bowl, combine the butter and ½ cup of the sugar. Whisk until smooth and pale. Next, add the egg yolks and whisk till creamy. Add vanilla and set aside.
- In a very clean stand mixer bowl or a large mixing bowl, Beat egg whites on medium high using a whisk attachment until soft peaks form. Gradually 1/4 cup sugar and a pinch of salt while the mixer runs and continue beating until stiff peaks form.
- In a separate bowl, mix together the flour, salt, cocoa and baking soda.
- In an measuring cup, mix the milk and yogurt or sour cream.
- Add the dry ingredients and the milk mixture to the eggs in batches, making sure to start and end up with flour addition. Do not over mix.
- Pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Repeat with another third of egg whites, mix and then the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
- Pour the batter into the prepared pan. Bake for 30-40 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean.
- Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Then flip the cake right side up so it can cool.
- While the cake is baking, combine the soak ingredients in a liquid measuring cup and set aside.
- After the cake has cooled for about 15 minutes, use a fork to prick it all over, not forgetting the sides, edges and all over the top. Try to get pretty close to the bottom of the cake.
- Use a spoon or pour the soaking liquid over the cake, a little at a time, waiting for it to absorb before adding more. I would use the spoon and gently press the liquid into the cake. It may seem like a lot of liquid, but use as much as you can to soak the cake.
- Chill the cake in the fridge for an hour (or more) to really let the flavors soak and set.
- Meanwhile, mix the ganache ingredients and set aside. when ready to serve, pour on top of the cake.
- Store in the fridge until you’re ready to serve.