Coconut Zebra Cake
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Coconut Zebra Cake
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Wow your guests with this fun Surprise-Inside Coconut Zebra Cake! Absolutely bursting with sweet chocolate, vanilla, and coconut flavors.
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Ingredients
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 unsalted butter 1 cup, 8 ounces, sticks, room temperature
- 2 1/2 cups granulated sugar
- 5 egg large, 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 bittersweet chocolate chips 2/3 cup
- 1/2 teaspoon coconut extract
- 1/2 cup coconut milk or heavy whipping cream
- 1/3 cup sweetened coconut flakes
Instructions
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.
Notes
- Adapted from Southern Living and Bakers Royale
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