Amy Bouchard's Chocolate Coconut Bundt Cake
2 cups sugar
1 cup vegetable oil
2 whole eggs
3 cups all purpose flour
1 cup unsweetened cocoa
2 tablespoons Baking Powder
1 1/2 teaspoons salt
1 cup hot black coffee
1 cup sour milk or buttermilk (add 1 tablespoon white vinegar to a cup whole milk = sour milk)
1 tablespoon vanilla extract
1/4 cup sugar
1 Tablespoon vanilla extract
8 oz. pkg. cream cheese ( softened)
1 whole egg
3/4 cup sweetened flaked coconut
1 cup semi-sweet or milk chocolate chips
Mix filling into a small bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and choc. chips until well blended. ( set aside)
Preheat oven to 350 degrees. Heavily grease and flour Bundt cake pan.
In a large mixing bowl combine sugar, oil, and egg. Beat on high for one minute. Add remaining ingredients, beat for three minutes at medium speed until well blended.
Spoon half the batter into the prepared Bundt pan. Spoon prepared filling on top of batter, then top with remaining batter.
Bake at 350 degrees for 75-80 minutes. (The center may seem unbaked but that is because of the cream cheese filling).
Cool upright for 15-20 minutes. Remove from pan and cool, then pour glaze over the cake. Best when stored in refrigerator.
2 cups powered sugar
6 Tablespoons Cocoa
4 Tablespoons Butter
1 Tablespoon Vanilla extract
5-6 Tablespoons Hot water
Blend until smooth.