Dolly's Donut Coconut Bundt Cake

This glam cake from the Baked bakery in Red Hook, NY, will have you singing Dolly's praises!

By Charlyne MattoxPublished: Sep 30, 2020

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Brian Kennedy

Yields:

12 - 16 serving(s)

Prep Time:

40 mins

Cook Time:

55 mins

Total Time:

1 hr 35 mins

A note from Matt & Renato of Baked: "We are thoroughly enamored of the ribbon of chocolate running throughout this cake—it is a tasty and fun surprise. However, if you are not a chocolate fan (the horror!), you can turn Dolly’s Doughnut into a straight-up (and quite tasty) coconut-y Bundt. Simply omit the dark chocolate filling in its entirety, pour all of the coconut batter directly into the pan, and bake per the recipe. We leave it up to you whether you want to omit the white chocolate glaze (and whether you consider white chocolate to be chocolate, anyway)."

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Ingredients

1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
3 cups (385 g) all-purpose flour, spooned and leveled, plus more for pan
1 Tbsp. baking powder
1/2 tsp. kosher salt
2 1/2 cups (500 g) granulated sugar
2 large eggs
2 large egg yolks
2 Tbsp. coconut extract
2 tsp. pure vanilla extract
1 1/3 cups (315 ml) unsweetened coconut milk
Dark Chocolate Coconut Filling
Simple Coconut Glaze
Pink or rainbow sprinkles (optional)

Directions

1. Step 1Preheat oven to 350°F with the rack in the middle position. Butter the inside of a 10- or 12-cup Bundt pan, dust with flour; knock out excess flour. (Alternatively, spray the pan with cooking spray.) Either way, make sure the pan’s nooks and crannies are all thoroughly coated. Whisk together flour, baking powder, and salt in a bowl.
2. Step 2Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Scrape down the sides and bottom of the bowl. Add eggs and egg yolks, one at a time, beating well after each addition. Scrape down the bowl. Beat in coconut and vanilla extracts just until incorporated. Add flour mixture in three parts, alternating with coconut milk, beginning and ending with flour mixture, mixing after each addition until just combined, about 10 seconds; do not over mix.
3. Step 3Spoon half of the cake batter into the prepared pan. Spoon Dark Chocolate Coconut Filling on top of batter, keeping it in the center of the batter and away from the sides of the pan. Spoon remaining batter over the filling. Smooth top with an offset spatula. Bake until a small sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes
4. Step 4Cool completely in the pan on a wire rack. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Place a baking sheet (lined with parchment if you like, for easy cleanup) underneath the wire rack. Pour Simple Coconut Glaze in large, thick ribbons over the crown of the Bundt, allowing the glaze to spread and drip down the sides of the cake. Top with sprinkles, if desired. Allow the glaze to set before serving, about 5 minutes