Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) salt
  • 3 large eggs (150g)
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tsp (10ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) cream of coconut (sweetened)
  • 1/4 cup (30g) powdered sugar
  • 1 tsp (5ml) coconut extract
  • 1 cup (60g) shredded sweetened coconut
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the Bundt pan thoroughly. Sift together flour, cocoa, baking powder, baking soda, and salt to remove lumps.
  2. In a separate bowl, beat eggs and sugar until pale, then stream in melted butter and milk. Fold in the dry ingredients until just combined, then stir in chocolate chips.
  3. Whip the softened cream cheese and powdered sugar until smooth. Fold in the cream of coconut and coconut extract. Finally, stir in the shredded coconut until the mixture is thick and holds its shape.
  4. Pour roughly half of the chocolate batter into the bottom of the pan. Using a spoon or piping bag, place a thick ring of the coconut cream filling around the center, leaving a 1-inch gap from the edges of the pan.
  5. Carefully spread the remaining chocolate batter over the top, sealing the cream center completely.
  6. Bake for 50-60 minutes. Use a toothpick to check for doneness.
  7. Prepare the ganache by melting the chopped semi-sweet chocolate with heavy cream and butter until smooth, then glaze over the cooled cake.