How can I scale the servings?

Use the portion selector near the recipe title. All ingredient amounts adjust instantly so you can cook for one or for a crowd without mental math.

Do you suggest ingredient swaps?

Seasonal swap ideas and substitutions are highlighted in the step-by-step instructions, so you can use what is ripe in your kitchen garden or market.

Can I prepare parts of the recipe ahead?

Look for make-ahead notes in the steps. Many sauces, doughs and roasted vegetables can be prepared earlier and finished just before serving.

Desserts Kuchen

Vegetarian

Coconut chocolate bundt cake

Name: Coconut chocolate bundt cake
Yield: 30
Ingredients: 750 g Kochschokolade; 12.5 Ei; 550 g Zucker; 550 g Mehl; 375 g Kokosfett; 312.5 ml öl; 250 g Kokosflocken; Eidotter; 5 TL Magerkakaopulver; 1.25 Packung Backpulver; 0.31 Packung Vanillezucker; Butter; Mehl

Seasonality: 0%.

Ingredients for 30 persons: 750 g Cooking chocolate, 12.5 eggs, 550 g Sugar, 550 g Flour, 375 g Coconut fat, 312.5 ml Oil, 250 g Coconut flakes, Egg yolk, 5 tsp Cocoa powder, 1.25 packages Baking powder, 0.31 packages Vanilla sugar, Butter, Flour

Nutrition per serving View details

Carbohydrates: 47 g Protein: 8 g Fat: 27 g Fiber: 1 g

Energy: 451 kcal (1,887 kJ)

Preparation of Coconut chocolate bundt cake

dottermass

12.5 eggs
0.31 L hot Water
27.5 dag Sugar
0.31 packages Vanilla sugar
Egg yolk

Disconnect 12.5 eggs. Stir the Egg yolk with 27.5 dag Sugar, 0.31 packages Vanilla sugar and 0.31 L hot Water until frothy.

egg whites

27.5 dag Sugar

Beat the egg whites until stiff, gradually adding 27.5 dag Sugar.

flour

55 dag Flour
1.25 packages Baking powder

Mix 55 dag Flour with 1.25 packages Baking powder.

mix

0.31 L Oil
25 dag Coconut flakes

Stir 0.31 L Oil into the dotter mass. Fold in 25 dag Coconut flakes. Then fold in the flour and beaten egg whites alternately.

shape

5 tsp Cocoa powder
Butter, Flour

Grease with Butter and dust with Flour. Pour two thirds of the dough into the mold. Mix the rest with 5 tsp Cocoa powder and also pour into the mold. Mix the dark and light batter lightly with a fork.

bake

Bake the guglhupf in the oven at 180 °C for 1 hour. Then leave to cool.

glaze

75 dag Cooking chocolate
37.5 dag Coconut fat

While the guglhupf is in the oven, prepare the chocolate icing. To do this, melt 75 dag Cooking chocolate and 37.5 dag Coconut fat in a water bath. Leave to cool until the glaze is just pourable. Spread the icing over the cold Guglhupf. Chill until the glaze is firm.

Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.

Martin Schlagnitweit

Nutrition per serving

Reference amount: 1 serving

Composition

Carbohydrates 58% Protein 9.9% Fat 33% Fiber 1.2%

Carbohydrates: 47 g
Protein: 8 g
Fat: 27 g
Fiber: 1 g

Energy

451 kcal

1,887 kJ

Questions about Coconut chocolate bundt cake

How many kcal does Coconut chocolate bundt cake have?: One serving of Coconut chocolate bundt cake provides 451 kcal.
How many carbs does Coconut chocolate bundt cake contain?: One serving of Coconut chocolate bundt cake contains 47 g of carbs.
How much protein does Coconut chocolate bundt cake contain?: One serving of Coconut chocolate bundt cake contains 8 g of protein.
How much fat does Coconut chocolate bundt cake contain?: One serving of Coconut chocolate bundt cake contains 27 g of fat.
How much fiber does Coconut chocolate bundt cake contain?: One serving of Coconut chocolate bundt cake contains 1 g of fiber.