Chocolate Caramel Coconut Bundt Cakes
These Mini Bundt Cakes are the perfect combination of chocolate, caramel, and coconut. Moist, delicious, and perfectly rich!
  • 3 ounces semi sweet chocolate , chopped
  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter , melted
  • 1 and 1/2 cup sugar
  • 1 large egg , at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups sweetened shredded coconut , toasted
  • Caramel Sauce
  • Hot Fudge Sauce
  1. Preheat oven to 350 degrees. Generously spray mini bundt pan with nonstick cooking spray.
  2. Melt chocolate in a microwave safe bowl for 10 second increments, stirring in between, until smooth. Set aside.
  3. Sift flour, cocoa powder, baking powder and soda, and salt into a bowl.
  4. In the bowl of your mixer, beat melted butter and sugar on medium high speed for 2 minutes.
  5. Add egg and vanilla and beat for an additional 2 minutes.
  6. Stir in buttermilk and flour mixture until just combined.
  7. Spoon batter into bundt pan and fill 2/3 of the way full.
  8. Bake bundt cakes for 10-17 minutes (10-12 minutes for a small bundt pan and 15-17 minutes for larger mini bundt cakes) or until a knife is inserted and comes out clean.
  9. Cool for 5 minutes in the pan, then invert cakes onto a cooling rack to cool completely.
  10. Once cool, heat caramel sauce and hot fudge in a microwave safe bowl for 30 seconds.
  11. Dip cakes into the warm caramel sauce, the sprinkle with a generous amount of toasted coconut.
  12. Drizzle cake with hot fudge sauce.
  13. Repeat with the rest of the cakes.
  14. Makes 8-10 mini bundt cakes.