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This recipe uses a can of Chocolate Schmear to make an easy chocolate swirl in the center, and glaze for the top of the cake.
1 cup (2 sticks) unsalted butter
1/2 teaspoon salt
1 1/2 cups sugar
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup Hi-maize® fiber (or substitute 1 additional cup flour)
1 teaspoon baking powder
1/2 cup coconut milk powder
1/2 teaspoon vanilla extract
3 drops to 1/4 teaspoon coconut flavor, to taste
1/2 cup milk
5 large eggs
12-ounce can Chocolate Schmear, divided
1/4 cup heavy cream
Preheat the oven to 350°F and grease a 9- to 10-cup bundt-style pan.
Beat the butter till soft and fluffy. Mix in the salt, sugar, flour, Hi-maize (or flour), baking powder, and coconut powder to make a stiff batter.
Add the flavorings, milk, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter.
Spoon 1/2 cup batter into a bowl and mix with 1/2 can (a heaping 1/2 cup) Chocolate Schmear. Reserve the remaining Schmear for the glaze.
Spoon the remaining batter into the prepared cake pan. Drop spoonfuls of the chocolate batter on top of the coconut batter and swirl together.
Bake the cake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out to cool on a rack.
While cake is cooling, make the glaze. Heat the heavy cream just to a boil, and stir in the remaining Schmear. Stir until smooth, heating gently as necessary to make a pourable glaze. Drizzle over the cake, and let rest until the glaze has cooled and is set. Yield: 1 cake, 14 to 16 servings.