I like to think that I have a pretty level head. As in, I can determine what is stupid and what is not. And this includes my own actions. It's quite funny how one event can cause you to completely question yourself. Here is some insight: You are Frodo and you are carrying the ring. The ring is completely bad for you, the cons outweigh the pros by a mile. It is carries the weight of the world and breaks you down. Yet, Frodo does not want to give up the ring. From an outside perspective, it seems the sensible solution would be to rid of the ring. But there is something very powerful making Frodo keep it. Catch my drift? Well I feel like Frodo.. and dam do I wish I was Gandolf.
My head is pretty unstable when it comes to this cake too. When we were traveling, we discovered the colossal combination. Not an O' Henry but nutella and coconut. My friend, Bo, loves coconut and nutella but it was only when we saw them on a crepe menu together that we realized what we were missing. It seems so obvious. And it is amazing. When I got home I wanted to get my bundt on and then the colossal craving hit and the birth of this cake came to be.Coconut Nutella Bundt Cake
Adapted from Bon Appetit Desserts
3 cups cake flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup whole milk*
2 cups (packed) sweetened flaked coconut (about 7 ounces)
1 1/2 cups Nutella, divided
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan. In heaping tablespoons, drop 3/4 cup of the Nutella onto the batter. Using a long knife swirl the batter and the Nutella to marbleize. Smooth the top. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Check the cake about 30 minutes in to see if the top is browning. If so, cover with tin foil. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely. Heat up the remaining 3/4 cup Nutella in the microwave to loosen it. Spread over the cool cake. Dust with powdered sugar. Serves 16.
* The original recipe called for coconut milk but I only had light and did not want to risk it. Feel free to try it with regular coconut milk instead of whole milk.