Categories: Desserts
Ingredients
- 1 cup butter, room temperature
- 8 ounces (1 bar) cream cheese, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup mini chocolate chips
- for the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 cup shredded coconut
Directions
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Cream butter, in a large mixing bowl until light and fluffy. Add in cream cheese and beat again until almost white in color. Add sugar and beat well. Add in eggs, one at a time, beating well after each addition. Add in vanilla extract and beat again.
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Combine flour, baking soda and salt. Alternating, add flour mixture and buttermilk, starting and ending with flour, just until completely combined.
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Stir in coconut and chocolate chips.
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Spoon batter (it will be thick) into a greased and floured 10 inch bundt pan. Bake in a preheated 325 degree oven for 70-80 minutes, using a toothpick to test for doneness.
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Let cake rest in pan for 30 minutes before inverting on to a cooling rack to cool completely.
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Once cake is completely cooled, make the glaze,
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Stir together powdered sugar and 2 tablespoons milk until smooth and no lumps. Add more milk if needed to drizzling consistency.
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Toast coconut by spreading out on a foil lined baking sheet then placing in a 350 degree oven for 7-10 minutes, just until golden. Let cool before using.
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Drizzle cake with glaze then sprinkle with cooled coconut.