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Categories:Viewed: 10 - Published at: 3 years ago
Ingredients
- 1-8 oz package cream cheese (softened to room temperature)
- 2 sticks of unsalted butter* (softened to room temperature)
- 3 cups sugar
- 6 large eggs (at room temperature)
- 2 tsp. vanilla extract
- dash of salt
- 3 cups cake flour
- 1 cup sweetened coconut
- 2 cups Nestle's semi-sweet mini morsels (divided) Melt half to drizzle into batter.
Method
- Preheat oven (with rack in the center) to 325 degrees.
- 1. BEAT softened butter and cream cheese at medium speed with an electric mixer, 2 minutes or until creamy.
- 2. Gradually add sugar, and beat well.
- 3. Add eggs, 1 at a time, beating well after each.
- 4. Add vanilla and salt, mixing well.
- 5. Gradually add flour with mixer on stir setting.
- 6. Fold in coconut and 1-cup mini morsels.
- Prepare pan
- Grease and flour a bundt pan (mine holds 10 cups). I use Baker's Joy.
- Make an aluminum foil collar that will be 2-3 inches above top of bundt pan. (This keeps cake from browning too quickly; also cake will rise above top of pan.)
- Pour approximately 1/3 of batter into the pan. Drizzle half of the melted chocolate onto batter and swirl into batter with a toothpick. Pour in another 1/3 of batter and repeat drizzling and swirling of remaining melted chocolate. Pour in remaining batter. Swirl pan in circular motion to even out batter. Attach collar and place cake in the oven. Bake for approximately 1 hour and 30 minutes. Check for doneness with a wooden skewer inserted toward the center of cake. You call also look for brownness of cake around the tube. Remove and cool in pan for 30 minutes. Cake will shrink down and away from pan. Turn onto cake plate and let cool for another 2 hours.
