Coconut-Chocolate Mini Bundt Cakes
Try serving these coconut-chocolate cakes with berries; the vitamin C will help you absorb the iron they contain.
- Cooking spray
- 3/4 cup sifted cake flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 egg yolks
- 1/3 cup cold water
- 2 tablespoons vegetable oil
- 4 egg whites, at room temperature
- 1/3 cup bittersweet chocolate chips
- 1/4 teaspoon cream of tartar
- 2 tablespoons butter
- 1 tablespoon shredded sweetened coconut, toasted
- Preheat oven to 350 degrees F. Lightly spray mini Bundt cake molds with cooking spray. In a bowl, combine flour, cocoa, sugar, baking soda, and salt.
- In a separate bowl, whisk egg yolks, water, and oil until well blended. Whisk in about one-third of the flour mixture and stir until just combined. Add another third of the flour mixture and whisk again. Add remaining mixture and whisk until just combined.
- In a large, clean bowl, beat egg whites with an electric mixer on high speed until foamy. Add cream of tartar and beat on high speed until stiff peaks form. Stir a quarter of the egg whites into batter. Gently fold remaining egg whites into batter until just blended and no white streaks are visible.
- Evenly divide batter into prepared Bundt cake molds. Bake for 25 to 30 minutes or until a skewer inserted into center comes out clean. Set mold on rack to cool for about 10 minutes. Using a small metal spatula, gently loosen edge of cakes. Turn cakes onto rack and cool completely.
- In a small saucepan, heat the chocolate chips and butter over medium-low, stirring frequently, for about 1 to 2 minutes or until just melted and mixture is smooth. Remove pan from heat. Drizzle about 2 teaspoons on each coconut-chocolate mini Bundt cake. Sprinkle about 1/2 teaspoon coconut on each cake.
Per serving: 307 kcal cal., 14 g fat (6 g sat. fat), 352 mg sodium, 3 g fiber, 27 g sugar, 6 g pro., 22 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet