Chocolate and Coconut Marble Pound Cake

For the coconut cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, at room temperature

1 1/4 cups granulated sugar

1 egg

1 egg yolk

1 tablespoon coconut extract

1 teaspoon vanilla extract

1/2 cup plus 2 tablespoons unsweetened coconut milk

For the chocolate cake:

1 cup all-purpose flour

1/2 cup Dutch-processed cocoa powder

1 1/8 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

Heat oven to 325° F. Grease and flour a 10-cup or 12-cup Bundt pan.

Make the coconut cake batter:

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg and the yolk one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.

Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.

Make the chocolate cake batter:

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.  Gradually beat in the sugar.  Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.  At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

In a small bowl, stir the vanilla extract into the sour cream.  At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. 

Spoon one-half the coconut cake batter into the prepared Bundt pan, and smooth it into an even layer. Spoon one-half the chocolate cake batter over the coconut batter and smooth it into an even layer. Repeat with the remaining batters.

Bake the cake for 60 minutes, or until a cake tester inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Then, invert the cake onto the rack and cool completely.

For the glaze:

4 to 6 tablespoons coconut milk

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1 cup confectioner's sugar, sifted

4 ounces bittersweet chocolate, melted and still warm

Make the glaze:

In a large bowl, whisk together 4 tablespoons of the coconut milk, the coconut extract, and the vanilla extract.  Add the confectioner's sugar and whisk until incorporated and smooth.  Slowly stir in the melted chocolate.  The glaze should be thick, yet pourable; if the glaze appears too thick, thin it out with additional coconut milk, a tablespoon at a time, until the desired consistency is reached.

Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spead and drip down the sides of the cake.

The cake can be kept in an airtight container at room temperature for up to 3 days.

Makes 1 10- to 12-inch Bundt cake.

From Brown Eyed Baker blog and The Cake Book by Tish Boyle, with many changes