Coconut Chocolate Bundt Cake

Serves 8-10

       Cake:

       Preheat oven to 350º.

  1. In a large bowl mix together:

4 Tbs Butter, melted

½ cup Raw Sugar

4 Eggs

14oz can Coconut Milk

1½ tsp Vanilla

2-3 Tbs Orange Zest or Orange Marmalade

2.   Stir in the following to the above mixture in order given:

1½ cups Almond Flour

1 cup Almond Meal

1 cup Shredded Coconut

1 tsp Cardamom

1½ tsp Baking Powder

½ tsp Salt

Bake at 350º for 45-55 minutes in a buttered bundt or bread pan.

Test by inserting a knife. It should be pretty clean when removed.

Allow to cool before adding frosting.

      Chocolate Frosting:

1.  In a double boiler (or in a small bowl, microwave) melt the chocolate and cream.

    When using the double boiler keep stirring until just melted. If microwaving heat for 30 seconds. 

    Remove and stir. Repeat only once again if not melted. Do not over cook the chocolate.

6 oz or ⅔ cup Dark chocolate, 72%, good quality

⅓ cup Whipping or Coconut Cream

2.  Wait for 10 to 15 minutes until firm enough to hold when spreading over cake.

    Sprinkle over top: 

½ cup Coconut,  shredded