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Coconut Marble Cake
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Description :
This recipe uses a can of Chocolate Schmear to make an easy chocolate swirl in the center, and glaze for the top of the cake.Ingredients :
- 1 cup (2 sticks) unsalted butter
- 1/2 teaspoon salt
- P1 1/2 cups sugar
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup Hi-maizeŽ All-Natural Fiber (or substitute 1 additional cup flour)
- 1 teaspoon baking powder
- 1/2 cup coconut powder
- 1/2 teaspoon vanilla extract
- 3 drops to 1/4 teaspoon coconut flavor, to taste
- 1/2 cup milk
- 5 large eggs
- 12-ounce can Chocolate Schmear, divided
Glaze
Ingredients :
- 1/4 cup heavy cream
Directions :
- Preheat the oven to 350°F and grease a 9- to 10-cup bundt-style pan.
- Beat the butter till soft and fluffy. Mix in the salt, sugar, flour, Hi-maize (or flour), baking powder, and coconut powder to make a stiff batter.
- Add the flavorings, milk, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter.
- Spoon 1/2 cup batter into a bowl and mix with 1/2 can (a heaping 1/2 cup) Chocolate Schmear. Reserve the remaining Schmear for the glaze.
- Spoon the remaining batter into the prepared cake pan. Drop spoonfuls of the chocolate batter on top of the coconut batter and swirl together.
- Bake the cake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out to cool on a rack.
- While cake is cooling, make the glaze. Heat the heavy cream just to a boil, and stir in the remaining Schmear. Stir until smooth, heating gently as necessary to make a pourable glaze. Drizzle over the cake, and let rest until the glaze has cooled and is set. Yield: 1 cake, 14 to 16 servings.