Coconut Marble Bundt cake

Delight holiday dinner guests with a Coconut Marble Bundt Cake masterpiece that’s also super easy to make! Grab some of our Toasted Coconut Clusters and Toasted Coconut Bar and get the recipe below! 🥥🍫


  • 1 ½ cups granulated sugar
  • 1 ½ cups unsalted butter softened
  • 1 teaspoons fine sea salt
  • 1 tablespoon pure vanilla extract
  • 4 large eggs plus 2 egg yolks
  • ¼ cup plus 2 tablespoons sour cream
  • 1 cup plus 2 tablespoons cake flour
  • ½ cup cake flour
  • ⅓ cup dutch process cocoa powder
  • Chocolate Glaze
  • 1 cup organic powdered sugar
  • 3 tablespoons cocoa powder
  • Pinch fine sea salt
  • 2 tablespoons milk
  • Flaked sea salt
  • 1 bag Niagara Toasted Coconut Clusters
Coconut Marble Bundt cake


  • STEP 1:

    Preheat the oven to 350 F. Grease and flour a 10 cup Bundt pan.
  • STEP 2:

    If your eggs aren’t at room temp, set them in a bowl of warm water.
  • STEP 3:

    In the bowl of a stand mixer, beat together the sugar, butter, salt and vanilla for a full 10 minutes, the mixture should be very light and fluffy.
  • STEP 4:

    With the mixer on low, one by one add the eggs and yolks, allowing time for each to fully incorporate before adding another. Add the sour cream and beat to combine.
  • STEP 5:

    Divide batter in half (use a scale if you have it for accuracy).
  • STEP 6:

    To one half sift in ½ cup cake flour and cocoa. To the other half sift in 1 cup flour and 2 tablespoons of cake flour.
  • STEP 7:

    Layer the batter into the Bundt pan, alternating between the chocolate and the plain (you should get about 3 layers from each for a total of 6-7 layers, extras can be added on top).
  • STEP 8:

    Bake for 50-60 minutes, until you can press the top and it feels firm, or use a cake tester.
  • STEP 9:

    Let cool in the pan for 5 minutes then overturn onto a cooling rack.
  • STEP 10:

    Once completely cool, make the glaze by whisking all the ingredients together. If the glaze is thick, add a bit more milk, if it’s too thin, add more powdered sugar (or cocoa).
  • STEP 11:

    Spoon glaze on top of Bundt and sprinkle with flaked sea salt and chopped Niagara Chocolate.

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