Deep Dark Chocolate Coconut Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 10 servings butter softened
• 2 cups bag coconut shredded sweetened finely chopped
• 1 large egg white 
• 3 large eggs 
• 2 cups flour all-purpose
• 1.5 cups nonfat yogurt plain
• 0.5 teaspoon salt 
• 3 ounces bittersweet chocolate cooled melted
• 0.5 cup sugar 
• 1 cup sugar 
• 0.5 cup condensed milk sweetened
• 0.5 cup cocoa powder unsweetened
• 1 tablespoon cocoa powder unsweetened
• 0.5 teaspoon vanilla extract pure
• 2.3 teaspoons vanilla extract pure
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• hand mixer
• toothpicks
• kugelhopf pan

Directions

1. MAKE THE CAKE: Preheat the oven to 35
2. Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white.
3. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
4. In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy.
5. Add the sugar and beat until light and fluffy.
6. Add the eggs, 1 at a time, beating well after each addition.
7. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.
8. Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle.
9. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter.
10. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean.
11. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.
12. MAKE THE GLAZE: In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar.
13. Whisk in the cocoa and vanilla and let cool.
14. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set and slightly cracked before serving.