Categories: Desserts

Ingredients

• 1 cup butter, room temperature
• 8 ounces (1 bar) cream cheese, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup mini chocolate chips
• for the glaze
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/4 cup shredded coconut

Directions

1. Cream butter, in a large mixing bowl until light and fluffy. Add in cream cheese and beat again until almost white in color. Add sugar and beat well. Add in eggs, one at a time, beating well after each addition. Add in vanilla extract and beat again.

2. Combine flour, baking soda and salt. Alternating, add flour mixture and buttermilk, starting and ending with flour, just until completely combined.

3. Stir in coconut and chocolate chips.

4. Spoon batter (it will be thick) into a greased and floured 10 inch bundt pan. Bake in a preheated 325 degree oven for 70-80 minutes, using a toothpick to test for doneness.

5. Let cake rest in pan for 30 minutes before inverting on to a cooling rack to cool completely.

6. Once cake is completely cooled, make the glaze,

7. Stir together powdered sugar and 2 tablespoons milk until smooth and no lumps. Add more milk if needed to drizzling consistency.

8. Toast coconut by spreading out on a foil lined baking sheet then placing in a 350 degree oven for 7-10 minutes, just until golden. Let cool before using.

9. Drizzle cake with glaze then sprinkle with cooled coconut.

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