Coconut Mocha Cake - cooking recipe

Ingredients

2 ounces unsweetened chocolate squares
1/2 cup coconut, toasted (optional)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup butter, softened
2 cups white sugar
3 jumbo eggs (room temperature)
3 teaspoons instant espresso powder
1 1/4 cups buttermilk
1/8 cup powdered sugar (optional)

Preparation

Preheat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan.
Melt chocolate over a very low heat and set aside.
In a small bowl, combine the flour, baking powder and baking soda.
Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
Pour 1/2 of the remaining plain batter into the prepared pan.
Next spoon the chocolate batter ontop of the plain batter.
Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
Bake 45 - 50 minutes, checking to ensure cake is cooked.
Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
Lightly sprinkle powdered sugar ontop of cooled cake and serve.