1/2 c butter, soft
1 c dark brown sugar
2 eggs
3/4 c flour
3/4 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c whole milk
Prepare brown batter –In a bowl, cream butter and brown sugar, until light and fluffy. Add eggs, one at a time, beating well after each. In a bowl, combine flour, baking powder, baking soda and salt. Alternate add flour mixture and milk to the butter mixture, one at a time, beginning and ending with flour mixture. Set batter aside.
1 c sugar
1/4 c oil
1 egg
1 t vanilla
1/2 c milk
3/4 c plus 2 T flour
1/2 c plus 2 T cocoa powder
3/4 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c boiling water
Prepare chocolate batter — In a bowl cream sugar and oil, until light and fluffy. Beat in egg, vanilla and milk. In a bowl mix together flour, cocoa, baking powder, baking soda and salt. Slowly add flour mixture to butter mixture until well combined, carefully stir in water.
Grease and flour a bundt pan well. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter. Alternate until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake in a preheated 350 degree oven 50 – 60 minutes or until skewer inserted in center comes out clean. Cool in pan for 15 minutes, remove from pan and let cool entirely. Prepare frosting —
1 can dulce de leche
1/2 c powdered sugar
2 T vanilla extract
1 c butter, softened
1/2 t salt
1 c toasted coconut
In a bowl beat dulce de leche, butter, powdered sugar, vanilla and salt for 3 minutes, stir in coconut. Place in the refrigerator for 1 hour.
Place cake on serving plate, spread frosting over cake. Press 1 1/2 cups toasted coconut into the sides and top cake. Melt 1/2 c chocolate chips, drizzle strips on the cake.
To toast coconut — spread coconut on a baking sheet, bake in a preheated 350 degree oven for 5 – 6 minutes until desired color is reached.
