Coconut Marble Cake

Do you have a new year resolution ? Did you already break your a new year resolution ? Well, some people still make a new year resolution every year, and how many of them passed it ? I bet every one has at least once a new year resolution.

I'm not so organize people who always make notes , and I know I couldn't or even forget what is my goal last year ? What I know is today I lost 5 lbs. *I did Dora's Dancing* :DD ... and still long way to go, since I already have number on my mind . Hopefully I can reach it. And another promise i made to my self is to be more patient behind the wheel. *gosh, can't you believe that I got ticket for speeding right before Christmas.. it was suck !! $100,- is gone !! - no more speeding, no more reckless..please !

OK, than enough about me ! Now lets back to the kitchen :))

What I remember is, this is already 3 times I bake Coconut Marble Cake during 2 weeks, surprised me is my daughter loves this cake very much. Pretty simple and yet delicious, lets try ..

Coconut Marble Cake

Recipe Ingredients
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1 1⁄2 cups sugar
2 tsp baking powder
2 tsp vanilla extract
4 large eggs
2 cups all-purpose flour

1/4 cup coconut powder
1 cup coconut milk

2 tsp coconut extract
1⁄2 cup semisweet chocolate chips
1 cups sweetened flaked coconut, finely chopped

Chocolate Drizzle: 1⁄2 cup semisweet chocolate chips melted

Garnish: toasted coconut

Recipe Preparation
1. Heat oven to 350°F. Grease and flour a 10-in. (12-cup) bundt pan.

2. Beat butter, sugar, baking powder, coconut extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with coconut milk in 2 additions, just until blended, scraping sides of bowl as needed.

3. Melt chocolate chips in a medium bowl in microwave as pkg directs. Cool slightly, then stir in 1 1⁄2 cups batter until blended.

4. Stir coconut into remaining batter. Spoon 2 cups into prepared pan. Drop spoonfuls of chocolate batter into pan, leaving spaces between each dollop. Drop spoonfuls coconut batter between chocolate batter. Repeat, alternating batters, with the rest. Run a knife through batters to marbleize.

5. Bake 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting cake on rack to cool completely.

6. Scrape melted chocolate into a small zip top bag. Cut a tip off 1 corner and pipe chocolate over cake; sprinkle with toasted coconut.

Planning Tip: Can be made up to 5 days ahead. Store covered at room temperature.