Chocolate Coconut Bundt Cake

Ingredients

• 150 g Medjool dates (15 pieces without pits)
• 200 g applesauce
• 200 g room‑temperature butter
• 4 eggs (medium size)
• 450 g spelt flour type 1050
• 1 packet baking powder
• a pinch of salt
• 80 g cocoa powder
• 150 g shredded coconut
• 250 ml milk (3.5% fat)
• 2 tbsp apricot jam

Instructions

1. 1.

   Grease the bundt pan if necessary. Blend dates with applesauce into a fine puree. Separate the eggs. Whip the butter until fluffy, add yolks one at a time while continuing to stir. Add the date mixture to the butter mixture and mix well.

2. 2.

   Combine spelt flour with baking powder, salt, cocoa powder and 100 g shredded coconut. Alternately fold in the milk in several steps into the batter. Beat egg whites to stiff peaks and fold them into the batter. Pour the batter into the pan and smooth the top. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 50–60 minutes.

3. 3.

   Remove from the oven and let cool in the pan for 10 minutes. Transfer the cake to a wire rack. Warm apricot jam, strain through a sieve, then brush the cake with it. Sprinkle remaining shredded coconut on top and allow to cool.