Date brownie bundt cakes filled with coconut cream and raspberries


Date brownie bundt cakes filled with coconut cream and raspberries

You just have to try these amazing bundt cakes. I've fallen in love with date brownie since I saw it and after first bite I knew it will be my new addiction.

They are rich, moist and very chocolaty and they so well with this creamy, velvety coconut filling. Topping them with fresh raspberries gives a nice, tangy touch to them.

I can assure you- once you bake these little beauties you will look for an occassion to make them again.

If you don't have the bundt cakes forms you can easily bake the in a regular muffin cups. To fill them with coconut cream just scoop out a bit of baked muffin to get a small hole.

Makes 9-10 bundt cakes

  • 300 grams dates
  • 2 bananas
  • 2 eggs, whites and yolks separately
  • 60 grams dark chocolate
  • 1 tbsp (full) peanut butter
  • 2 tbsp (full) coconut oil
  • 2 tbsp cocoa powder
  • pinch of salt
  • 1 tsp (flat) baking powder
  • 1 tsp (flat) baking soda
  • fresh raspberries
  • powdered sugar, cocoa powder, chocolate shavings for decoration
For the coconut filling:
  • 1 can full fat coconut milk, chilled
  • 100 grams mascarpone
  • 2 tbsp powdered sugar
  1. Soak the dates in a hot water for about 30 minutes. Drain.

    Preheat the oven to 180 C degrees (no fan).

    Melt chocolate, peanut butter and coconut oil in a water bath.

    Beat the egg whites with a pinch of salt until firm. Set aside.

    Blend all the other ingredients: soaked and drained dates, bananas, yolks, cocoa powder, baking powder nad soda and melted chococlate with coconut oil and peanut butter. Blend until you get a nice and velvety consistency.

    Add beated egg whites and stir them in watching carefuly not to loose all the air.

    Fill the molds almost to the full and bake the cakes for about 30-35 minutes. Make sure not to overbake them as they will be dry and hard.

    Remove them from the oven and let them cool down completely on the rack.

    To make the coconut filling remove the hard, stiff part from the coconut milk.

    Place about 250 grams of coconut cream in a bowl. Add 100 grams mascarpone cheese. Usinh hand mixer mix until everything is well combined and fluffy, Add powdered sugar to taste and mix for a while.

    Using a confectionery sleeve fill the cold bundt cakes with coconut filling.

    Top the cakes with fresh raspberries.

    Sprinkle with powdered sugara and cocoa powder.

    Decorate with chocolate shavings.


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