I made a Chocolate-Coconut Pumpkin Marble Bundt Cake.  It was luxurious.  Moist, rich, and pretty too! It won Nordic Ware’s Bundts across America contest.

However, it didn’t win the Grand Prize.

That’s okay, It’s still amazzzzing! Definitely for cake lovers. Are you a cake lover?

Yes? Get baking then. Cancel all plans. Make this cake now!

While you make it, get to know me a bit and what inspires me.  Because we all have things we love to do; dreams and goals.  Little things that make us who we are.  I’m sharing some of my little things with you.

For me, creativity comes through in baking. It’s an art to me.  I get home from work, kick off my heels, and bake my heart out.  Cause that’s just what I do. That’s just me.

Simple things make me happy too. Hanging with my Godkids. Pumpkin pie. The smell of breakfast. Hanging with Lucky Loo, the sweetest dog.

I like taking pictures. New places.  New things. Adventure. Memories that last forever.

I have dreams. Big dreams. Challenge can be my best friend. I’ll never stop setting goals, and I certainly won’t sell myself short. After all, life is short but we should make the most of it.  Keep happy and live your dream. It’s entirely possible.

Enough ranting! Here’s the nitty gritty: I don’t care about sports.  And I don’t care how much you can lift in the gym if your a guy.  It doesn’t impress me.  I care about intentions, love, and the laughter that ensues after wine.

This cake is excellent with wine.  Trust me.

Being gracious is important too.  I’ll hold the door for you.  I’ll buy something just because it’s your favorite.  I’ll listen to your man problems, I’ll give you advice if you ask.  Maybe I’ll even cook you whatever you want.

But here’s one thing you absolutely must know: I LOVE making pie.  It’s true when Joy the Baker said, “If you can make pie, you can make love”.  Nothing would make me happier than to bake a pie everyday and share the love.

There’s something about melted butter, sugar, flour and messes in my kitchen that makes me jubilant.

What are you doing that’s making YOU happy these days?


Chocolate-Coconut and Pumpkin Marble Bundt Cake

By Monique of Ambitious Kitchen

Nonstick baking spray, for pan

2 1/2 cups all-purpose flour, divided

1 teaspoon salt, divided

2 teaspoons baking powder, divided

1 1/2 sticks unsalted butter, softened

2 cups sugar

5 large eggs

1 teaspoon vanilla extract

1/2 cup sweetened coconut flakes

1- 6 oz bars dark chocolate

1- 15 oz can of pumpkin

2/3 cup of milk

2 teaspoons of pumpkin pie spice

1 teaspoon of cinnamon


6 oz dark chocolate

2 tsp of milk

1/3 cup toasted coconut

Baking Instructions:

Preheat oven to 350 degrees F.

Spray 12 cup Bundt pan with nonstick baking spray and dust with flour.

Divide dry ingredients into two separate medium bowls putting 1 1/4 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking soda into each bowl.

In a separate large bowl, cream the butter and sugar together until light and fluffy.  Beat in the eggs, one at a time. Add vanilla.

Make each cake batter by pouring half of the butter/sugar mixture into the two separate bowls of flour.  Mix both bowls until well combined and creamy.  One will be for chocolate-coconut cake mix and one is for the pumpkin cake.

For the chocolate & coconut batter: Put 6 oz of chocolate in small bowl and microwave in 30 seconds increments or until melted.  Cool for a few minutes and add to one of the cake batter bowls.  Then add 1/2 cup of milk and 1/2 cup of flaked coconut.  Mix and set aside.

For the pumpkin batter: Add 1 can of pumpkin and the pumpkin pie spice and cinnamon to the other butter/flour batter. Mix together until well combined.

Spoon half the pumpkin batter into the 12-cup bundt-cake pan. Drop the chocolate batter by spoonfuls over the pumpkin batter. Swirl a couple times with a butter knife. Repeat to spoon remaining pumpkin and chocolate batters into pan.  Swirl again about 10 times back and forth all over the pan.

Bake for 50-60 minutes or until toothpick comes out mostly clean.  Cool cake 10 minutes before turning it on a rack, then let cool completely.

Next put the other 6 oz of dark chocolate in a small microwave bowl with 2 tsp of milk. Microwave for 30 seconds, then stir.  Spoon the chocolate glaze over the cake and top with toasted coconut. Let the glaze set for about 10 minutes before serving.

Transfer the cake to a platter or serving dish and slice into 12 pieces.

Keep cake covered for up to 3 days.  Cake will remain moist.