Chocolate Coconut Bundt Cake

Chocolate Coconut Bundt Cake For the Cake: 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup whole milk 1/2 cup vanilla yogurt 1 cup unsalted butter 1 1/2 cups sugar 4 large eggs 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract 1/2 cup coconut For the Ganache: 1 cup heavy cream 10 ounces semi sweet chocolate For the Garnish: 1/4 to 1/2 cup coconut For the Cake: Preheat your oven to 325 degrees F. Spray your Bundt pan generously with non stick spray. In a large bowl whisk flour, cocoa, baking soda, and saltl. In a small bowl mix the milk and vanilla together. Now cream your butter and sugar in a stand mixer until it's light and fluffy. Beat in your eggs, 1 at a time, mixing well after each addtion. Add your extracts, mix again. Now reduce your mixer to low speed and add the flour mixture, alternate that with milk mixture, ending with flour. Fold in your coconut and mix till combined. Spoon your batter into the pan.Slide cake into preheated oven. Bake for about 55 to 60 minutes. Allow to cool. Then invert the pan onto a plate. For the Glaze: In a medium saucepan heat cream until hot but not quite boiling, do this over a medium low heat. Remove pan from the burner. Add the chocolate and whisk until smooth. Allow to cool just a bit. Pour over cake. For the Garnish: Sprinkle coconut over top.