Tuesdays with Dorie BWD: Coconut-Milk-Chocolate Marble Cake

There are I few “easy” pastry skills that I have yet to master. Marbling is one of them. I’m not mad at the way my Coconut-Milk-Chocolate Marble Cake looks, but you can see on the inside that it is more chunked than marbled. I guess that just means I get nice big pops of each flavor. This loaf has one yellow cake batter taken two different ways: a chocolate way and a coconut way. I did a little tinkering with each to boost the flavors. I replaced a couple of tablespoons of butter in the cake batter with coconut oil. I mixed dark chocolate instead of milk into the chocolate portion. I added some coconut extract to the coconut portion and toasted the shredded coconut. I scooped alternating bloops of each flavor into my loaf pan and marbled (but not really) the whole thing. This is a nice moist cake with a favorite flavor combo. If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth…