Preheat oven to 350 degrees Fahrenheit and prepare the bundt pan by spraying it generously with Gefen Coconut Cooking Spray and sprinkling the pan with the four tablespoons sugar. Set aside.

Mix your chocolate filling before you start the cake so you have it ready: combine all ingredients in a bowl and mix. It will be a thick, smooth texture. Place the filling into a piping bag or plastic bag and cut off the tip.

In a large mixing bowl, beat yolks. Add half a cup sugar and the vanilla extract. Beat until you get a pale, yellow fluffy mixture. Combine all dry ingredients and add to the yolk mixture. Mix it on low until all combined – the mixture will be thick. Do not overmix.

In a separate bowl, whip the egg whites until soft peaks form. Slowly beat in remaining half a cup sugar.

Gently fold the egg whites into the egg yolk mixture one cup at a time, incorporating fully between each addition. The final addition should result in fluffy batter. There might be a few small speckled lumps – do not overmix.

Place three-fourths of the mixture into the bundt pan. Take your chocolate filling and pipe an even  circle in the center of the batter all around the pan. Cover with the rest of the batter.

Place into the oven and bake for 45 minutes.

Remove the cake from the oven and let it rest for five minutes. Take a spoon and gently release the sides of the cake from the pan, then allow it to cool another five minutes. Remove the cake from the pan onto a cooling rack.

While your cake is cooling, mix all crumb ingredients together to form crumbs. Do this by gently mixing it with your hands. Place onto a sheet pan and bake at 350 degrees Fahrenheit for 15 minutes. (If using a disposable pan you might need to add a few more minutes.) Remove from the oven and allow it to cool.

When the cake is cool, prepare the glaze by combining all ingredients. Dust the cake with confectioners’ sugar, pour the glaze over the cake, and sprinkle the crumbs onto it.