When your family loves cake but always scrapes off the icing, a bundt cake is the answer. This coconut cake just has a drizzle of glaze – just enough to hold on some toasted coconut.
This is a great Easter dessert when you need a gluten, grain and dairy free or low carb option.
Ingredients:
Cake
- 1 cup Coconut Oil, softened (I used butter flavored)
- 1 1/2 cups Swerve Sweetener
- 3 cups Almond Flour
- 1/2 cup Tapioca Flour
- 1 tsp Baking Powder
- 1 tsp Fine Sea Salt
- 1 tbs Vanilla Extract
- 2 tsp Coconut Extract
- 6 Eggs
- 1 (13oz) can Unsweetened Coconut Milk
- 1/2 cup Finely Shredded Coconut
Glaze
- 2 tbs Coconut Milk
- 1/2 Cup Swerve Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1/4 cup Shredded Coconut, toasted
Instructions:
- Preheat oven to 350 degrees. Grease a bundt pan with coconut oil and tapioca flour.
- Combine the coconut oil and sugar in a bowl of a stand mixer and beat until light and fluffy (about 3 minutes).
- Meanwhile in another bowl, whisk together almond flour, tapioca flour, baking powder and salt.
- Add vanilla, coconut extract, and eggs to mixer until well combined. Then add coconut milk and flour mixture. Scrape sides and mix until smooth.
- Stir in shredded coconut and pour batter into the prepared bundt pan.
- Bake 55-60 minutes or until toothpick comes out clean. Cool completely then turn out on cooling rack.
- Make glaze by whisking ingredients together and drizzle over cool cake. Sprinkle with toasted coconut.
