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
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1 cup Coconut Oil, softened (I used butter flavored)
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1 1/2 cups Swerve Sweetener
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3 cups Almond Flour
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1/2 cup Tapioca Flour
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1 tsp Baking Powder
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1 tsp Fine Sea Salt
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1 tbs Vanilla Extract
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2 tsp Coconut Extract
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6 Eggs
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1 (13oz) can Unsweetened Coconut Milk
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1/2 cup Finely Shredded Coconut
Glaze
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2 tbs Coconut Milk
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1/2 Cup Swerve Powdered Sugar
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1/2 tsp Vanilla Extract
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1/4 cup Shredded Coconut, toasted
Instructions:
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Preheat oven to 350 degrees. Grease a bundt pan with coconut oil and tapioca flour.
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Combine the coconut oil and sugar in a bowl of a stand mixer and beat until light and fluffy (about 3 minutes).
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Meanwhile in another bowl, whisk together almond flour, tapioca flour, baking powder and salt.
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Add vanilla, coconut extract, and eggs to mixer until well combined. Then add coconut milk and flour mixture. Scrape sides and mix until smooth.
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Stir in shredded coconut and pour batter into the prepared bundt pan.
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Bake 55-60 minutes or until toothpick comes out clean. Cool completely then turn out on cooling rack.
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Make glaze by whisking ingredients together and drizzle over cool cake. Sprinkle with toasted coconut.
