Gluten Free Coconut Bundt Cake

Coconut Bundt Cake

This Gluten-Free Coconut Bundt Cake is full-flavored and rich without being too heavy. It’s sure to be a hit with anyone who loves coconut.

5 from 1 vote
Gluten Free Coconut Bundt Cake
Print Recipe

Coconut Bundt Cake

Prep Time30 mins
Cook Time1 hr
Course: Dessert
Servings: 14
Calories: 576kcal


  • For the Cake:
  • cups (210 g) gluten-free all-purpose flour
  • ¾ teaspoon (5 g) xanthan gum (omit if your flour contains it)
  • 1 teaspoon (4 g) aluminum-free baking powder
  • ½ teaspoon (3 g) kosher or fine sea salt
  • 2 cups (160 g) shredded coconut
  • cups (340 g) butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs , room temperature
  • 1 cup (240 mL) sour cream, room temperature
  • 2 teaspoons (10 mL) pure coconut extract
  • For the Frosting:
  • 2 cups (250 g) powdered sugar
  • Pinch of kosher or fine sea salt
  • 2 tablespoons (30 g) butter, softened
  • 4-6 tablespoons (60-90 mL) heavy cream
  • ½ teaspoon (2.5 mL) pure vanilla extract
  • ½ teaspoon (2.5 mL) pure coconut extract
  • cup (30 g) toasted coconut or toasted coconut chips, for garnish


  • Preheat the oven to 325°F and generously spray a standard Bundt pan with gluten-free nonstick cooking spray, making sure to cover completely. Instead of nonstick spray, you can generously butter the pan and coat in gluten-free flour.
  • In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and salt. Whisk in the shredded coconut. Set aside.
  • Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add eggs and mix on medium-low speed until light and fluffy.
  • Mix in the sour cream and coconut extract until fully incorporated.
  • Add half the flour mixture and mix until mostly combined. Then add the remaining flour mixture and mix until incorporated, scraping down the sides of the bowl, as needed.
  • Spread the batter evenly into the prepared pan. Use a spatula to smooth out the top.
  • Bake for 55-75 minutes or until a cake tester comes out mostly clean with a couple moist crumbs attached. Mine took 70 minutes but baking time will vary by oven and the size of the Bundt pan used (see notes).
  • Once the cake is baked, invert onto a cooling rack and let sit for 10 minutes before removing the pan. Then, carefully remove the pan and cool the cake completely before frosting.
  • To make the frosting, add the powdered sugar, salt, butter, 4 tablespoons heavy cream, vanilla, and coconut extract to a large bowl. Use a hand mixer to mix until combined. Add more cream, if needed, to reach your desired thickness.
  • Frost the cake and then garnish with toasted coconut.


1. I used shredded sweetened coconut in this recipe but unsweetened will also work.
2. This recipe was written for a 10-inch Bundt pan, which is a relatively standard size. A 10-inch Bundt pan typically holds about 12 cups. Baking times will vary if you use a larger or smaller pan.
3. Store leftover cake, covered, at room temperature for up to 3 days.
4. Make this cake dairy-free with vegan butter in place of the butter (I used Miyoko’s) and dairy-free unsweetened plain vanilla yogurt in place of the buttermilk (I used Forager Project Cashewmilk Yogurt).


Nutrition Facts
Coconut Bundt Cake
Amount Per Serving
Calories 576 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 12g60%
Cholesterol 61mg20%
Sodium 426mg18%
Potassium 104mg3%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 57g63%
Protein 4g8%
Vitamin A 1175IU24%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Birthday Bundt Cake Coconut Shay Lachendro
Previous Post

Strawberry Layer Cake

Next Post

No-Churn Vanilla Ice Cream

  1. Albertina Geller
    July 23, 2020

    I love this cake so very much! The cake was looking very delicious!! It was so moist, soft, and yummy!! 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating