Coconut Bundt Cake
Updated Mar 12, 2024, Published Jun 30, 2020
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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.
Coconut Bundt Cake
Ingredients
- For the Cake:
- 1¾ 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
- 1½ 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
- ⅓ cup (30 g) toasted coconut or toasted coconut chips, for garnish
Instructions
- 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.
Notes
Notes:
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).
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
Calories: 576kcalCarbohydrates: 69gProtein: 4gFat: 33gSaturated Fat: 12gCholesterol: 61mgSodium: 426mgPotassium: 104mgFiber: 2gSugar: 57gVitamin A: 1175IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Gluten Free Coconut Pound Cake recipe can also be found on What The Fork Food Blog.
I love this cake so very much! The cake was looking very delicious!! It was so moist, soft, and yummy!! ?