gluten free vegan coconut bundt cake

Give me all the coconut! This gluten free vegan coconut bundt cake has coconut throughout the cake and is covered with a sprinkling of toasted coconut. A beautifully simple Spring dessert!

Raise your hand if you’re a fan of bundt cakes? I know I sure am! They are one of the easiest cakes to make, especially for those who aren’t fans of cake decorating. The bundt cake pan gives the cake a beautiful shape so there isn’t much work there. Then, after the cake cools, you pour over a simple glaze and sprinkle on some chopped nuts or sprinkles. Now you have yourself a lovely bundt cake with the perfect cake-to-frosting ratio {I’ve always been a fan of more cake than frosting}.

Ya’ll know I’m a HUGE fan of all things coconut, so you shouldn’t be surprised that I wanted to make a new coconut dessert for Easter this year. I’ve made this gluten free vegan coconut cream pie many times. Probably because it’s my most FAVORITE cream pie EVER. If you are a coconut fan, I highly recommend you give it a try!

Let’s talk about this bundt cake. The cake has coconut milk, coconut oil and shredded coconut. It’s most certainly not lacking in coconut flavor. The texture is more like a poundcake, which I’m quite fond of. It holds up well for a bundt cake. The vanilla frosting is smooth and creamy, coating the cake beautifully. To top it all off, the cake has a generous sprinkling of toasted coconut. Just the right texture and flavor to add to this gluten free vegan coconut bundt cake.

For all of my fellow coconut fans, this cake is for you!

gluten free vegan coconut bundt cake

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: cakes

SERVES: 10-12

INGREDIENTS

coconut cake

• 2 3/4 cups Sarah’s gluten free flour blend
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 cups cane sugar
• 1/2 cup coconut oil, solid
• 1 1/2 cups lite coconut milk, shaken
• 1 1/2 tablespoons white vinegar
• 1 1/2 teaspoons pure vanilla extract
• 1 cup unsweetened shredded coconut

vanilla frosting

• 2 1/2 cups powdered sugar
• 1/4 melted dairy free butter
• 3-4 tablespoons coconut milk
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened shredded coconut, toasted*

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray bundt cake pan with nonstick cooking spray.
2. Sift together flour, baking powder, baking soda and salt. Set aside.
3. In large bowl of stand mixer, beat together cane sugar and coconut oil until creamy, 1-2 minutes.
4. Add vinegar to coconut milk, as well as vanilla. Pour into mixing bowl with sugar mixture. Mix until combined.
5. Add flour mixture and shredded coconut. Stir bater until smooth.
6. Scoop batter into prepared bundt cake pan. Bake cake 50-55 minutes, depending on bundt cake pan. When toothpick inserted into cake comes out clean, remove from oven.
7. Place cake on cooling rack and allow to cool in pan 15 minutes. Invert cake onto cooling rack to cool completely.
8. To make frosting, mix together powdered sugar, melted dairy free butter, coconut milk and vanilla. Add additional coconut milk if needed. Mix until smooth and creamy.
9. Frost cooled cake with vanilla frosting and immediately top with toasted coconut. Slice and serve.

NOTES

*To toast coconut, place even layer of coconut on baking sheet. Bake at 350 degrees for 5-7 minutes, until golden brown. Be careful, it toasts quickly!

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