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.
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
1 (13oz) can Unsweetened Coconut Milk
1/2 cup Finely Shredded Coconut
2 tbs Coconut Milk
1/2 Cup Swerve Powdered Sugar
1/2 tsp Vanilla Extract
1/4 cup Shredded Coconut, toasted
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.