The soft coconut bundt cake is ideal for breakfast, fragrant and light, it can also be filled with cocoa cream or a good raspberry or strawberry jam. Made with gluten-free ingredients such as rice flour, potato starch, and coconut flour. This soft coconut bundt cake can also be prepared lactose-free using lactose-free or plant-based products. Also try the coconut milk cake, soft and melting on the palate, or the coconut plumcake, as light as a cloud.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 eggs
- 1/2 cup sugar
- 1/3 cup sunflower oil
- 1/2 cup yogurt (coconut flavored, gluten-free)
- 3/4 cup gluten-free rice flour
- 1/3 cup gluten-free coconut flour
- 2/3 cup gluten-free potato starch
- 3 1/3 tbsp milk (or water)
- 1 tbsp gluten-free baking powder
- 1/4 cup dark chocolate
- 1 tbsp desiccated coconut
Tools
- 1 Bowl
- 1 Hand Mixer
- 1 Bundt Cake Pan
Steps
With a hand mixer, beat the eggs with the sugar until the mixture is light and fluffy.
Add the yogurt first, then the flour, mixing with a spatula.
Next, add the potato starch and coconut flour with the baking powder.
Pour in the oil, then the milk or water, and mix well.
Add the dark chocolate.
Pour into a 9.5-inch bundt cake pan previously oiled or buttered.
Decorate with shredded coconut.
Bake at 338°F (170°C) for about 35/40 minutes in a preheated static oven.
Once cool, decorate with powdered sugar.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
It keeps for 5-6 days in a closed tin.
FAQ
Can I make the soft yogurt and coconut bundt cake lactose-free?
Sure, you can use lactose-free or plant-based products in the same amounts.
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