Tall coconut Bundt cake is soft. So, let it be sweet! With this coconut cake, it’s really hard to go wrong because it will surprise you with its goodness!

Because coconut flour is naturally sweet, it allows for a reduction in the sugar content of the recipes.

A simple recipe that does not require particular skills: remember to butter and flour the cake pan before pouring in the mixture.

To make it lighter, I removed the butter and replaced it with a small amount of vegetable oil.

You can replace milk “with coconut or rice milk”.

This way I can have a delicious breakfast, but without too much guilt.

However, the Coconut Bundt Cake can also become an irresistible dessert for the end of a meal. Let the kids have the first bite… like real budding chefs!

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 10/12
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

276.77 Kcal

calories per serving

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Energy 276.77 (Kcal)
Carbohydrates 35.53 (g) of which sugars 22.00 (g)
Proteins 4.66 (g)
Fat 14.03 (g) of which saturated 5.19 (g)of which unsaturated 8.28 (g)
Fibers 0.87 (g)
Sodium 140.07 (mg)

Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Coconut Bundt Cake

1 3/4 cups all-purpose flour
3 eggs (room temperature, medium)
1 cup grated coconut (shredded)
1 packet baking powder
1/2 cup vegetable oil
3/4 cup sugar
1 cup milk (or coconut or rice milk)
1 pinch salt
1 knob butter (for greasing the pan)
flour (to dust the mold)
as needed powdered sugar

Tools

Stand Mixer
Cake Pan
Spatula
Kitchen Scale

Steps for the Coconut Bundt Cake

In a bowl, beat the eggs with sugar.
Whip everything with electric whisks until you get a light and fluffy mixture.
(The eggs must be at room temperature and not cold from the fridge for a good result).
(At this stage, I used the stand mixer, but electric whisks are fine too).
(Switch to using a spatula).
Add oil and milk, a pinch of salt, and mix slowly by hand to avoid deflating the mixture.
(The milk should be at room temperature, so it’s best to take it out of the fridge a little earlier).
Gradually add the sifted flour with the baking powder and mix from bottom to top always to avoid deflating the mixture.
Lastly, add the coconut flour, mix until you obtain a homogeneous mixture, then set aside.
Butter and flour a Bundt pan and pour the mixture into it. (9.5in diameter)
Transfer to a preheated oven (Static mode) and bake at 338 °F for about 40/45 minutes.
After this time, perform the toothpick test and remove the cake from the oven.
Let it cool completely and carefully remove it from the mold.
Dust with powdered sugar.
Enjoy your meal!