The soft coconut bundt cake gluten-free is ideal for breakfast; fragrant and light, it can also be filled with cocoa cream or with a good raspberry or strawberry jam.
Made with gluten-free ingredients such as rice flour, potato starch and coconut flour. Coconut, besides having an irresistible aroma, provides natural moisture to the batter, a soft texture and a delicate, enveloping flavor.
This gluten-free soft coconut bundt cake can also be made lactose-free using lactose-free or plant-based products. Try also the coconut milk cake, soft and indulgent, or the coconut loaf cake, as light as a cloud.
A fragrant pantry cake, light and incredibly soft, perfect for the whole family’s breakfast or snack. Thanks to the use of naturally gluten-free flours and the exotic flavor of coconut, this gluten-free soft coconut bundt cake wins you over at the first bite, staying moist and soft for days.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 1/2 cup granulated sugar
- 1/3 cup sunflower seed oil
- 1/2 cup yogurt (coconut (gluten-free))
- 2/3 cup rice flour (gluten-free)
- 1/3 cup coconut flour (gluten-free)
- 2/3 cup potato starch (gluten-free)
- 3 tbsp + 1 tsp milk (or water)
- 4 tsp baking powder (gluten-free)
- 2 oz dark chocolate
- 2 tbsp desiccated (dried) coconut
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Bundt pan
Steps
Beat the eggs with the sugar in a bowl using a mixer for at least 5 minutes until you obtain a light, voluminous and frothy mixture.
This step is essential for a tall and soft bundt cake.
First add the yogurt and then the flour, mixing with a spatula.
Then combine 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 and mix.
Pour into a previously oiled or buttered bundt pan (approximately 9.5 inches / 24 cm).
Decorate the surface with the coconut flakes.Bake in a preheated conventional oven at:
338°F (170°C) for 40–45 minutes
Always perform the skewer test to check doneness.
ATTENTION: consult the Associazione Italiana Celiachia handbook and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips for a perfect gluten-free coconut bundt cake
Room-temperature eggs help the mixture to whip better.
Do not open the oven before 30 minutes or the cake could deflate.
Do not overmix after adding the baking powder, otherwise you risk compromising the rising.
Use a mold that is not too large; if the pan is excessively wide the bundt will come out low.
Variations of the gluten-free coconut bundt cake
Lactose-free: use plant-based milk (almond or rice).
Coconut and lemon bundt cake: add grated zest of untreated lemon for a fresh aroma.
Storage
At room temperature for 3–4 days in an airtight container.
Can be frozen for up to 2 months.
Can be frozen for up to 2 months.
FAQ (Questions & Answers)
Can I make the coconut and yogurt bundt cake lactose-free?
Sure — you can use lactose-free or plant-based products in the same amounts.
Can I use only coconut flour?
No, coconut flour absorbs a lot of liquid and must be balanced with other flours.
Can I replace the oil with butter?
Yes, use 100 g (about 3.5 oz) of melted butter.
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