yield: 10 servings
prep time: 30 minutes
cook time: 55 minutes
I love my Bundt pans, and they had been underused since I started the keto life, so I was excited to create this decadent dessert. Not only does the cake itself make use of coconut oil and coconut flour, but it’s also topped with toasted coconut flakes, a beloved Southern dessert ingredient. Don’t skip the step of toasting the coconut; it really adds a special touch.
CAKE:
• 2 cups finely ground blanched almond flour
• ¼ cup coconut flour
• ¾ cup granular erythritol
• 2 teaspoons baking powder
• ½ teaspoon salt
• 5 large eggs
• ½ cup (1 stick) salted butter, softened
• ¼ cup coconut oil, softened
• 2 teaspoons vanilla extract
• 1 cup unsweetened coconut flakes
GARNISH:
• ½ cup unsweetened coconut flakes
GLAZE:
• ½ cup confectioners’-style erythritol
• ¼ cup heavy whipping cream
• ¼ teaspoon vanilla extract
1. Preheat the oven to 350°F. Grease a 12-cup Bundt pan with butter.
2. In a medium-sized bowl, whisk the almond flour, coconut flour, granular erythritol, baking powder, and salt. In a large mixing bowl, use a hand mixer on low speed to blend the eggs, butter, coconut oil, and vanilla extract. With the mixer on low speed, slowly blend in the flour mixture. Use a spoon to stir in the coconut flakes.
3. Spoon the batter into the prepared pan, then smooth the top. Bake for 45 minutes, until a toothpick or tester inserted into the middle comes out clean. Place the pan on a wire rack to cool completely. Lower the oven temperature to 325°F for toasting the coconut.
4. Make the toasted coconut garnish: Line a sheet pan with parchment paper. Spread the coconut in a thin layer on the prepared pan. Bake for 5 minutes, stir the coconut, then return to the oven and bake until golden brown. It shouldn’t take more than another 5 minutes; keep a close eye on it, as coconut can burn quickly. Remove the coconut from the pan and allow to cool.
5. Make the glaze: Put the confectioners’-style erythritol, cream, and vanilla extract in a small bowl and stir until smooth.
6. To serve, gently loosen the sides of the cooled cake from the pan with a knife and turn it onto a cake plate. Pour the glaze evenly over the cake. Garnish the cake with the toasted coconut. The cake can be kept covered on the counter for a day. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
