Coconut Bundt Cake

Ingredients

• 1/2 cup dairy-free butter, softened (plus extra for greasing)
• 3/4 cup allulose
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 cups almond flour
• 1/2 cup coconut flour (plus extra for dusting)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup canned coconut milk
• 1 cup unsweetened shredded coconut

Method

1. 1

   Preheat oven to 350°F. Rub softened dairy-free butter into every groove of a bundt pan with your fingers, then dust with a spoonful of coconut flour, tapping out the excess — greasing and flouring the pan by hand like this, reaching into every ridge, is what lets the finished cake release cleanly; a quick spray alone often leaves the intricate grooves stuck, tearing the cake apart on release.

2. 2

   Cream dairy-free butter and allulose until fluffy, beat in eggs one at a time, then vanilla and coconut extract.

3. 3

   Whisk almond flour, coconut flour, baking powder, and salt together, then alternate adding it with the coconut milk into the wet mixture. Fold in shredded coconut.

4. 4

   Pour into the prepared bundt pan and bake 42-46 minutes until a toothpick comes out clean.

5. 5

   Cool in the pan 15 minutes, then invert onto a wire rack to release and cool completely.