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Toasted Coconut Bundt Cake

Essential Takeaways

  • This healthy take on a classic bundt cake is the perfect way to finish off a meal.
  • If you don't have garbanzo & fava flour, quinoa or whole wheat flour are great alternatives.
Prep Time:15 minutes
Cook Time:5 hours 35 minutes
Yield: 6

Toasted Coconut Bundt Cake

Ingredients

Batter

  • ¾ cup gluten-free 1:1 baking mix
  • ¾ cup Solgar Whey to Go Chocolate protein powder
  • ¼ cup garbanzo & fava flour
  • cup unrefined granulated sugar
  • ½ cup cocoa powder
  • 1 tsp xanthan gum
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup oil
  • ¼ cup apple sauce
  • 1 ⅓ cup hot water

Icing

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp hot water

Coconut Topping

  • 1 cup unsweetened shredded coconut

Instructions

  • Preheat the oven to 325 degrees.  Lightly grease 6 cup bundt pan (for 6 small bundts).
  • Combine all dry batter ingredients and mix well.
  • Add batter wet ingredients and mix for 3 minutes.
  • Pour and spread batter evenly into each bundt, bake for about 35 minutes, or until done
  • Let cool completely, and then remove from pan. In a separate bowl combine all icing ingredients and mix well until smooth, set aside.
  • Place shredded coconut evenly onto a lightly greased baking sheet.  Bake for 5 to 10 minutes at 325 degrees until flakes are lightly toasted.
  • Add icing to each cake and sprinkle toasted coconut on top.