For the Cake
- 1 3/4 cups 237g gluten free flour blend (see notes)
- 3/4 teaspoon 4g xanthan gum (omit if your flour blend contains it)
- 1 teaspoon 5g aluminum free baking powder
- 1/2 teaspoon 3g fine sea salt
- 2 cups 176g shredded coconut
- 1 1/2 cups butter softened (3 sticks or 12 ounces)
- 2 cups 400g granulated sugar
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 2 teaspoons coconut extract
For the Frosting
- 2 cups powdered sugar
- pinch of fine sea salt
- 2 tablespoons butter softened
- 4-6 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/3 cup toasted coconut or toasted coconut chips for garnish
Preheat oven to 325 degrees and generously spray a standard bundt pan with non-stick spray making sure to cover completely. Instead of non-stick spray, you can generously butter your pan and coat in gluten free flour.
In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Whisk in the shredded coconut. Set aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together. Add the eggs and mix on medium low speed until light and fluffy.
Mix in the sour cream and coconut extract until fully incorporated.
Add half of the flour mixture and mix until mostly combined. Then add the remaining flour mixture and mix until incorporated, scraping down the sides of the bowl as necessary.
Transfer the batter to the prepared baking pan and spread the batter evenly in the pan. Use a spatula to smooth out the top.
Bake at 325 degrees for 55-75 minutes or until a cake tester comes out mostly clean with a couple moist crumbs attached. Mine took 70 minutes but baking time will vary by oven and the size of the bundt pan you used (see notes).
Once the cake is baked, invert onto a cooling rack and let sit for 10 minutes before removing the pan. Then, carefully remove the pan and cool the cake completely before frosting.
To make the frosting, add the powdered sugar, salt, butter, heavy cream, vanilla, and coconut extract to a large bowl. Use a hand mixer to mix until combined. Add more or less cream to reach your desired thickness.
Frost the cake with the icing and then garnish with toasted coconut.
- I used my Nightshade Free Gluten Free Flour Blend in this recipe. I've also tested it with Cup4Cup with great results.
- If you use a flour blend that contains xanthan gum, omit what I called for in this recipe.
- I used shredded sweetened coconut in this recipe but unsweetened will also work.
- I used a 10-inch bundt pan, which is a relatively standard size. A 10-inch bundt pan typically holds about 12 cups. Baking times will vary if you use a larger or smaller pan.
- Store leftover cake covered at room temperature up to 3 days.
Serving: 1g | Calories: 404kcal
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.