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–+ servings

Coconut Almond Bundt Cake

This coconut almond bundt cake is a flavorful blend of almond flour, coconut flakes, almond milk, chocolate, and coconut milk that’s rich and aromatic with a tropical touch!
5 from 6 votes
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Cuisine: American
Keyword: almonds, cake, coconut, dessert, eggless baking, eggless cake
Servings: 12

Ingredients

  • 1¼ cup All purpose flour
  • 6 tbsp Almond flour
  • 1½ tbsp Corn starch
  • ½ cup Almond milk
  • ½ cup Coconut milk
  • 1 cup Sugar
  • 6 tbsp Butter plus a little for greasing the pan
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ⅛ tsp Salt
  • 1 tsp Vanilla
  • 1 tbsp Apple cider vinegar
  • ¼ cup Coconut flakes unsweetened
  • ¼ cup Mini chocolate chips
  • ¼ cup Sliced almonds
  • 4-6 oz chocolate
  • 1-2 tbsp coconut flakes
  • 1-2 tbsp Sliced almonds

Instructions

  • Preheat the oven to 350 degrees F.
  • Smear a little butter on the bundt pan and dust with a little flour and set aside.
  • Add the flour, salt, almond flour, corn starch, baking soda, and baking powder in a bowl and set aside.
  • Cream the butter and sugar till fluffy. Add the coconut milk, and almond milk. Beat and add the dry ingredients in two or three batches. 
  • Add the apple cider vinegar and vanilla. Combine. 
  • Fold in the coconut flakes, sliced almond and chocolate chips.
  • Pour the batter into the prepared bundt pan. Tap a couple of times to remove any air bubbles. 
  • Bake at 350 degrees for 35-37 minutes or till a inserted toothpick comes out clean. Remove the pan from the oven and let it cool completely. Invert and release the cake out of the pan.
  • Melt the chocolate. Drizzle with melted chocolate and coconut flakes (if preferred) and serve.