Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1 ¼ cups Granulated Low-Carb Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 5 Large Eggs, room temperature
  • ½ cup Full-Fat Canned Coconut Cream
  • 1 Tbsp Pure Vanilla Extract
  • 1 tsp Coconut Extract (optional, for intense flavour)
  • 2 cups Superfine Almond Flour
  • ½ cup Coconut Flour
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • ½ tsp Fine Sea Salt
  • ½ cup Unsweetened Shredded Coconut
  • 1 cup Powdered Low-Carb Sweetener (for glaze, sifted)
  • 3 – 5 Tbsp Heavy Cream (or thin coconut milk, for glaze)
  • ½ tsp Coconut Extract (for glaze)

Instructions:

  1. Preheat the oven to 175°C (350°F). Thoroughly grease the 10 to 12-cup Bundt pan, ensuring every crevice is coated. Dust the greased pan heavily with coconut flour, tapping out the excess.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter and granulated sweetener on medium speed until light and fluffy (3–4 minutes). Scrape down the bowl frequently.
  4. Beat in the eggs, one at a time. Add the coconut cream, vanilla extract, and coconut extract. Mix until just combined.
  5. Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the shredded coconut. Spoon the batter evenly into the prepared Bundt pan and use the back of a spoon to press the batter firmly against the bottom and sides of the pan to eliminate air pockets.
  7. Bake for 45–50 minutes. The cake is done when a wooden skewer inserted near the center comes out clean. If the top browns too quickly, loosely cover the pan with foil after 35 minutes.
  8. Remove the cake from the oven and let it cool in the pan for exactly 10 minutes. Place a wire rack over the top of the pan and carefully invert the cake.
  9. Allow the cake to cool completely on the wire rack (about 20 minutes) before proceeding to glazing.
  10. Prepare Glaze: In a small bowl, whisk together the sifted powdered sweetener, heavy cream (starting with 3 Tbsp), and coconut extract. Add more liquid slowly until you reach a thick but pourable consistency.
  11. Drizzle the glaze generously over the cooled cake. Allow the glaze to set before slicing and serving.