Gluten Free Orange and Coconut Cream Bundt Cake
A dense and moist gluten free pound cake, scented with orange and coconut, drizzled with a coconut cream glaze and sprinkled with toasted coconut and crushed pistachios.
Serves 8-10 dessert portions
Approx. 2 hours to prepare
- 1 cup Kiwi Pure Unsalted Butter Made from Grass Fed Milk
- 2 cups granulated sugar
- 4 eggs
- 1 tsp coconut extract
- Juice and zest of 2 navel oranges
- 1/2 tsp salt
- 3 cups Bobs Red Mill 1 to 1 Baking Flour
- 2 tsp baking powder
- 1 cup buttermilk
Preheat oven to 350’F. Grease and flour 1 9″ Bundt cake pan. In mixer, cream together butter and sugar until fluffy on medium speed. Add eggs, one at a time on low speed, waiting until each one is fully incorporated before adding the next. Add extract, zest and juice.
Whisk or sift together dry ingredients. Set mixer to low and alternate buttermilk and dry ingredients, until fully combined. Bake for approx. 45 minutes- 1 hour or until knife inserted comes out clean. Remove from oven, allow to cool slightly on wire rack. Gently remove from pan and continue to allow to cool completely. Once fully cooled, drizzle with glaze (recipe below), sprinkle with toasted coconut and crushed pistachios and enjoy!
- 1/8th cup deSiam coconut cream, stirred and strained
- 1/2 tsp coconut extract
- Juice and zest of 1 navel orange
- approx. 1.5-2 cups icing sugar
Mix wet ingredients together until combined. Add icing sugar 1/2 cup at a time until desired consistency.
Recipe created by Chef Dany Duguay
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