For the past few weeks, I’ve been making a conscious effort to eat healthy, which hasn’t been that difficult considering the endless amount of nutritious and delicious recipes on the internet. Eating more healthfully, for me, often means opting for cooking rather than ordering in, and I’ve been having a blast researching so many different recipes from some of my favorite cookbooks and blogs. I’ve been stocking up on veggies,healthier flours (buckwheat pancakes anyone?), and cutting back on sugar. The hardest part about conscious eating, for me at least, is that I can’t resist my incessant sweet tooth. As hard as I try, my hankering for baked goods can not be denied. In addition to my pathetic lack of self control when it comes to sweets, I also didn’t want to miss out on this month’s #bundtbakers theme: Coconut (one of my faves!)
Coconut cakes are notorious for unhealthy ingredients – Ina Garten’s recipe calls for 1 1/4 pounds butter, 1 pound of cream cheese and 1 pound of confectioner sugar – yikes! So I spent a long time researching lower fat, healthier options. I came across a gluten-free, dairy-free cake from Nourishing Days, that used coconut flour and oil instead of all-purpose flour and butter. Oranges are in season – one of the few fruits that are at this time of the year, so I thought, why not, I’ll give it a try!
I doubled the recipe to fit the size of a bundt pan. I also subbed out coconut oil for olive oil because I thought that would pair really nicely with the orange juice, and seamed “healthier” to me. Taking a quick glance at the doubled recipe, I noticed that the cake now called for a dozen eggs! I’m trying to avoid overindulgence here, so I needed to be creative to cut that down. I thought maybe if I separated the eggs, and beat the egg whites to add more volume, it would make up for cutting out half the eggs. I also added a bit more baking soda to help the cake rise, and the modifications seemed to do the trick!
I generally find gluten-free, dairy-free desserts to be pretty lifeless, but this cake is really moist, super light (thanks to the beaten egg whites) and incredibly delicious! I brought the cake into work the next day and got so many compliments on how delicious it was. Everyone was surprised and impressed that it was gluten-free! While I’m not sure this would take home first prize at the county fair, especially when compared to a cake like Ina’s, it certainly satisfies the sweets craving with less than half the fat, and definitely a fraction of the guilt.
Coconut Orange Bundt Cake with Coconut Whipped Cream #Bundtbakers
Note: This cake stuck to the pan for me, so underneath all that delicious whipped coconut cream is a big gaping hole from where it stuck. That’s the beauty of the cream, it covers up any imperfections without anyone knowing! If you don’t want to make a bundt cake, simply 1/2 the recipe and use an 8×8″ square pan, or 9×5″ loaf pan. Regular whipped cream can be substituted for the coconut whipped cream if you prefer.
Cake adapted from Nourishing Days and Whipped Coconut Cream adapted from Shutterbean
For the cake:
- 6 eggs, separated
- 1/2 cup extra virgin olive oil
- 1/2 cup coconut milk, well mixed, whole fat
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1 1/2 medium oranges (juiced and zested) – zest of 1/2 orange reserved for whipped cream
- 1 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
For the Coconut Whipped Cream
- 1 13.5 oz. can of coconut milk, whole fat
- 1 tablespoon honey plus more for drizzling
- zest of 1/2 orange
For the cake:
- Preheat the oven to 350° F. Heavily grease a 9-cup bundt pan with olive oil or non-stick spray (this cake can be sticky) and set aside.
- In the bowl of a stand mixer, beat the egg whites on medium-high speed until soft peaks form. Set aside.
- In a large bowl, whisk together the egg yolks, olive oil, coconut milk, honey, and juice and zest of 1 orange.
- In a separate bowl, mix together the coconut flour, baking powder and salt.
- Slowly add the dry ingredients into the egg yolk mixture, and whisk until evenly mixed. Gently fold in the egg whites until just incorporated, do not over-mix.
- Pour the batter into the prepared bundt pan. Bake for 35-4o minutes, until cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from oven and place on cooling rack. While the cake is still in the pan, poke holes in the bottom of the cake and pour juice of the remaining 1/2 orange over the cake. Allow to cool completely before removing from pan.
For the coconut whipped cream:
- Place the can of coconut milk upside down in the freezer for at least an hour (or in the refrigerator over night).
- Turn the can right side up, open, and pour the coconut water into another container (the water should be relatively clear), reserving the creamy, white coconut cream.
- Scoop the thick coconut cream out into the bowl of a stand up mixer. Beat on high speed until soft peaks form. Add the honey and orange zest and beat until combined.
- Generously pour the whipped cream over the bundt cake and spread to smooth. Drizzle about a tablespoon of honey decoratively over the cake before you serve.
Cake will keep for 2 days, wrapped tightly in plastic wrap and refrigerated.
Check out what others in our #bundtbakers group are up to! Links below!
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker
If you are a food blogger and would like to join us, just send an email with your blog URL to email@example.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.