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.
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 INGREDIENTS For the cake: For the Coconut Whipped Cream RECIPE For the cake: For the coconut whipped cream: Cake will keep for 2 days, wrapped tightly in plastic wrap and refrigerated.Coconut Orange Bundt Cake with Coconut Whipped Cream #Bundtbakers
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 foodlustpeoplelove@gmail.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.
Cassie's Kitchen 
Oh how great it is when the whipped cream can cover up any flaws or gaps from the cake sticking to the pan. Nice way to bring in citrus in the winter with this cake.
Thanks Renee! Yes coconut whipped cream was definitely a life saver! Even if it doesn’t look pretty it still tastes delicious!
So that’s the trick with whipping up the coconut milk! I tried it last year and it failed miserably. Thanks for sharing.
I did a lot of research about the coconut whipped cream, and a lot of people had trouble with it, but I think the key is to make sure not to shake it so that the cream and water are separate before putting it into the fridge. Chilling it makes it easier to scoop out the cream. It was so delicious, I think maybe even better than whipped cream!
I tried and successfully made an apple and caramel bundt cake – thanks for sharing your recipe.
I’ll try your version soon.
Yum! I think apple and caramel are one of the best flavor combos out there. Thank you for visiting!
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I didn’t know it’s possible to whip the coconut milk, very clever! I like the combination with oranges!
Hi Jelena! I loved the coconut whipped cream, I think it might be even better than the original!
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Your cake looks beautiful and sounds delicious! I never experiment with gluten free recipes because I’m terrified that they’ll come out dense and rubbery- but it looks like yours worked out perfectly! I’ll have to give it a shot sometime!
Thanks Tux! I was hesitant about the gluten-free for the same reason, but it turned out really well and nobody knew that it was gluten-free! I’ll be back to wheat flour and butter soon though 🙂 Can’t stay away.
Im right there with you, but i do have several friends with varying degrees of gluten intolerance, so its nice to know i have good options if i need to make something they could eat!
Great minds think alike for this month’s theme, I’ve also made a gluten free cake and topped mine with coconut whipped cream. Coconut and orange sound like a lovely combination, I shall have to try it sometime.
Yum! Isn’t coconut whipped cream the best! I never knew it existed before, and I’m so glad I know about it now!
I will definitely use that trick the next time i use coconut milk! Great flavor combination
Thank you Terri!
It looks delicious & moisty
What a fantastic bundt cake!! It looks SO moist and tender!
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I cannot take my eyes off that whipped cream topping! How gorgeous! Your bundt sounds delish! xo, Catherine
I wanted to see how you have used orange with Coconut. It looks delicious. Whipped Cream, has just made it extra delicious.
I think citrus and coconut just go together so naturally and I love that you used coconut milk for the whipped cream.
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A great option for a gluten-free cake. But I ca not find coconut flour in my city. It looks so delicious!!!
Hi Parricia – you can find coconut flour online if your local grocer doesn’t have it (amazon usually sells it). You can probably also sub in all purpose flour and add in some shredded coconut – it’s always fun to experiment!
Cassie, try using parchment paper so that the cake comes out easier. Also you can spray the paper with olive oil if the first suggestion doesn’t work. This cake looks wonderful and I will definitely try it.
Thank you for the advice! I will definitely have to try that next time!
I love that you made it healthier! It is gorgeous!
Thank you for this healthy version. Some ingredients are a bit difficult to find here but I will try your recipe as soon as I find coconut flour…
If you can’t find coconut flour in the store, you can buy it online (amazon usually has it), or a quick google search will show you how to make it! You can probably also sub in all-purpose flour and maybe add in some shredded coconut – although I haven’t tried this so can’t comment on how it turns out – but I’m sure it would be delicious!
Hello Cassie, your blog is Beautiful and your recipes *sigh* – the BEST. Thank you for checking out and following my blog, I’m inspired by your wonderful content.
Thank you so much! I’m so happy to have found your blog as well! What wonderful recipes!
I’m a bundt fan from waaaaay back! Loving this flavour combo 🙂
I love my bundt pan! You’ve inspired me to use it this weekend.
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