Can you believe I’ve never baked anything with yogurt? Sure, I’ve eaten plenty of yogurt in my life, but I’ve never done anything more than open the container, grab a spoon, and dig in.
Luckily that all changed when I made this Gingerbread Coconut Bundt Cake. It is all of your holiday baking dreams come true. It’s super easy to make, you don’t even have to cream butter and sugar. The cake is big and beautiful, perfect for serving at a party or sharing with family and friends. Plus, it has that soft warm spice with cinnamon, ginger, and a hint of cloves.
I almost went with cranberries as the accent flavor in this cake but gingerbread cranberry cakes are a dime a dozen, yet coconut is an unexpected addition that you will love. The flavors pair well since ginger and coconut are both tropical ingredients. And considering I’m looking out at at least half a foot of snow, I’ll take the tropics in any form.
The cool thing about baking with yogurt is that it adds that incredible moisture without all the calories of sour cream or extra oil. The even better thing about this cake is that I used Almond Dream Coconut and Coconut Dream Vanilla yogurt, so not only did I add more coconut flavor to my cake, I kept it dairy free.
I have officially fallen in love with this yogurt. I know it is full of great ingredients since it’s non-GMO. Plus in the vanilla I could see real vanilla beans and in the coconut there were real pieces of toasted coconut. I can’t say that about many, maybe not any, other yogurts.
This cake also happens to be gluten free, which is so easy to do by using your favorite gluten free flour. As if this cake didn’t have enough going for it, from the texture of the coconut to the golden brown crust to the fluffy interior, it is both dairy and gluten free, so most of your guests will be able to enjoy it!
Whip up this cake for your holiday celebration and be sure to check out Almond Dream and Coconut Dream yogurts.
3 cups gluten free flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup granulated sugar
1 cup packed light brown sugar
½ cup canola oil
½ cup pure maple syrup (or molasses for a richer cake)
3 large eggs
1 6 ounce container Almond Dream Coconut Yogurt
1 6 ounce container Coconut Dream Vanilla Yogurt
2 cups flaked unsweetened coconut
Preheat oven to 350 degrees F. Oil and flour a large Bundt pan.
In a medium bowl, stir together flour, baking powder, ginger, cinnamon, cloves, and salt.
In a large bowl, stir together sugar, oil, syrup, eggs, and yogurt until well combined. Add the dry ingredients and stir until combined. Fold in the coconut.
Pour into the prepared pan and smooth into an even layer. Bake for about 1 hour, rotating halfway through, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in pan for about 15 minutes. Gently loosen the cake from the pan and invert onto a serving plate. Cake may be served warm or room temperature. Cake may be stored in an airtight container at room temperature for up to 4 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.
Disclaimer: This post is sponsored by Almond Dream and Coconut Dream Yogurts. All opinions, as always, are mine.