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Gingerbread Coconut Bundt Cake

November 22, 2015

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Gingerbread Coconut Bundt Cake

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.

Gingerbread Coconut Bundt Cake

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.

Gingerbread Coconut Bundt Cake

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.

Gingerbread Coconut Bundt Cake

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.

Gingerbread Coconut Bundt Cake

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Gingerbread Coconut Bundt Cake


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  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 servings 1x
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Ingredients

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  • 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

Instructions

  1. Preheat oven to 350 degrees F. Oil and flour a large Bundt pan.
  2. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, cloves, and salt.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

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Disclaimer: This post is sponsored by Almond Dream and Coconut Dream Yogurts.  All opinions, as always, are mine.

Filed Under: Baked Goods, Cake Tagged With: Cake, Coconut, Dessert, Vanilla, Yogurt

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Comments

  1. Beth says

    November 22, 2015 at 7:56 pm

    I posted a gingerbread cake recipe today too. Must be the hint of winter in the air!

    Reply
    • Laura says

      November 23, 2015 at 10:19 am

      I’m heading over to check it out. This got me in the mood for more gingerbread!

      Reply
  2. Becky @ Olives n Wine says

    November 22, 2015 at 8:34 pm

    Oh my gosh, YUM!! I’m so glad you posted this because I have been thinking about it ever since our Twitter chat 🙂 I’m obsessed with everything gingerbread right now so this will be happening over Thanksgiving weekend.

    Reply
    • Laura says

      November 23, 2015 at 10:19 am

      Yay! Let me know how it turns out – I know you will love it. Thanks, Becky.

      Reply
  3. Jennifer Farley says

    November 23, 2015 at 8:35 am

    This sounds great! I love adding yogurt to recipes. It adds a lot of moisture and richness without the heaviness of cream.

    Reply
    • Laura says

      November 23, 2015 at 10:20 am

      It’s definitely a lighter option, but people don’t notice that the cake is slightly healthier.

      Reply
  4. Liz says

    November 23, 2015 at 10:02 pm

    Gingerbread AND coconut? Boy, is this one dreamy cake, Laura!!! Hope you and your family have a terrific Thanksgiving!!! xoxo

    Reply
    • Laura says

      November 24, 2015 at 4:14 pm

      Happy Thanksgiving to you too, Liz!

      Reply
  5. Debbie Eccard says

    December 16, 2015 at 9:19 am

    Love coconut and gingerbread. Great combination…. I would love this one and so very easy.

    Reply

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  1. Coconut Gingerbread Bundt Cake - Yum Goggle says:
    November 29, 2015 at 5:25 pm

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Welcome to Pies and Plots. I’m Laura Dembowski, writer, baker, and fashionista sharing recipes, reviews, and tips to inspire you to enjoy life both inside and outside the kitchen.
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