Ingredients
Scale
- 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
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour