Gluten-Free Glazed Coconut Bundt Cake
By Aran GoyoagaPublished on March 15, 2026
Time
1¾ hours
Yield
Serves 8 to 10
Ingredients
CAKE
9 tablespoons unsalted butter, room temperature, divided1 cup (5 ounces/142 grams) superfine brown rice flour, divided, plus extra for flouring the pan¾ cup canned coconut milk 1 tablespoon lemon juice 1½ cups (5¼ ounces/149 grams) unsweetened shredded coconut ½ cup (2 ounces/57 grams) cornstarch 1 teaspoon baking powder ½ teaspoon table salt 1½ cups (10½ ounces/298 grams) granulated sugar 3 large eggs, room temperature2 teaspoons dark rumGLAZE
1½ cups (6 ounces/170 grams) confectioners' sugar 3 tablespoons canned coconut milk 2 tablespoons dark rum ¼ cup flaked coconut, toastedBefore You Begin
Superfine brown rice flour (such as from Anthony’s Goods or Authentic Foods) is essential for making a less-crumbly cake. Before using the canned coconut milk, make sure to shake or whisk the contents together in case the coconut cream has separated. Gluten-free nonstick baking spray can be used in place of buttering and flouring the pan. A 12-cup Bundt pan can be used in place of a 9-cup model. Shredded coconut is also sold as desiccated coconut.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-cup Bundt pan with 1 tablespoon room temperature unsalted butter and superfine brown rice flour. Flip pan upside down and tap on counter to release extra flour.
- Whisk ¾ cup canned coconut milk and 1 tablespoon lemon juice together in bowl; set aside. Process 1½ cups (5¼ ounces) unsweetened shredded coconut and 2 tablespoons superfine brown rice flour in food processor until finely ground, about 1 minute. Transfer to large bowl. Whisk in remaining ¾ cup plus 2 tablespoons superfine brown rice flour, ½ cup (2 ounces) cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt into coconut mixture.
- In stand mixer fitted with paddle attachment, cream remaining 8 tablespoons room temperature unsalted butter and 1½ cups (10½ ounces) granulated sugar together at medium speed until light and fluffy, about 2 minutes. Add 3 room temperature large eggs, 1 at a time, scraping down sides of bowl as needed. Add 2 teaspoons dark rum and mix until incorporated. Add dry ingredients and mix on low speed until incorporated. Add coconut milk mixture. Increase speed to high and mix until batter has thickened slightly, about 1 minute.
- Transfer batter to prepared pan and smooth top with spatula. Bake until toothpick inserted in center comes out clean, 50 to 55 minutes. Allow cake to cool for 10 minutes, then invert onto platter and remove pan. Let cake cool another 15 minutes.
- Whisk 1½ cups (6 ounces) confectioners’ sugar, 3 tablespoons canned coconut milk, and 2 tablespoons dark rum together in large bowl. Pour glaze over cake and sprinkle with ¼ cup toasted flaked coconut. Serve.
for the cake
for the glaze
Time
1¾ hoursYield
Serves 8 to 10Ingredients
CAKE
GLAZE
Ingredients
CAKE
GLAZE
Ingredients
CAKE
GLAZE
Why This Recipe Works
A triple dose of coconut brings nutty flavor to this moist, fragrant cake with a rum-accented glaze. For a gluten-free cake that’s tender and not too crumbly, we use a combination of superfine brown rice flour and cornstarch. Superfine brown rice flour is more absorbent than coarser stone-ground rice flour, since finer grinding damages more of the flour’s starch granules, allowing them to take in more liquid. Meanwhile, powdery cornstarch lightens the texture in two ways: It’s less dense than the rice flour (so it renders the whole cake less dense) and also forms a starch matrix when it cooks that traps gas from the leavening. Processing the unsweetened shredded coconut with a little of the brown rice flour before combining it with the rest of the batter ingredients helps prevent the cake from getting too oily. Canned coconut milk lends more coconutty flavor to both the cake and glaze, while toasted flaked coconut sprinkled over the top of the glazed cake provides a final coconutty flourish.
Before You Begin
Superfine brown rice flour (such as from Anthony’s Goods or Authentic Foods) is essential for making a less-crumbly cake. Before using the canned coconut milk, make sure to shake or whisk the contents together in case the coconut cream has separated. Gluten-free nonstick baking spray can be used in place of buttering and flouring the pan. A 12-cup Bundt pan can be used in place of a 9-cup model. Shredded coconut is also sold as desiccated coconut.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-cup Bundt pan with 1 tablespoon room temperature unsalted butter and superfine brown rice flour. Flip pan upside down and tap on counter to release extra flour.
- Whisk ¾ cup canned coconut milk and 1 tablespoon lemon juice together in bowl; set aside. Process 1½ cups (5¼ ounces) unsweetened shredded coconut and 2 tablespoons superfine brown rice flour in food processor until finely ground, about 1 minute. Transfer to large bowl. Whisk in remaining ¾ cup plus 2 tablespoons superfine brown rice flour, ½ cup (2 ounces) cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt into coconut mixture.
- In stand mixer fitted with paddle attachment, cream remaining 8 tablespoons room temperature unsalted butter and 1½ cups (10½ ounces) granulated sugar together at medium speed until light and fluffy, about 2 minutes. Add 3 room temperature large eggs, 1 at a time, scraping down sides of bowl as needed. Add 2 teaspoons dark rum and mix until incorporated. Add dry ingredients and mix on low speed until incorporated. Add coconut milk mixture. Increase speed to high and mix until batter has thickened slightly, about 1 minute.
- Transfer batter to prepared pan and smooth top with spatula. Bake until toothpick inserted in center comes out clean, 50 to 55 minutes. Allow cake to cool for 10 minutes, then invert onto platter and remove pan. Let cake cool another 15 minutes.
- Whisk 1½ cups (6 ounces) confectioners’ sugar, 3 tablespoons canned coconut milk, and 2 tablespoons dark rum together in large bowl. Pour glaze over cake and sprinkle with ¼ cup toasted flaked coconut. Serve.
for the cake
for the glaze
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