1½cdairy free butter3 sticks, room temperature for 20 minutes on the countertop
2½c granulated sugar
5largeeggsroom temperature
1teaspoonalmond extract
2tablespoongrated orange zestno white bitter pith
3¼cgluten free all-purpose flourspoon and level method
1teaspoonxanthan gumomit if your gf all-purpose flour contains this or guar gum
½teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonkosher salt
1cfresh squeezed orange juice
¾cshredded coconut
Orange Glaze
2tablespoonfresh squeezed orange juice
2teaspoonfine grated orange zest
1¼cpowdered sugarsifted, more for a thicker glaze, less for a thin and runny glaze
Instructions
Preheat the oven to 350°F.
Spread a thin layer of shortening or dairy free butter evenly over a 9 or 10-inch bundt pan. Then evenly coat the inside of the pan with gluten free flour and set aside.
Using a stand mixer with the paddle attachment or a handheld mixer, cream the butter for 1-2 minutes.
Then add in the sugar and eggs one at a time. Scrape down the sides and bottom of the bowl as needed.
Next add in the almond extract and orange zest and combine.
In a large bowl sift together the flour, xanthan gum, baking powder, baking soda, and salt.
Add the dry ingredients into the mixing bowl and the fresh squeezed orange juice. Lastly stir in the coconut.
Transfer the bundt cake batter to the pan. Bake for 70-75 minutes until a cake tester comes out clean.
Remove the cake pan from the oven and allow to set for 10 minutes. Then with a large serving plate on top of the baking pan turn the pan upside down. Remove the pan and allow the cake to cool completely on the serving plate.
Prepare the glaze ingredients and drizzle evenly over the cooled cake.