This could be an exaggeration, but coconut oil seems to have become a staple, like bread or milk. But there’s little known about its cousin coconut butter. Though both are great for baking, they’re not one in the same. The buttery stuff (think about the texture of peanut butter) is made with the meat of the coconut, so you get a more dense texture. Coconut butter is equally rich and flavorful, which is what makes it worthy of so many coconut-crazy recipes. If you haven’t tried the tropical delight yet, this bundt cake recipe is a fun, easy and down-right delicious way to experiment.
Ingredients
2 cups oat flour
2/3 cup coconut sugar
1/3 cup coconut butter
½ cup coconut flakes
¼ cup honey
1 cup cashew milk
½ tsp. coconut flavoring
1 tsp. baking powder
Pinch of salt
Directions
- Preheat oven to 350 degrees F and coat a bundt pan with non-stick cooking spray.
- In a large bowl, combine all cake ingredients and stir well.
- Pour batter into greased bundt pan and bake about 30 minutes, or until a toothpick comes out clean.
- Top with more melted coconut butter and toasted coconut flakes. To toast coconut, spread on a greased cookie sheet and broil for one minute. Voila – it’s that easy!
- Slice bundt cake into thick pieces and enjoy!
Tip: Turn this into a vegan dessert by swapping the honey for maple syrup.