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Glazed Coconut Bundt Cake

A glazed coconut bundt cake is a great dessert to serve for a large group.  Of course if you want,  you can also enjoy it with your morning coffee or as a midday snack.  

I was inspired to try this recipe from Natasha Newton’s Southern Keto Cookbook.  She has some amazing recipes in this book that have quickly become staples of mine.  Of course y’all know I had to put my spin on it so I did make some adjustments.


Glazed Coconut Bundt Cake

  • Author: Andie Cumber
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10
  • Category: Keto


Bundt Cake Ingredients:
2 cups blanched almond flour
¼ cup coconut flour
½ cup monkfruit granular sugar
2 tsp baking powder
½ tsp salt
5 large eggs
½ (1 stick ) salted butter at room temperature
¼ cup coconut oil softened
2 tsp vanilla extract
1 cup unsweetened coconut flakes

Glaze Ingredients:
½ cup monkfruit powdered sugar
2-3 Tbsp unsweetened vanilla almond milk
¼ tsp almond extract
1 Tbsp water


Cake Directions:
Preheat oven to 350°F
Grease bundt cake pan with butter
In a medium bowl whisk almond and coconut flour, monkfruit, baking powder and salt
Blend eggs, butter, coconut oil, & vanilla extract in a large bowl with a hand mixer on low speed until creamy
Slowly add in flour mixture with the mixer still on low
With a spoon stir in the coconut flakes
Pour batter in bundt pan
Bake for 45 minutes; Insert a toothpick in the center and should come out clean
Cool completely on a wire rack
Lower the oven temp to 325°F
Line a sheet pan with parchment paper
Spread a thin layer of coconut flakes on the sheet pan and bake for 5 minutes
Stir the coconut flakes and bake for another 5 minutes until golden brown

Glaze Directions:
Place all the ingredients in a small bowl, stir until smooth
Remove cooled cake from the bundt pan
Spoon or pipe glaze over the cake (I used Welton tip #10)
Sprinkle the toasted coconut flakes all over the top of the cake



The amount of almond milk added to the glaze will make it either thick or thin.

For the glaze you can substitute the almond extract for vanilla but keep in mind it will turn the glaze a light brown.   My next go around I’ll transition the bundt cake orange.

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  • Serving Size: 10
  • Calories: 444
  • Sugar: 2.9g
  • Sodium: 339.1mg
  • Fat: 41.0
  • Saturated Fat: 23.3
  • Unsaturated Fat: 14.1g
  • Trans Fat: 0.4g
  • Carbohydrates: 2.9g Net
  • Fiber: 8.2g
  • Protein: 9.4g
  • Cholesterol: 116.9mg

Keywords: Keto, Dessert, Bundt Cake, Cake, Coconut Cake, Coconut Bundt Cake