Coconut Pineapple Bundt Cake

Ingredients:

Shredded unsweetened coconut (amount depends on how much your bundt pan needs)

2 cups of your favorite gluten free flour blend

1/2 cup gluten free oat flour

1/2 cup gluten free millet flour

1 cup coconut sugar

1 tsp salt

2 tsp ground cinnamon

1 tsp ground cardamom

1/2 tsp ground ginger

2 tsp baking soda

1 tsp baking powder

20 oz can of crushed pineapple in 100% juice

2 cups finely shredded unsweetened coconut

1 cup safflower oil

1/2 cup agave

3/4 cup liquid egg whites or 3 whole eggs

2 tsp gluten free vanilla

2 tbsp vinegar

Baking Instructions:

1. Preheat the oven to 350 degrees and grease a 12 in bundt pan with your preferred method.  I used vegan butter. Then “flour” the pan with unsweetened finely shredded coconut to cover the pan entirely.
2. Mix together the gluten free flour blend, oat flour, millet flour, coconut sugar, salt, cinnamon, cardamom, ginger, baking soda, and baking powder. Set aside.
3. In another bowl, mix together the crushed pineapple with its juices, the unsweetened shredded coconut, safflower oil, agave, egg whites and vanilla.
4. Add the wet mixture to the dry with the vinegar and mix just until the dry ingredients are fully moistened.
5. Carefully fill the bundt pan evenly all around. The pan will be full.
6. Bake in the preheated oven until the Bundt has risen, is golden, and a toothpick inserted comes out clean.  I checked mine at 50 minutes and it needed about another 10 and finished with 60 minutes of baking.
7. Remove the cake to a wire rack and allow it to cool for at least 15-25 minutes before releasing it from the pan and allowing it to cool completely on the wire rack.