White Chocolate Coconut & Toffee Crunch Cake — Gluten Free

Moist white chocolate Bundt cake with a delicate buttery toffee layer, finished with silky white chocolate icing and crisp coconut crunch.

Gluten-Free • Bakery-Style • Elegant • Delicious

⏱ Recipe Details

Prep Time: 25 minutes
Bake Time: 45–55 minutes
Cool + Finish Time: 30 minutes
Total Time: ~1 hour 45 minutes
Servings: 12 slices

🛒 Ingredients

Thin Toffee Base

• 4 tbsp butter

• ⅓ cup brown sugar

• 2 tbsp heavy cream

• Pinch sea salt

White Chocolate Bundt Cake

• 2 cups gluten-free cake flour (i.e., Better Batter, Reclamation or Steve’s)

• ½ cup almond flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1¼ cups sugar

• 3 whole eggs + 1 egg white

• 1 cup full-fat coconut milk (canned)

• 6 oz white chocolate, melted & cooled

• 1 tsp vanilla extract

• 1 tsp coconut extract

White Chocolate Coconut Crunch Icing

• 6 oz white chocolate, melted & cooled

• ½ cup heavy cream

• ½ cup powdered sugar

• 1½ cup toasted or sweetened coconut flakes

👩‍🍳 How to Make…

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1️⃣ Make the Toffee Layer

1. In a small saucepan, melt butter over medium heat.

2. Add brown sugar and heavy cream.

3. Simmer 3–4 minutes until slightly thickened.

4. Pour evenly into the bottom of a well-greased Bundt pan.

5. Let cool slightly while preparing cake batter.

2️⃣ Prepare the Cake Batter

1. Preheat oven to 350°F.

2. Whisk together flour, almond flour, baking powder, baking soda, and salt. Set a side.

3. In mixer, Cream butter and sugar until light and fluffy (3–4 minutes).

4. Add eggs one at a time.

5. Mix in melted white chocolate and vanilla.

6. Alternate adding dry ingredients and coconut milk.

7. Mix just until combined. Do not over blend.

3️⃣ Bake

1. Carefully spoon batter over the toffee layer in the bundt pan.

2. Smooth top gently.

3. Bake 45–55 minutes, until center is set.

4. Cool 15 minutes in pan before inverting onto rack.

5. Allow to cool completely before icing.

4️⃣ Make the Icing

1. Whisk heavy cream and powdered sugar until smooth.

2. Stir in melted white chocolate.

3. Spoon over cooled bundt cake.

4. Sprinkle toasted or sweetened coconut over icing while it is still soft and before it sets.

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🔢 Nutrition Facts (Per Slice – Approximate)

• Calories: ~540

• Fat: 34g

• Carbohydrates: 48g

• Protein: 6g

• Sugar: 36g