Gluten-free Chocolate Coconut Bundt Cake

I made this yummy, easy cake to enter into this contest: http://www.glutenfreely.com/bakerschallenge last week. I don't usually use pre-made cake mixes in my recipes, but this little experiment may have sold me because it was really easy to make, the consitency was like non-gf cakes, and it was delicious. I added coconut flour and coconut extract for extra yumminess. I brought it into work and it was gobbled up within an hour, actually more like 20 minutes. The true test of a delicious gluten-free dessert? When people don't know it's gluten-free!

Ingredients for cake:

Butter spray, for misting Bundt pan

1 package Betty Crocker Devil's food cake mix

1/4 cup coconut flour

1 cup coconut milk

1/2 cup grapeseed oil

4 large eggs

2 teaspoons pure, gluten-free vanilla extract

1 teaspoon gluten-free coconut extract

3 ounces semisweet chocolate, melted

Ingredients for Coconut glaze:

1 cup confectioners' sugar

3 tablespoons coconut milk

1/4 teaspoon gluten-free coconut extract

Directions for cake:

Pre-heat oven to 350; liberally mist Bundt pan with butter spray, set pan aside; combine all cake ingredients into mixing bowl; beat with electric mixer on low speed for 30 seconds; stop and scrape batter from sides with rubber spatula; increase to medium speed and beat batter for 2 minutes; pour batter into prepared Bundt pan and place in oven; bake cake until top springs back, about 40-45 minutes; transfer cake to wire rack and cool for 10 minutes; run knife around edge of cake and invert onto wire rack; cool completely for 15-20 minutes.

Directions for Coconut glaze:

Place confectioners' sugar in small bowl; whisk coconut milk with sugar; add coconut extract; whisk all ingredients together

Transfer cake to a serving plate; drizzle glaze over cake; let the drizzle set for 20 minutes before serving.

Enjoy!