Coconut walnut bundt cake

1 egg

1 tsp vanilla extract 

2 cups unsweetened flaked coconut 

1 cup chopped walnuts 

2 TBSP ground flax meal 

1 can condensed fat free milk 

1/2 tsp salt 

1/2 cup of melted butter

1 cup buckwheat flour 

1/2 cup unbleached white fine pastry flour 

1 tsp baking soda

1 tsp baking powder

2 TBSP half & half 

1/4 cup fat free milk 

*flaked coconut, shredded coconut, flax meal, buckwheat flour & pastry flour used were all Bob’s Red Mill brand

In a large mixing bowl whisk the egg & vanilla extract. 

Using a spatula, mix in the coconut, walnuts, flax meal, condensed milk & salt. 

Pour in the melted butter. 

Mix in the buckwheat flour, pastry flour, baking soda & baking powder. 

Blend in the half & half and milk. 

Stir well. 

Preheat oven to 375 degrees. 

Pour batter into a greased bundt cake pan. 

Bake 25 - 30 minutes. 

Chocolate sauce - 

in a saucepan on the stove bring to a low boil 1/4 cup almond milk + 1/2 cup semi sweet chocolate chips. Stir constantly and evenly until the sauce thickens. 

Drizzle the chocolate sauce over the bundt cake and sprinkle the shredded coconut flakes on top.