No, unfortunately coconut flour and regular white flour don’t work as a 1:1 swap in this recipe. Coconut flour is extremely absorbent and needs a lot more eggs and moisture than regular flour does. 

If you want to use regular white flour, the recipe would need more significant adjustments beyond just swapping the flour, otherwise the cake texture would likely turn out too wet or dense. I’d recommend finding a chocolate bundt cake recipe specifically developed with regular flour instead.

I made this recipe with Golden Monk Fruit sweetener and decreased the sugar amount to 190g it was so delicious! If I want to make this recipe not keto with all purpose flour instead of coconut flour, do the ingredients remain the same without any changes?

8 ounces of brewed, strong coffee

It depends on how many layers you want. If you want to make a single layer use the 9 inch. If you want to make it with two layers use the 6 inch.

Awesome! Thank you!

Yes that’s a great idea!

I have the same question… Could you use a silcone bundt pan and skip the lining step? Or will the cake stick in that type of pan too?

Thank you!

Right under the title of the recipe shows 8 servings so they are pretty good size pieces.