2 sticks butter or margarine
1 cup grade B pure maple syrup (this is the darker maple syrup)
3 eggs
2 teaspoons gluten free vanilla extract
zest of one orange, grated
1 1/4 cups GF cookie flour mix
3/4 cornmeal
1 Tablespoon gluten free baking powder
1/2 teaspoon salt
1 1/2 cups shredded sweet coconut
3/4 cup of almond milk mixed with the juice of 1/2 a lime
1 cup raisins
Grease a large 10-inch bundt pan. Preheat oven to 350 degrees.
Cream butter and maple syrup in food processor. Gradually add the eggs, vanilla and orange zest.
Sift dry ingredients in another bowl, and then add the coconut. Add the dry ingredient/coconut mixture to the food processor alternately with the almond milk/lime juice mixture and process just until mixed. Remove the dough to a bowl and mix in the raisins. Transfer the dough to the prepared pan, and bake for 50-60 minutes until a toothpick comes out clean. Cool for ten minutes in the pan, then turn out on to a cooling rack and cool.
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