Lemon Coconut Bundt Cake

Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
Serves 10
Time: 1 hour and 30 minutes

1-2/3 cups granulated sugar
2/3 cups canola oil
1 (14-oz) can coconut milk
1/4 cup soy milk
1/4 cup lemon juice
3 Tbs finely grated lemon zest
2 tsp pure vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups shredded unsweetened coconut
A few tablespoons confectioners’ sugar for sprinkling (or make a lemon glaze with 1-1/2 cups of confectioners sugar, 1 tsp lemon zest, and 1 Tbsp lemon juice) 

Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut. Pour batter into the Bundt pan. Bake 1 hour or until a knife inserted  through the cake comes out clean. Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over, and release the cake from the pan. Let cool completely. Once cooled, sift a sprinkling of confectioners’ sugar over the top (or glaze). Slice and serve.

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