Company over on Saturday night meant pulling out the baking utensils and making a fun dessert. This Bundt cake, just lemony enough with a hint of coconut, can help end any taste-themed meal with vegan pizazz. I used a mixture of regular olive oil and a lemon-infused olive oil to punch up the flavor and add a healthier fat and light coconut milk to reduce saturated fat. Salt in any sweet baked recipe is omitted. I know it’s a flavor enhancer, but this cake needs no enhancing.
Coconut Lemon Bundt Cake
1 2/3 c. sugar
2/3 c. canola oil
¼ c. soy or rice milk
1 (14-ounce) can coconut milk
¼ c. lemon juice
3 T. finely grated lemon zest
2 t. pure vanilla extract
3 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1 t. salt
1 ½ c. shredded unsweetened coconut
A few tablespoons confectioner’s sugar for sprinkling
Preheat oven to 350° F. Lightly grease an 8- or 10-inch Bundt pan.
In a large mixing bowl, combine the sugar, oil, coconut milk, rice or soy milk, lemon juice and zest, and vanilla. Stir to combine.
Sift the flour, baking powder and soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut.
Pour the batter into the Bundt pan. Bake for 1 hour or until a knife inserted through the cake comes out clean.
Remove from 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 confectioner’s sugar over the top.
Slice and serve.