Remember how I used to post recipes all the time? I just checked and it's been 9 months since I posted one. Oops, sorry folks. Hopefully this one will make it up to you.
What do you do when you find yourself with a fridge full of lemons and a vegan potluck to attend? Why make a Coconut-Lemon Bundt Cake of course! To impress the omnivores, I'm planning to serve it with a scoop of the coconut whipped cream that I usually pile on top of my Banana Cream Pie Cupcakes, but this moist and delicious cake is definitely good enough to stand alone.
Coconut-Lemon Bundt Cake
1 2/3 cups granulated sugar
2/3 cup canola oil
1 (14 ounce) can coconut milk
1/4 cup soy milk (or whatever milk you prefer)
1/4 cup fresh 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
Preheat the oven to 350 degrees. Lightly grease an 8 or 10 inch Bundt pan.
In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice and zest, and vanilla. Stir to combine.
Sift the flower, baking powder, baking 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 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. Slice and serve.