Coconut Lemon Bundt Cake video
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Coconut-Lemon Bundt Cake
Serves 10
Time: 1 hour 20 minutes
- 1 2/3 Cups of granulated sugar
- 2/3 cup canola oil
- 1 (14 ounce can) coconut milk
- ¼ cup rice or soy milk
- ¼ cup lemon juice
- 3 tablespoons finely grated lemon zest
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1 teaspoon salt
- 1 ½ cups shredded unsweetened coconut
- A few tablespoons confectioner’s sugar for sprinkling
Preheat the oven to 350 F. Lightly grease an 8 or 10 inch Bundt pan.
In a large mixing bowl, combine the granulated sugar, oil coconut milk, rice milk or soymilk, lemon juice and 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 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 confectioner’s sugar of over the top. Slice and serve.
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