Veganomicon coconut lemon bundt cake

I had about 10 lemons that needed to be used in the next week, so I was looking for recipes that call for lemons...lots of them. I went to my textbook-o-vegan Veganomicon and found a recipe for coconut lemon bundt cake. I think I used 4-5 lemons in this recipe for the juice and zest. This cake was the perfect accompaniment to a viewing of the new episode of True Blood. Everyone had seconds, it was that good. Next time, I might do a nice lemon glaze over it, instead of powdered sugar. It was moist, flavorful and looks pretty in a cake dome!

Veganomicon Coconut Lemon Bundt Cake

INGREDIENTS
1-1/2 C granulated sugar (I used raw sugar)
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar

DIRECTIONS
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.

Stir to combine. 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 the confectioners’ sugar over the tip.

Slice, serve and enjoy!