This is incredibly easy to make, but most importantly, it’s moist and delicious!
INGREDIENTS:
1-1/2 C granulated 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, then stir 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 the confectioners’ sugar over the tip. Slice, serve and enjoy!
Recipe source: Veganomicon
what a beautiful cake! The lemon must make it so refreshing, and the crumb looks perfect!
Thanks–luckily, it would be hard to mess up this cake! (I like those kinds)
Delicious! I made it with 1 C of whole wheat flour, 2 C regular flour and a tablespoon or so of ground flaxseeds and it was still very moist! I also used applesauce in place of the soymilk because I didn’t have any.
Thanks for the recipe!
Great variations! I usually use applesauce to replace eggs or oil; never thought to replace the soy/almond milk with it. Good tip!
I hope it will be good….the instructions left out the coconut itself so I forgot until I had placed it in the oven so I quickly stirred some spoonfuls in while it sat in the oven. Wish me luck…it’s my daughter’s bday cake.
Oops! Sorry about that! Thanks for letting me know! Tell how it comes out.