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Coconut-Lemon Bundt Cake

This is incredibly easy to make, but most importantly, it’s moist and delicious!

Coconut-Lemon Bundt Cake

Coconut-Lemon Bundt Cake

Coconut-Lemon Bundt Cake

Ingredients

  1. 1-1/2 C granulated sugar
  1. 2/3 C canola oil
  1. 1 (14-oz) can coconut milk
  1. 1/4 C soy milk
  1. 1/4 C lemon juice
  1. 3 Tbs lemon zest
  1. 2 tsp vanilla extract
  1. 3 C flour
  1. 2 tsp baking powder
  1. 1 tsp baking soda
  1. 1 tsp salt
  1. 1-1/2 C shredded unsweetened coconut
  1. 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!

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