Lemon Coconut Bundt Cake

by angelika on October 24, 2010

One of my friends just had a gorgeous baby girl, and it is a tradition amongst our friends to bring meals to the new family for a couple of weeks. It’s nice for Mama to not have to worry about cooking for a little while and concentrate on loving and caring for the new being. It’s even nicer when Daddy doesn’t have to run for take out, and in some cases gets spend extra time loving the older sibling(s).

We’ve all been sick around here so putting together something spectacular was a little out of my reach. So I delivered a special pizza for the Chicago native, a salad, and a Lemon Coconut Bundt Cake. This cake comes from one of my favorite cookbooks, Veganomicon. I am embarrassed to admit, that I usually un-vegan it. (please don’t tell the authors) I usually use real milk and butter instead of alternative milk and oil. This time I followed the directions since I knew that their older daughter doesn’t do well with milk, and in honor of vegan month.

I love this cake. It is dense and moist and has just the right amount of lemon and coconut. It’s not too sweet, but still feels decadent as a finish to a meal. It is also lovely with a cup of tea on a rainy afternoon. I actually made this cake twice. Once for the new family, and again for our family. The version we kept just also happens to be gluten free.

Lemon Coconut Bundt Cake 
1 1/2 cups sugar
2/3 cup oil ( I used grapeseed oil)
1 14 oz can coconut milk
1/4 cup milk or milk alternative 
1/4 cup lemon juice
3 TBS lemon zest
2 tsp vanilla extract
3 cups all purpose flour 
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded coconut
confectioners sugar for dusting or glaze
Preheat the oven to 350º. Lightly grease a bundt pan. I used non hydrogenated shortening. 
In a large bowl combine all of the wet ingredients. The sugar through the vanilla. You want to make sure you zest your lemons before you juice them. I used 2-3 lemons to get the amount of zest and juice called for. It just depends on the size. If you have extra lemon juice left over, save it. You can use it to make a lovely glaze. 
I used a whisk to combine all the ingredients 
Sift your dry ingredients into the wet ingredients in batches. I do this by adding one up of flour to the sifter with the baking powder, then one cup of flour with the baking soda, and finally one cup of flour with the salt. 
Stir or whisk to combine after each addition. 
Fold in the 1 1/2 cups shredded coconut. 
Pour into the prepared bundt pan. 
Bake at 350º for one hour. Let it cool in the pan for 10 minutes and then turn out onto a board to cooling rack to cool completely. 
Dust with confectioners sugar, or drizzle on a glaze made with lemon juice and confectioners sugar. You use just enough lemon juice to make the sugar liquid, and then drizzle it on with a spoon. Either way is gorgeous and divine. I like the look of the dusting of sugar myself, but my husband loves the glaze. 
To make my gluten free version I tested a newer gluten free all purpose flour. Now, let me preface this by saying I have tried at least two health food store versions of the gluten free baking mix and I was none too thrilled with the result. They turned out very grainy textured and dense baked goods, and I was not a fan. On my last trip to Whole Foods I found a King Arthur Gluten Free All Purpose Flour. Right on the label it touts itself as having a better taste and texture. Uh huh, I though, I have heard that before. Well it actually turned out really well! It is still a tad bit heavier than the original cake, and has a very slight graininess to it; all in all, it was a delicious cake that I would be proud to serve, to gluten eater and avoider alike. 
My gluten free cake, which I enjoyed with a cup of tea on a rainy afternoon.

A votre santé! 

{ 2 comments… read them below or add one }

Sara Lubkin October 24, 2010 at 1:12 pm

You are making me so hungry. It all looks delicious.

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~RED~ October 24, 2010 at 10:56 pm

WOW, i sounds great!!! I would love to have a slice right now!

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