Description
A delightful bundt cake infused with lemon and coconut flavors, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups sugar (see notes)
- 2/3 cup olive oil
- 1 can (13 oz) full-fat coconut milk (or sub 1 1/4 cups yogurt or sour cream)
- 3 tablespoons lemon zest, don’t skimp
- 1/2 cup fresh lemon juice (3–4 Meyer lemons) or use regular lemons
- 2 tsp vanilla
- 3 cups all-purpose flour (or sub Bob’s Red Mill GF flour blend)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups unsweetened shredded coconut (or flaked coconut) lightly toasted, and more for sprinkling (optional)
Instructions
- Preheat oven to 350°F.
- Grease and flour a bunt pan, really, really well, getting all the nooks and crannies.
- In a large bowl (or a stand mixer), whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla.
- Sift in flour, baking powder, and baking soda, mixing in batches. Mix well after each addition.
- Add salt and shredded coconut. Stir.
- Bake for 1 hour or until a toothpick comes out clean and internal temp reaches 200°F. (You could also make these into cupcakes, filling 2/3-3/4 full and baking for 20-25 mins).
- Make the optional Lemon Glaze. Alternatively, you could sprinkle with powdered sugar.
- Let the cake cool 20-30 minutes before inverting. Carefully slide a thin knife gently down the sides to loosen.
- Invert the bundt cake by placing a big plate (or cake plate) over the bundt cake, then invert both.
- Firmly tap the bottom of the bundt pan a few times to release.
- Drizzle the top of the cake with the lemon glaze. Sprinkle with toasted coconut before the glaze sets so the coconut sticks.
Notes
- For a richer flavor, consider adding lemon extract along with the vanilla.
- The cake can be stored covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg