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Ingredients
Scale
- 1 1/4 cup sugar
- 2/3 cup olive oil
- 1 can full-fat coconut milk (13.5–14 oz)
- 3 tablespoons lemon zest
- 1/2 cup fresh lemon juice (3–4 meyer lemons)
- 2 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened shredded coconut, lightly toasted
Instructions
- Preheat the oven to 350°F.
- Grease and flour a bundt pan thoroughly, ensuring all nooks and crannies are covered.
- In a large bowl, whisk together sugar, olive oil, coconut milk, lemon juice, lemon zest, and vanilla. Sift in the flour, baking powder, baking soda, salt, and toasted coconut. Fold gently with minimal stirring.
- Bake for 50 minutes to 1 hour or until a toothpick comes out clean and the internal temperature reaches 200°F. Alternatively, you can make cupcakes, filling them 2/3-3/4 full and baking for 20-25 minutes, checking for doneness with a toothpick.
- Prepare the optional Lemon Glaze or you could simply sprinkle powdered sugar on top.
- Allow the cake to cool in the pan for 20-30 minutes before inverting. Use a thin knife to loosen the edges. Invert the bundt cake onto a plate, tapping the bottom of the pan to release it.
- Drizzle the cake with the lemon glaze and sprinkle with toasted coconut before the glaze sets.
Notes
Ensure to use fresh lemon juice for the best flavor.
Let the cake cool completely before slicing for easier serving.
You can substitute the coconut milk with yogurt or sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg