I was looking for something summery and light to bake – specifically something that used a lemon since I had one milo picked off my friends tree while in california a few weeks ago. I found this recipe, and it did the trick. It was light and fluffy, not too sweet, and we were able to top it with some sweet strawberries I had picked up earlier in the day.
I think next time I will make some kind of lemon glaze for the top, but this was a great treat to remind us that summer is right around the corner.
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
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.