Eat Veggies, save the planet

I usually make John chocolate cake for his birthday, but a friend who can’t eat chocolate was coming to John’s party so I decided to try a new recipe. I was asked by two people for the recipe so I guess it was a success. They couldn’t believe it was vegan. So moist they said. Next time i make it I will half the sugar. It was very sweet.

Ingredients

• 1.5 cups of organic sugar
• 3 cups of white flour (preferably 00 from Barton Springs Mill)
• 2/3 cup canola oil
• 14 ounces coconut milk
• 1/4 cup of soy milk or other vegan milk
• 4 Tbsp lemon juice
• 1 TBSP of lemon rind, grated.
• 1 tsp of vanilla extract
• 1 tsp of baking soda
• 2 tsp of baking powder
• 3/4 tsp of salt
• 1.5 cups of unsweetened dried coconut

Directions.

1. Toast coconut in cast iron pan on medium stirring constantly. It takes about a minute in a preheated skillet.
2. Preheat oven to 350 F
3. Mix the flour, baking soda, baking powder and salt in a bowl and put aside. Mix with a whisk.
4. In a large bowl, mix the sugar, oil, coconut milk, soy milk, lemon juice, lemon zest and vanilla in a bowl. Whisk well.
5. Add the flour mixture to the wet mixture and mix with a wooden spoon until combined. Do not over-mix.
6. Fold in the coconut.
7. Put the cake batter in a greased bundt pan. bake for 1 hour or until the internal temperature of the cake reaches 210 F.
8. Cool on a rack for 10 minutes and turn it upside down and flip it over. Continue cooling.
9. Serve when the internal temperature is under 90 F or when it is cooled to room temperature.