Eat Veggies, save the planet

Coconut and Lemon Bundt Cake, vegan
May 14, 2019, 8:53 pm
Filed under: recipes

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.


  • 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


  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.