Ingredients

The following ingredients have 11 Servings
  • 1  1/2 cups sugar
  • 2/3 cup olive oil
  • 1 can full-fat coconut milk ( 13.5-14 oz)
  • 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 shredded coconut or flaked coconut, lightly toasted
  • 2 tablespoons lemon juice
  • 1 cup powdered sugar

Instruction

  • Preheat oven 350F
  • In a large bowl mix ( or stand mixer) whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla. Sift in flour, baking powder, baking soda mixing in batches. Mix well after each addition. Add salt and shredded coconut. Stir.
  • Grease and flour a bunt pan well, and pour the mixture in.  Bake 1 hour. (You could also make these into cupcakes, filling 2/3- 3/4 full and baking for 20-25 mins ). Cupcakes will bake faster – in either case, check by inserting a skewer or toothpick, if it comes out clean, it’s done.
  • Let it cool completely before inverting.
  • Carefully slide a thin knife gently down the sides to loosen.
  • Invert bundt cake by placing a plate (or cake plate) over the bundt cake then invert both.
  • To garnish: Sprinkle with powder sugar or drizzle the top with cooled icing. Sprinkle with more toasted coconut.
  • , simply mix ingredients together, let cool 10-20 minutes, drizzle over cake.