Coconut Bundt Cake
Sometimes you just need some cake, and this guy arose from that need the other night. I had an almost full can of coconut milk left-over in the fridge, and for some reason I was itching to bake something new (as if I don’t do enough baking already!). “New” is the key word here, because as tired as I can get of making the same brownies over and over, I love trying out new recipes when I get the chance.
I’ve wanted to try the recipe for Coconut-Lemon Bundt cake in Veganomicon for a while now. After making a home cooked dinner for the first time in probably over a month, I just didn’t feel like zesting lemons and measuring out juice, so I adapted the recipe to just be a coconut cake. For textural reasons, I also left out the shredded coconut. Normally I love shredded coconut, but I was going for more of a pound cake feel this time around. And let’s be honest, I wanted it to be as simple as possible!
It’s really easy to whip this cake up, and it makes a lot. It would be perfect for baking in loaf pans and using for a trifle, which I hope to do sometime in the near future. It’s super moist and not too coconutty, if that isn’t your thing. It tastes light and buttery, with just a hint of coconut flavor. I’m really looking forward to trying the original version with the lemon. I imagine it’s insanely good!
Coconut Bundt Cake
adapted from Veganomicon
1 2/3 cup sugar
2/3 cup canola oil
1 (14-ounce can) coconut milk [See Notes]
1/4 cup vanilla soy milk
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
a few tablespoons powdered sugar (for sprinkling on top)
Preheat the oven to 350 degrees. Lightly grease a 8- or 10-inch bundt pan. [See Notes]
In a large bowl, combine the sugar, oil, coconut milk, soy milk and extracts. Whisk to combine. Sift in the dry ingredients (not powdered sugar), and mix well.
Pour the batter into your prepared pan, and bake for about 1 hour, or until a cake tester or toothpick comes out clean. Let cool for about 10 minutes, and then invert cake onto a cutting board to cool completely. Sift powdered sugar over the top of the cake before serving.
Notes: I didn’t have a full can of coconut milk, so I added a bit of soy milk to make up the 14 ounces. I also didn’t have a large enough bundt pan, so I used my small bundt pan and a separate loaf pan. You could also probably bake this in two loaf pans.