Wednesday, August 6, 2008

Coconut Lemon Bundt Cake


My first food blog post from our new apartment! However I still have some things I made from before so I'll be posting about those first. I'm just really happy that our internet is working AND the new monitor is working. Not sure how long it will be working for though as it seems to be kind of busted. I'm going away this weekend for a wedding and I'm feeling some food blog separation anxiety. But I'm looking forward to having more time for food blog things next week. Anyway, now let's talk about food.

I was all set to make the maple pancake loaf from Great Coffee Cakes, Sticky Buns, Muffins & More and I'd chopped up the nuts, then went looking for the maple syrup. No maple syrup? Baking tragedy. So I quickly scanned through a few cookbooks and came across this lemon coconut bundt cake. Thankfully lemons and coconut are something I always have on hand, and coconut is one of my favourite things so it seemed like an okay consolation baked good. Well it turned out to be more than that! The smell of it baking made me so eager for them to come out of the oven. Oh and this was the first that I used my mini bundt pans. Suffice it to say, you are not suppose to completely fill the bundt pans. Yes I should know this from making muffins and cakes but when I have more batter than baking pan, I usually end up putting it all in there and hoping it doesn't explode over the sides (and it always does and I always freak out a bit. Maybe one day I'll learn.) So we can call these bundt cakes lemon coconut flying saucers. As it turned out, the explodey parts were delicious because they got hard like really delicious muffin tops.


Lemon and coconut are really such a great pairing, and they were perfectly balanced in this bundt. The cakes were so moist, oh and did I mention that they're vegan? I want to experiment more with vegan baking. So far all of my healthy muffins are vegan, but I haven't tried much beyond that. Well as many vegan bakers out there will not be surprised to hear, these bundt cakes far surpassed many non vegan baked goods. The only unfortunate thing was that they were a bit oily - not that that stopped me from eating them. I bet these would be delicious with white chocolate. The perfect summer afternoon snack!

David Lebovitz was saying on his blog about how you shouldn't zest a lemon onto a plate and then carefully measure it out by putting it into a measuring spoon. Instead you should not worry about exact measurements and just zest directly into whatever it's being mixed into so you don't lose the precious lemon/citrus oil. That's what I tried this time and I have no idea if it really made a difference but the bundt cakes were tasty.

If this sounds good, you might also like:
Matcha Coconut Madeleines
Lemon Poppyseed Muffins
Chocolate Oatmeal Coconut Cookies
bill's Coconut Bread

Coconut Lemon Bundt Cake
Slightly adapted from Veganomicon

You can make one 8" or 10" bundt cake, about 12 mini bundt cakes, or 15 muffins. (These are my guesses, except for the large bundt cake, because for me it made 6 muffins and 6 mini bundt cakes.)

Wet
1 2/3 cups sugar
2/3 cup canola oil
14 oz (400 mL) can coconut milk
1/4 cup soy milk
1/4 cup lemon juice
zest of 2 lemons
2 tsp vanilla extract

Dry
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt

1 1/2 cups shredded unsweetened coconut

Preheat oven to 350F. Grease whatever kind of baking pan you're using (bundt pan, muffin tin).

In a large mixing bowl, combine the wet ingredients. Stir to combine.

In another bowl, mix the dry ingredients (not including the coconut). Mix the dry ingredients into the wet in batches, mixing well after each addition. Fold in the coconut.

Pour the batter into the baking pan(s). Bake for 1 hour (check at 30 minutes if using smaller baking pans), or until knife inserted in cake comes out clean. When you remove them from the oven, let the cakes cool on a rack for 10 minutes before flipping the cakes out.

26 comments:

Celine said...

I never measure lemon zest either, so I'm glad to hear I was doing something right, albeit accidentally. ;p

Patricia Scarpin said...

I have been zesting directly into the bowl and eyeballing the amounts for as long as I can remember but never knew it was the right thing to do! :D

These cakes are wonderful. I love lemon - anything citrus, for that matter - and coconut is another passion of mine.

VeggieGirl said...

I think it was meant to be that the maple pancake loaf didn't work out, since those mini bundt cakes look SPECTACULAR!! I'm glad that you made those :0)

Enjoy your new apartment!!

Sara said...

I just came across your blog, from other foodie blogs and I love it. This cake looks delish. Lemon and coconut are definately a great flavor combo!

Cathy - wheresmydamnanswer said...

That is a flavor combo I would not have thought of - Glad you found it for the peoples. Great insight on zesting as well good to know I was on the right track!!

Erin said...

This looks great! The lemon and coconut combination sounds delicious. I never measure lemon zest either :)

Deborah said...

You know - I haven't been craving sweets, but this sounds so good to me right now! Want to send some my way?

Carla said...

Mmm your cake looks good! I wonder if I could make coconut lime bundt cakes because I have 5 limes and only 1/2 a lemon haha

Hannah said...

Mini bundts are always so cute, and these sound delicious, too!

Vegetation said...

Oh YUM! These sound sooooo good (and I have a mini bundt pan sitting in my drawer that I never know what to use for...until now anyway).

And yay for vegan baking!

Danny said...

Oh my, these look fluffy and delicious! I'm thinking a nice lemon glaze would compliment these perfectly!

Grace said...

i'd definitely be game for a mini bundt muffin-like flying saucer creation, especially if coconut was involved. very nice. :)

Holler said...

I say you can't have too much lemon zest. I love it!

Cookie baker Lynn said...

Beautiful cakes! I'd never guess you'd overfilled the pans, they look perfect.

Helene said...

Hi, I just gave you an award: http://helene-lacuisine.blogspot.com/2008/08/nice-award.html. Have a good day.

Sophie said...

What a great summery flavor combo :). This is a bundt cake with a make-over, I like it :D.

Jaime said...

i've never tried lemon w/coconut but it sounds like a great pairing!

homecooked said...

These look so yummy! It looks moist and delicious.

Lisa said...

What a fantastic cake. I just love the blend of flavours. Enjoy your new abode.

LisaRene said...

Welcome Home!

Lemon and coconut, yum, makes my mouth water just thinking about it. As far as the extra batter that didn't fit in the pan, heck, i'd have just ate it :) Not quite as satisfying as say cookie dough but I tend to have an affinity for batter (cookie, cake, brownie, whatever) over the final baked product. Sometimes I'll make up a batch of cookie dough for Wilson, bake a few and freeze the remaining dough for future use. Typically what happens is I end up eating the frozen dough! No will power, that's why I don't bake sweets often :)

Leslie said...

These look sooo moist and OUT OF THIS WORLD! I never measure my zest..its too much of a pain!

Zoe Francois said...

Simple and dainty, I'd eat about a dozen of them!

Bellini Valli said...

I agree with David and just grate the lemon zest into whatever you are making. I love lemon so a little bit more won't hurt:D

Allyson Schreiber said...

I made this cake for an after church treat this weekend. I got so many compliments on it...even a few, "I think that was the best cake I've ever had." Great recipe and so glad I've found your blog. Trying out some of your brownies today!

x said...

i loved these, as did everyone i shared them with, so moist and deliciously coconutty; thanks!!

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