July 8, 2014

Lemon Coconut Cake

This is my favorite summer cake recipe from the beloved Veganomicon by Isa Chandra and Terry Hope, dressed up in a thin drizzle of icing, rosemary sprigs, and curls of sour lemon. To make the lemon glaze, simply whisk freshly-squeezed lemon juice into confectioners sugar until it reaches the desired consistency. Pour over the cooled cake and top with some fancy shredded coconut or birthday candles, depending on the occasion!

1 1/2 cups granulated sugar
2/3 cups canola oil
1 (14-oz) can coconut milk
1/4 cup soy milk
1/4 cup fresh lemon juice
3 Tbs finely grated lemon zest
2 tsp pure vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded unsweetened coconut

Preheat oven to 350. Lightly grease a bundt or circular springform cake pan. In a large mixing bowl, mix together the sugar, oil, milks, lemon juice, zest, and vanilla until combined. Add in dry ingredients, folding the coconut in after all ingredients are combined. Pour into pan and bake for one hour (or until a toothpick or knife inserted comes out clean). Remove from oven and let cool for 15 minutes or so before flipping over to release. Once cooled, top with icing or simply dust with a bit of powdered sugar. 


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