Sunday, August 16, 2009
It's about time I blogged about a bundt cake! I don't know what it is about bundt pans, but I just adore them. It may have been because my mom had them hanging on the wall in the kitchen when I was little. And as long as your bundt doesn't break apart in the flipping process (which has happened to me a million times), you'll always end up with a beautiful cake, baked evenly throughout thanks to the hole in the bundt pan.
This is actually a recipe for vegan coconut muffins that I saw somewhere online (I don't remember the website, but when I find it again, I'll post it). I just increased the baking time from 20 minutes to 50 minutes (standard for bundts). I also added the zest and juice of one lemon for kicks.
2 cups white whole wheat flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 13.5 oz. can of light coconut milk
1/3 cup unsweetened applesauce
1 teaspoon vanilla
Juice of 1 lemon
1/2 cup shredded coconut
1. Preheat the oven to 350ºF. Lightly grease a 10-inch bundt pan.
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest.
3. In a separate bowl, combine the coconut milk, applesauce, vanilla, and lemon juice.
4. Make a well in the center of the dry ingredients, add the wet ingredients, and stir just to combine.
5. Fold in the shredded coconut.
6. Pour the batter into the bundt pan and bake for 50 minutes.
7. Let the cake cool in the pan for 10 minutes before flipping it onto a cooling rack.
I haven't cut into the finished product yet, so I can't tell you how it tastes. I know, lame! I usually bring my bundt cakes to work in one piece, but I just may have to break into this one pronto. No one will ever know...