Vegan Meyer Lemon Coconut Bundt Cake

I feel I must do penance for all the meat I’ve posted about lately.
This vegan bundt cake is not only incredibly moist and flavorful, its very easy.
Brian actually made this on my birthday.
That’s how easy it is.

Lately, I have been receiving all sorts of gifts.
Words filled with wisdom, chance encounters, simple acts of kindness that have left me…. stunned.
Gestures so unexpected and thoughtful they reach strait to my heart and squeeze.
Recently, my neighbor, Michelle, came to my door with her young daughter Ali, who was dressed as a bunny. Ali hopped up my front steps and handed me a travel book to New Zealand. (Did i tell you we are leaving in a couple weeks?) This extremely busy full time working mother of three took the time to go to Aunties Bookstore and buy me a book. And then deliver it personally via the sweetest little bunny I have ever seen. You know what? It really touched me.
Another very busy friend, Sonna, went out of her way to personally
deliver fresh eggs from her chickens. (who happens to be one of the best hair stylist ever. )
On another day, two giant troughs of homemade caramel corn
unexpectedly arrived at our door via Brian’s sister Shelley.
I regret not having a chance to photograph these- as they were devoured upon arrival.
A delicious dinner made by friends nourished my soul…..
and a cozy pair of leg warmers not only warm my legs, but my heart.
This bottle of homemade meyer lemon syrup came from my massage therapist,
Linda Mell  (who i highly recommend)  which she calls …Lemon Cooldrink.
This, mixed with sparking water, or vodka, or gin,
makes the most refreshing beverage. See recipe below.

Flowers, lunch, coffee, friendship, a dinner invite….
the list goes on….what can I say? It has been a good month!

I have been thinking about this lately, how small gestures really make a difference in our day
and in our lives.
I have not been particularly good at this.
But all around me examples keep pouring in,
of how to be better.


When I was growing up, there was this magnet on our fridge,
that lived in the same spot for probably 30 years.
My mom put it there after a trip to Finland.
It is Finnish saying.

I cannot tell you how many times I have looked at this without actually seeing it.
A few years ago when I was helping my mom move
I finally asked her what it meant.
She translated it to:

You can not teach someone to love, you must show them.

She had been quietly showing me.
What is the lesson that stands patiently in front of us everyday ?


Sometimes lessons are born of suffering.
These always gets our attention, don’t they?
Learn this now… or you will suffer more.

But life, I am finding is generous with us too,
giving us lessons born from the kindness
and goodness of others.


These are humbling.

This is the earnest work. Each of us is given
only so many mornings to do it–
to look around and love.

mary oliver

Thanks for reading! For more Feasting at Home … 


Vegan Meyer Lemon Coconut Cake:
1 1/2 C sugar
2/3 C canola or olive oil
1 can coconut milk ( 13.5-14 oz)
1/2 C meyer lemon juice ( 3 -4 lemons)
3 T meyer lemon zest, dont skimp
2 tsp vanilla
3 C flour
2 tsp  baking powder
1 tsp baking soda
1 tsp salt
1 1/2 C shredded coconut (for extra nuttiness, lightly toast!)

2 T lemon juice
1 C powdered sugar
if you like it extra lemony, add extra lemon juice.
let stand 10 minutes. thats it.

or instead of icing you could sprinkle with powdered sugar

Directions:  Set Oven  to 350 F
In a large bowl mix,  sugar, oil, coconut milk, lemon juice, zest, vanilla. Sift in flour, baking powder and baking soda mixing in batches. Mix well after each addition. Add coconut. Stir. Lightly greece bunt pan and pour mixture in. (You could also make these into cupcakes, filling 2/3- 3/4 full and baking for 20-25 mins ). For Bunt, bake 1 hour. Cupcakes will bake faster….in either case check by inserting a skewer, if it comes out clean, its done. Let it cool completely before inverting. Invert budnt pan gently onto a cake plate. Or easier still, place plate over the bunt cake then invert both. Sprinkle with powder sugar or drizzle the top with icing.
This recipe was originally from Epicurean Vegan with a slight change.

For Linda’s Refreshing Meyer Lemon Syrup

Lemon Cool drink Recipe:

Zest of 4-6 lemons ( more… for extra tangy)
2 cups meyer lemon juice ( 8-10 lemons)
6 Cups boiling water
8 1/2 C sugar
1/4 C citric acid
1 tsp epson salts

Mix together til sugar is dissolved and let stand over night,
then bottle. This make 4 bottles.


  1. Anonymous says

    Hi Sylvia-
    I love your blog-the pictures are equally as excellent as the writing.
    I just made this lovely cake-it’s baking as I write this. I wondered though if you use sweetened or unsweetened coconut flakes? I am using unsweetened in the cake-does it make a difference?
    Thanks, Kate

  2. says

    Oh, it is the macarons girl again….. just noted that you are popping over to New Zealand soon……. I am already there. Touch base if you want a bit of a tour around Auckland :)

    • says

      Thanks! We would have taken you up on it! It was several weeks ago now that we were there. What a beautiful city…. and amazing country! I loved being there. We spent 3 weeks traveling all around…and saw so many beautiful sights. I am ready to go back now. :)

  3. says

    I love this statement the best “But life, I am finding is generous with us too, giving us lessons born from the kindness and goodness of others.” I’m so happy that people are being kind one to another and that you are having a blessed month. I hope the entire year continues this way for you.

    This bundt cake looks and sounds very delicious. I love coconut and I think paired with lemon it would make an awesome dessert. Very well done!

  4. Toby Colton says

    Hi. I am new to your blog. I made the rose petal jam yesterday and it is amazing. Now I am looking at your vegan meyer lemon bundt cake. Here is my question. I use organic coconut milk in the can. These days, about 1/3 of the can, no matter the brand, is thickened water. The cream separates. So when you say to use the whole can, are we to use the thickened water or just the cream. This is a problem for me in one of my recipes. I use beaten egg white to lighten the cake because of all the water and now am thinking of taking only the cream part for my recipe. Yours, being vegan, has no eggs to lighten it. Or, do you get coconut milk/cream in the can that has no thickened water?

    • Sylvia Fountaine says

      Hi Toby, I use coconut milk that has both the liquid and the hard solids, and add both. Hopefully that helps. Let mk won how it turns out.

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