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Vegan Meyer Lemon Coconut Bundt Cake

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One Bowl Vegan Lemon Coconut Bundt Cake…SO easy and delicious! Make this in one bowl, and simply pour and bake! Top with a lemon glaze or powdered sugar. 
One Bowl Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour and bake! #vegan #bundt #Bundtcake #lemoncake #vegancake www.feastingathome.com
You can not teach someone to love, you must show them.
Lea (my mom) 
This simple, delicious Vegan Meyer Lemon Coconut Bundt Cake recipe is incredibly EASY to make. Brian actually made this for me on my birthday, that’s how easy it is!  It’s a one bowl recipe, just whisk it up and pour it in. Using Meyer lemons gives it and added specialness, but regular old lemons are great too. Coconut milk gives it a decadent richness that I love.
Lately, I have been receiving all sorts of gifts. Words filled with wisdom, chance encounters, simple acts of kindness that have left me feeling humbled. Gestures so unexpected and thoughtful they reach strait to my heart and squeeze.
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.
An EASY recipe for the most delicious VEGAN Lemon Coconut Bundt Cake...use meyer lemons for extra goodness. One bowl, simple!

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 a 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 here, I finally asked her what it meant.
She translated it to: You can not teach someone to love, you must show them.

My whole life, she had been quietly showing me.
What is the lesson that stands patiently in front of us everyday ?
Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour | www.feastingathome.com

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

But life, I am finding is generous with us too, giving us lessons born from the kindness and goodness of others.
Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour | www.feastingathome.com
Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour | www.feastingathome.com
Make this cake for someone you love.
xoxo
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Vegan Meyer Lemon Coconut Bundt Cake

Vegan meyer lemon coconut cake | www.feastingathome.com

★★★★★

5 from 4 reviews

One Bowl Vegan Meyer Lemon Coconut Bundt Cake…SO easy and delicious! Make this in one bowl, and pour and bake!

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 10-12
  • Category: Vegan Dessert
  • Method: Baked
  • Cuisine: Northwest

Ingredients

  • 1  1/2 Cups sugar
  • 2/3 cups olive oil
  • 1 can full fat coconut milk ( 13.5-14 oz)
  • 1/2 Cup meyer lemon juice ( 3 -4 lemons) or use regular lemons
  • 3 Tablespoon meyer lemon zest, don’t skimp
  • 2 tsp vanilla
  • 3 Cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 Cups shredded coconut (for extra nuttiness, lightly toast!)

Icing:

  • 2 T lemon juice
  • 1 C powdered sugar

Instructions

  1. Preheat oven 350F
  2. In a large bowl mix ( or stand mixer) whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla. Sift in flour, baking powder, baking soda mixing in batches. Mix well after each addition. Add salt and shredded coconut. Stir.
  3. Grease and flour a bunt pan well, 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, it’s done.
  4. Let it cool completely before inverting.
  5. 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.
  6. To make icing, simply mix ingredients together, let stand 10 minutes, drizzle over cake.
  7. Top with toasted coconut if you like. Enjoy your creation!

Notes

  1. This recipe was originally from Epicurean Vegan with some slight changes.

Keywords: vegan bundt cake, lemon bundt cake, lemon bundt cake vegan, vegan lemon cake, coconut cake vegan

lemon

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Comments

  1. 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

    Reply

  3. 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 🙂

    Reply

    • 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. 🙂

      Reply

  4. 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!

    Reply

  7. 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?

    Reply

    • 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.

      Reply

  9. I followed this recipe almost exactly, but subbed the lemon zest for 1/2 tbsp lemon oil, 1/4 tsp lime oil, and 1/2 tsp ground ginger sifted in with the dry ingredients. For the icing, I also added 1/4 tsp. lemon oil and a couple drops of vanilla extract in with the lemon juice, to add a little extra punch. This was my first time baking a vegan cake and I’m so please with how it turned out . It was a HUGE hit for my vegan co-worker’s birthday potluck. Thank you for the recipe!

    Reply

  10. I totally forgot to add the salt in because your instructions totally excluded that out. Baking now! Fingers crossed it turns out okay! Can’t wait 🙂

    Reply

  13. One of the best vegan and regular cakes I ever made. Very moist and very very delicious. My non vegan husband loved it. I’m sure my vegan son will love it too.

    ★★★★★

    Reply

  14. Made this exactly as written and it was wonderful. So tasty.
    Wasn’t exactly easy dealing with juicing lemons and zesting.
    However well worth the time.

    ★★★★★

    Reply