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.
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.
To make icing, simply mix ingredients together, let stand 10 minutes, drizzle over cake.
Top with toasted coconut if you like. Enjoy your creation!
This recipe was originally from Epicurean Vegan with some slight changes.