Vegan Meyer Lemon Coconut Bundt Cake

Vegan meyer lemon coconut cake |

5 from 15 reviews

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





  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!


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

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