Crystal Margarine Recipes
Prep: 20 min
Servings: 18 servings
Two things we love about Bundt cakes: they’re super easy to slice, and there’s extra surface area to pour yummy glaze all over! This classic Bundt cake tastes so refreshing, it’s sure to remind you of a sunny summer day, no matter what time of year it is. The name “Bundt cake” comes from the German word, bundkuchen, roughly translating to mean “a cake for parties” or “a cake for gatherings”. This lemon coconut Bundt cake certainly is perfect for gatherings, and makes a great snack with tea or coffee, or a light dessert to sweeten your palate after a meal! Since this recipe is also vegan, it’s sure to please everyone at your next party.
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ingredients
Bundt cake
2 3/4 cup
all-purpose flour
1/3 cup
unsweetened coconut, lightly toasted and finely ground
2 tbsp
cornstarch
2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
2/3 cup
canned coconut milk
1/4 cup
lemon juice, freshly squeezed
1/4 cup
Crystal Margarine
1/4 cup
coconut oil
1 cup
sugar
2/3 cup
light brown sugar, packed
4
eggs
1 tsp
vanilla extract
1/2 tsp
lemon extract
3 tbsp
lemon zest, finely grated
Lemon coconut glaze
1 3/4 cups
icing sugar
1/4 tsp
salt
3 tbsp
lemon juice
1/2 tsp
coconut extract
1 tbsp
lemon zest
directions
For the Bundt cake:
Preheat oven to 350°F (177°C). Lightly grease a 10 cup bundt pan with Crystal Margarine. Flour the pan and tap out the excess.
In a bowl, whisk together the flour, ground toasted coconut, cornstarch, baking powder, baking soda, and salt.
In a measuring cup or small bowl, whisk together the coconut milk and lemon juice.
In the bowl of a stand mixer, using the paddle attachment, cream together the Crystal Margarine, coconut oil, and sugars until pale and fluffy; about 3 minutes.
Add eggs, one at a time, creaming well after each addition before adding the next ingredient. Sprinkle in the extracts and lemon zest, mix until fully incorporated.
Add in one third of the dry ingredients. Cream until just combined. Pour in half of the coconut milk mixture. Mix well. Repeat process with the remaining ingredients; do not overmix.
Transfer batter into the prepared bundt pan, smoothing out the batter.
Place into the preheated oven. Bake for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove from oven and cool in pan; 10 minutes. Invert cake onto a wire cooling rack or desired platter; cool completely.
For the glaze:
In a small bowl, whisk together the icing sugar and salt until no lumps remain.
Whisk in the lemon juice, coconut extract, and lemon zest.
Spoon glaze over completely cooled cake. Allow glaze to set before serving.
Chef’s Notes:
- Ensure all ingredients are at room temperature before proceeding with recipe.
- For a remix, replace lemon zest with either orange or lime zest; both citrus fruits pair nicely with coconut.
