This is by far my favorite coconut cake ever. It comes from the brand new vegan cookbook Veganomicon, from Isa Chandra Moskowitz and Terry Hope Romero (authors of the wonderful Vegan With a Vengeance and Vegan Cupcakes Take Over the World).
Because I really think you should buy Veganomicon, I'm not going to reprint the recipe here. Instead, I will share with you in photos how I made the recipe and the substitutions I used. It's really a delicious, luscious cake that in no way tastes vegan. In fact, it tastes downright buttery from the coconut milk.
In my cake, I used "lite" coconut milk.
First, I combined all the wet ingredients until well incorporated.
Next, I sifted together the dry ingredients. For my version of this coconut lemon bundt cake, I used 2 cups of all-purpose flour and 1 cup of coconut flour instead of 3 cups of straight AP flour because there would be so much liquid (1 2/3 cup of agave for the sugar).
In the photo above, you can see the ivory-colored coconut flour. If you've never tried it, you really must. It's great stuff -- low fat, high fiber, great flavor.
After adding the sifted dry ingredients to the wet ones in the bowl, I added in the unsweetened coconut and mixed well.
Then, I poured the batter into my non-stick bundt pan and baked it for 1 hour and 15 minutes, until my tester came out clean.
Isa and Terry recommend sifting some confectioner's sugar over the top of the cake, but I just sliced it and served it plain to the delight of many friends on Monday night. I had a few slices left over that kept well until I ate them with great pleasure. Truly, a tasty cake! Yay Vegans!