Vegan Coconut Lemon Bundt Cake

1 and 2/3 cups granulated sugar
2/3 cups canola oil (I use olive oil, though)
1 14oz can of lite coconut milk
1/4 cup of rice milk (may also use soy or almond milk)
1/4 cup lemon juice
3 TBSP finely grated lemon zest
2 tsp vanilla extract
3 C of flour (I use organic whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C shredded unsweetened coconut
*(a few tsp of powdered sugar for sprinkling)

Preheat the oven to 350* . Lightly grease an 8 or 10 inch bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, rice, soy or almond milk, lemon juice and zest and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut. Pour the batter into the Bundt pan. Bake for 1 hour, or until a knife inserted through the cake comes out clean. Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over, and release the cake from the pan. Let cool completely. Once cooled, you can option to sift a sprinkling of confectioner's sugar over the top. Slice and serve.
*(Powdered sugar topping not part of the nutritional info in this recipe).

Number of Servings: 12

Recipe submitted by SparkPeople user WHATAGRL42.