Coconut Lemon Bundt Cake

A week ago, I had gone to Whole Foods with my mom (I could live in Whole Foods!) and had picked up some dessicated coconut with the intent of using it in my baking adventures. And so I did. 

Lemon and coconut meld so well together. Such a tropical blend. They sound like such sharp, strong flavors but truly just add a subtle hue to a delicious bundt cake. The edges crust up perfectly and the middle stays spongy and moist. Perfect texure. Perfect.

The coconut milk and eggs lend the majority of the wet ingredients in the batter and no added fat is required. If you're ever skeptical about the lack of butter or oil affecting taste, please don't be! Just give one recipe a chance and you'll realize that you honestly won't miss the butter or oil. Ever. Ok not exactly. Most of the time is more accurate. Most often, you can replaced the butter/oil with mashed banana or applesauce. Anyways, I'm getting side tracked here.

This bundt cake (it can really be made in anything: loaf pan, muffins, round cake but I was in the mood for a bundt!) is exceptional at teatime and makes a great quick breakfast. Neither of the flavors overpower and I wish I could explain in words just how well they blend together!

Ingredients
2 cups self raising flour
1 cup unsweetened coconut milk, stirred well
3 eggs
1 3/4 cup light brown sugar
1 lemon, zest and juice
1 tsp vanilla extract
3/4 cup dessicated coconut

Optional Glaze
lemon juice
icing sugar

Instructions
Preheat the oven to 175 C.
Lightly brush a bundt pan with butter and set aside.
Zest the lemon and rub/mix the zest into the brown sugar.
In a large mixing bowl, beat together the lemon-infused sugar and eggs until pale and frothy.
Beat in vanilla.
With the mixer on low, beat in the flour, followed by the lemon juice and coconut milk.
Finally, fold in the dessicated coconut.
Pour batter into prepared pan.
Bake for 60 minutes or until a toothpick or thin knife inserted in the center comes out clean.
For the glaze, just mix together sifted icing sugar and lemon juice until desired consistency. For best results (obviously not the healthiest), make a thinner glaze the first time and pour it all over the bundt and let it soak in. Once all the syrup has been soaked in, make the glaze again but much thicket this time. Pour it neatly over the bundt and let it drip over the edges. The glaze should harden and form a nice layer.
Enjoy!