Lemon Coconut Bundt Cake With Strawberry Coulis
[Vegan]

To Make the Strawberry Coulis:

1. Mix the frozen strawberries and mint and simmer for a bit in a medium saucepan.
2. Once they cook for about 15 minutes on low, strain the berries over a fine-meshed sieve and return the juice to the heat.
3. Add the cup raw sugar, lemon extract, and arrowroot powder. Simmer for 3-4 minutes until thickened, and set aside.

To Make the Bundt Cake:

1. Preheat oven to 350°F. Mix the wet ingredients together first, then sift in the flours and leaveners at the end, saving the coconut until the end.
2. Pour into a pre-sprayed and flour-dusted bundt pan. Bake for about 60 minutes.
3. Let it cool for a bit before trying to tap it out of the pan. And be sure it's totally cool before topping with strawberry coulis. Serve.