Bundt cakes are only as good as their ingredients. In this particular recipe, lemon juice, zest, and extract, and coconut milk, flakes, and oil provide all of the deliciously moist and refreshing flavor. Along with some minty strawberry coulis as topping, this bundt cake is incredibly pretty and a lovely dessert to serve on a special day.

Lemon Coconut Bundt Cake With Strawberry Coulis [Vegan]


Cooking Time




For the Bundt Cake:

  • 1 cup raw sugar
  • 2/3 cup canola oil
  • 2 tablespoons coconut oil
  • 1 13-ounce can coconut milk
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup fresh lemon juice
  • Zest from 1 lemon
  • 1 teaspoon lemon extract
  • 2 teaspoons vanilla bean paste or extract
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/2 cups unsweetened shredded coconut

For the Strawberry Coulis:

  • 2 cups frozen strawberries
  • 2 tablespoons fresh mint
  • 1/4 cup raw sugar
  • 1 teaspoon lemon extract
  • 1 tablespoon arrowroot powder


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.