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Amaretto Coconut Bundt Cake

Amaretto Coconut Bundt Cake

This is adapted from Veganomicon‘s “Coconut-Lemon Bundt Cake” by Moskowitz and Romero.   It was delicious.

This is the most full my 9″ x 3″ Bundt-pan has ever been (at least an inch over the top) – they said you could use an 8″ pan, but I don’t know – are they deeper?

Preheat oven to 350 and lightly grease a 9-10″ Bundt pan.  Blend in an extra-large bowl:

  • 1-2/3 c sugar
  • 2/3 c canola oil
  • 1 (14 oz) can coconut milk
  • 1/2 c veggie milk
  • 1/4 c amaretto liquor
  • 2 t vanilla
  • 1 t salt

Sift in and whisk:

  • 3 c white flour
  • 2 t baking powder
  • 1 t baking soda

Optionally fold in:

  • 1-1/2 c shredded coconut

Bake 45 min, or until an inserted knife comes out clean.  Let cool 10 minutes and release from pan (I was glad I used a springform Bundt pan).  Sprinkle powdered sugar before serving if you want.

This makes a big cake, serving probably 8 hungry people.  I made a half recipe which was plenty (maybe even greedy) for four, cutting the baking time to about 30 min.  Because I didn’t want to open a new can of coconut milk, I used some defrosted coconut water left over after skimming the cream for Ice Cream – turned out fine.

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