Lemon coconut Bundt cake 🍋🥥

Ingredients:

-3g of lemon zest

-95g of granulated sugar

-158g of vegetable oil

-34g of fine unsweetened medium coconut

-11g of vanilla bean paste

-440g of warm milk

-2 medium-sized eggs (90g)

-385g of all purpose flour (sifted)

-5g of baking powder

-1/4 teaspoon of baking soda

-2 pinches of salt

-5g of icing sugar (to sift on top of the cake)

Steps:

Step 1. Preheat the oven at 325 degrees Fahrenheit.

Step 2. In a large bowl, add the sugar & lemon zest. Rub them well together with your hand.

Step 3. Add the oil, coconut, vanilla, milk & eggs. Whisk well until combined.

Step 4. In another bowl, combine the flour, baking powder, baking soda & salt. Mix with a fork.

Step 5. Add the dry ingredients (flour mix from step 4) to the bowl with the wet ingredients and whisk until combined but don’t overmix.

Step 6. Butter a Bundt pan and pour the batter in it. (I’m using a 10 by 10 by 4-Inch Bundt pan).

Step 7. Bake until a toothpick comes out clean. It took me 43 minutes.

Step 8. Let the cake rest in the pan for 5 minutes before transferring to a cooling rack

Step 9. Once the cake is cool, sift icing sugar on top & enjoy!

Notes:

• You could sub orange zest for lemon zest if you want.

• Keep any leftover cake slices at room temperature for maximum 2 days in an airtight container.