Coconut Lemon Bundt
This is my 3rd of 52 desserts/baked goods project* this year. My kids love digging around in the kitchen cabinets and one of them unearthed this awesome yellow bundt pan that I forgot I had. I’m pretty sure it’s my mothers but I’ll be keeping it up by me forever. :)
Reno and I are huge fans of lemon cakes so that was our obvious flavor when deciding what to make next. I’m already a fan of Meet The Shannon’s Tuscan Lemon Cake after making it myself and eating it at many potlucks. I leafed through some cookbooks and settled on Veganomicon’s Coconut Lemon Bundt Cake.
It’s a great recipe. It bakes up beautifully and has the perfect balance of lemon and coconut. Everyone who tried it had nothing but praise for it and all hope I make it again. Reno didn’t care for it. I think the texture of the coconut threw her off. My only problem with the whole process was getting it out of the pan which has nothing to do with the recipe. We oiled that bundt pan up like crazy and as you can see some of the top stayed in the bundt pan. Lesson learned…oil and flour the bundt pan next time!
*Yes this is the 3rd thing I’ve baked and it’s already the middle of February. I’m a bit behind, as usual, and am looking forward to doubling up on the baking/dessert front these next few weeks. Expect to see a bunch of Gluten Free desserts (and food) for a bit. We think our daughter is having trouble with consuming gluten and have taken it out of her diet. She’s doing great without it! Less screaming about bellyaches and she’s eating much healthier. It’s a win-win. She’s been asking for corn bread so expect to see a post on that soon!
Chocolate-Coconut Pudding Pie
For my second of my 52 desserts/baked goods projects this year I decided to make a pie. I was just sitting on the couch, minding my own business when I suddenly popped up and declared I was going to make a pie! Around the holidays I saw a package of 2 frozen vegan pie shells at Whole Foods and never used them. This was the perfect opportunity to use at least one of them.
I started by pre-baking the pie shell. They didn’t come with any cooking instructions at all so I just put one in a 350 degree oven until it looked cooked which took over 20 minutes. Then I mixed together a quick mix of pudding ingredients: coconut milk, splash of almond milk, cocoa powder, arrowroot powder and sugar. Whisked it over a medium flame until it was nice and thick. Took it off the flame and added some vanilla and chocolate extract. Poured the pudding into the pre-baked pie shell and let it all cool for a few minutes before putting it in the fridge to cool completely overnight.
A slice o’ pie with some whip
The next day I whipped up some MimicCreme Healthy Top to go with the pie. I’ve never used this stuff before and I was very pleased with it. All I did was put it in the fridge to chill and then whipped it up like you would whipped cream. It was perfect. It wasn’t overly sweet, which went over well with my husband, and it was delicious. I will definitely buy this again if I ever find it again.
The pie was also delicious. My only issue was that it was a bit soupy. I’ve made it before without that problem so I’m not sure what happened this go around. Its something I’ll look into very soon since I have another pie crust waiting to be used.