Vegan Coconut Cake

Almost everyone who knows me are aware of my 'baking skills'. Unfortunately, that is how I get introduced around. But, there are a very few people who request me to make a cake for them. Most of the times, when I decorate a cake, it is always a gift.  But occasionally I get request for which, I get paid. This cake was for one such request. Request was for a vegan cake. When I asked what flavor, the person ordering asked what all I can make flavor wise. I went on saying Vanilla, chocolate, coconut and before I could utter another word, it was settled to 'Coconut' flavor. Since it was not for my 'home consumption', I don't have a picture of sliced cake.

One year back - Whole Wheat Savory Crescent Rolls
Two years back - Peanut Chutney Powder
Adapted from - Here
Ingredients:
All purpose flour - 3 cups
Baking Powder - 2 tsp
Baking Soda - 1 tsp
Sugar - 2 cups
Salt - 1/2 tsp
Coconut milk - 13.5 Oz can (Low fat will work fine too)
Applesauce - 1/2 cup
Canola Oil - 3/4 cup
Lemon juice or lime juice - 1 TBSP
Vanilla extract - 1 tsp
Coconut extract - 1 tsp (use more vanilla if you don't have this)


For the glaze:
Canola oil - 1 TBSP (Or use shortening or vegan butter melted)
Confectioner's sugar - 1 1/2 cups
Coconut extract - 1/2 tsp (Or vanilla)
Lime Juice or Lemon juice - 1/2 TBSP
Water or non dairy milk - 1 - 2 TBSP to get the desired consistency

Topping: (Optional)
Sweetened dessicated coconut - 2 - 3 TBSP toasted lightly either in skillet or in the oven.

Method:
Grease a 10" bundt pan with shortening and flour it tapping out the excess. Preheat the oven to 350 F. I used  a dark non stick pan so preheated to 325 F. In a bowl, whisk together flour, baking powder, baking soda, salt. Set aside. In another bowl, whisk together oil, apple sauce, sugar, lemon juice and the extracts. Add flour mixture and coconut milk alternately starting and ending with flour mixture. Scrape the bowl with a spatula couple of times and fold. Pour into the prepared pan. Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. It took 55 minutes at 325 F for my cake.
Let cool in the pan for 15 minutes on the wire rack. Turn it on to the wire rack to cool completely. You can either dust with powdered sugar or use the glaze. 

To toast the coconut:
Spread it on a cookie sheet and keep it in the oven after you bake the cake and you have turned the oven off. Let it sit in the oven for 8 - 10 minutes stirring halfway once. Transfer to a separate container.

To make the glaze:
Combine all the ingredients mentioned in 'For the glaze' and whisk till smooth. Pour on the completely cooled cake. Top it with toasted coconut if desired.

Enjoy.