Part 129 (2/2)

3 tablespoons finely grated lemon zest

2 teaspoons pure vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon salt

1 cups shredded unsweetened coconut

A few tablespoons confectioners' sugar for sprinkling

PREHEAT THE oven to 350F. Lightly grease an 8- or 10-inch Bundt pan.

In a large mixing bowl, combine the granulated sugar, oil, coconut milk, rice milk, lemon juice and zest, and vanilla. Stir to combine.

Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut.

Pour the batter into the Bundt pan. Bake for 1 hour, or until a knife inserted through the cake comes out clean.

Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over, and release the cake from the pan. Let cool completely. One cooled, sift a sprinkling of confectioners' sugar over the top. Slice and serve.

LOWER-FAT DEEP CHOCOLATE BUNDT CAKE.

SERVES 12.

TIME: 70 MINUTES.

This is a wonderfully rich chocolate Bundt with a delicate crumb. And it delivers big chocolate flavor without a whole lot of fat. Fresh brewed coffee and almond extract heighten all that chocolate, and applesauce stands in beautifully for most of the oil. This cake doesn't need a glaze or frosting, just a simple sprinkling of confectioners' sugar.

Whole wheat pastry flour leaves the fiber of the wheat intact without sacrificing any of the texture, but if you can't find whole wheat pastry flour then regular all-purpose flour will do the trick. But don't subst.i.tute regular whole wheat flour, it is different from pastry flour and will result in a rough and chewy texture.

1 cups fresh brewed coffee

cup unsweetened Dutch-processed cocoa powder

1 cups granulated sugar

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