Coconut Cardamom Lemon Cake

Coconut Cardamom Lemon Cake


  • 2 cups APF
  • 1/4 cup Mung Bean Protein Powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cardamom
  • 2 cups shredded coconut, sweetened
  • 2 cups granulated sugar
  • Zest of 2 lemons
  • 4 large eggs, at room temperature
  • 1 1/2 cups unsweetened coconut cream milk
  • 1/4 cup creamy vanilla oat milk
  • 1 teaspoon vanilla extract
  • 3/4 cup canola oil
Buttercream Frosting
  • 2 cups powdered sugar
  • 3 tablespoons mix of orange, lemon and lime juice
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup cashew cream cheese
  • 1 stick cold butter


  1. Preheat the oven to 350°F.
  2. Generously spray a 10-cup Bundt pan with baking spray and dust with flour. Tip the pan and tap out any excess. If you work at a relaxed pace, do this step after you have the batter ready.
  3. To make the cake: Mix the flour, protein powder, baking powder, salt and cardamom. Rub the lemon zest into the sugar for about 5-10 minutes. Add the sugar and coconut to the mixture. Set aside.
  4. In a small bowl, whisk together the eggs, coconut milk, oat milk, oil and vanilla extract. Add to the dry ingredients, stirring to combine well.
  5. Pour the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 45 to 50 minutes, or until a skewer inserted into the center comes out clean and the top bounces back when lightly pressed.
  6. Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Gently jiggle the cake to loosen it from the pan. This may not be as quick as we would like. Take your time. When successful, turn it onto a rack and cool completely.

To make the frosting:

  1. In the bowl of a stand mixer, add the confectioners’ sugar and stir in the corn syrup, citrus juice mix and vanilla extract to dissolve the sugar as much as possible. Add the cold butter and cream cheese. Using the paddle attachment, start the mixer on low until the butter and cheese begin to break up. Gradually raise the speed to medium/medium-high until the frosting is very pale yellow, almost white. About 10-15 minutes total. Let the frosting cool a bit in the fridge, about 20-30 minutes.
  2. Add the frosting to a piping bag fitted with the tip of your choice and apply to the cake. You can also use an off-set spatula to simply spread the frosting onto the cake. Either way, it will be delicious.

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