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Coconut Lemon Bundt Cake

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This Coconut Lemon Bundt Cake is a bright and tropical dessert featuring a moist lemon-scented cake infused with shredded coconut, finished with a tangy lemon glaze. Perfect for spring gatherings, brunch, or teatime treats.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 cup coconut milk or whole milk
  • 1 cup sweetened shredded coconut
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp lemon juice (for glaze)
  • Toasted coconut flakes (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Alternately add dry ingredients and milk to the wet mixture, beginning and ending with flour. Mix until just combined.
  6. Fold in shredded coconut evenly.
  7. Pour batter into the prepared bundt pan and smooth the top.
  8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool cake in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  10. Whisk powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
  11. Garnish with toasted coconut flakes if desired before serving.

Notes

  • Use freshly grated lemon zest for maximum citrus flavor.
  • Let the cake cool fully before glazing to avoid the glaze melting into the cake.
  • Cake can be made a day ahead; store covered at room temperature.
  • Toasted coconut adds extra texture and flavor to the garnish.

Nutrition

Find it online: https://tastyera.com/coconut-lemon-bundt-cake/