Coconut Lemon Bundt Cake

The Coconut Lemon Bundt Cake is a bright and refreshing dessert that beautifully combines zesty citrus and rich coconut flavors in a tender, buttery crumb. Topped with a glossy white glaze, shredded coconut, and a hint of lemon zest, this cake brings tropical flair and elegance to any occasion. Perfect for spring and summer gatherings, brunch tables, or teatime treats.

Why You’ll Love This Recipe

This Bundt cake is soft, moist, and fragrant, with the ideal balance between the tang of lemon and the creaminess of coconut. The shredded coconut on top adds texture and visual appeal, while the lemon glaze ties everything together. It’s easy to make, keeps well, and is sure to impress guests with both its flavor and appearance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Lemon zest

• Coconut milk (or full-fat milk)

• Shredded sweetened coconut

For the glaze:

• Powdered sugar

• Lemon juice

• Milk or cream

• Pinch of salt

For topping:

• Shredded coconut (toasted or raw)

• Lemon zest (freshly grated)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly.

2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.

4. Alternate adding flour mixture and coconut milk, beginning and ending with the flour mixture. Mix just until combined.

5. Fold in shredded coconut until evenly distributed.

6. Pour batter into pan, smooth the top, and tap gently to release air bubbles.

7. Bake for 45–55 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

8. Make the glaze: Mix powdered sugar with lemon juice, milk, and a pinch of salt until smooth and pourable.

9. Drizzle glaze over the cooled cake, then sprinkle with shredded coconut and lemon zest. Let set before slicing.

Servings and timing

• Servings: 12

• Preparation time: 20 minutes

• Cooking time: 50 minutes

• Cooling and decorating time: 1 hour

• Total time: 2 hours 10 minutes

Variations

• Add poppy seeds to the batter for extra texture.

• Use lime zest instead of lemon for a tropical twist.

• Make it dairy-free by using plant-based milk and butter.

• Add a coconut rum glaze for an adult version.

Storage/reheating

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the unglazed cake for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight before glazing and serving. To freshen a chilled slice, warm in the microwave for 10–15 seconds.

FAQs

Can I use canned coconut milk?

Yes, full-fat canned coconut milk adds richness. Shake well before using.

How do I prevent the cake from sticking to the pan?

Grease and flour thoroughly, paying close attention to the crevices of the Bundt pan.

Can I use unsweetened coconut?

Yes, but sweetened shredded coconut adds both texture and moisture.

What’s the best glaze consistency?

It should be thick enough to coat the cake but pourable enough to drip attractively.

Can I substitute lemon with another citrus?

Yes, orange or lime can be used in both the cake and the glaze.

Is this cake freezer-friendly?

Yes, freeze the cake without glaze and toppings. Glaze after thawing for best texture.

How do I toast the coconut?

Spread it on a baking sheet and toast at 325°F for 5–8 minutes, stirring occasionally.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the brightest flavor in the glaze.

Can I make this in a loaf pan?

Yes, divide between two loaf pans and adjust the baking time to 40–45 minutes.

How long should I let the glaze set?

Allow at least 20–30 minutes for the glaze to set before serving or storing.

Conclusion

The Coconut Lemon Bundt Cake is a flavorful, moist, and beautifully presented dessert that brings together sunny citrus and tropical coconut in perfect harmony. Whether served at a brunch, afternoon tea, or as a sweet end to a summer dinner, this cake delights with every bite and adds a touch of elegance to any table.

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