Coconut Lemon Bundt Cake
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.
- Author: Mariem
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 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)
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Alternately add dry ingredients and milk to the wet mixture, beginning and ending with flour. Mix until just combined.
- Fold in shredded coconut evenly.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
- 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
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: coconut lemon cake, bundt cake, lemon glaze, spring dessert, coconut dessert