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This Coconut Lemon Bundt Cake is the kind of bright and fragrant dessert I turn to when I want both classic comfort and a bit of tropical escape. The creamy coconut notes meet the sharp zing of lemon to create an elegant cake with an irresistibly tender crumb and a glossy, citrus-kissed glaze. Topped with shredded coconut and fresh lemon zest, it makes any brunch or afternoon tea feel a little more festive.
My family always requests this cake for spring celebrations and summer afternoons. The first time I brought it to a potluck, it disappeared before anything else on the dessert table.
Ingredients
- All-purpose flour: helps create the cake’s tender but structured crumb. Go for a fresh flour and check the expiration if your bag has been in the pantry
- Baking powder: lifts the batter to create a light texture. Always use one that is active and not past its prime
- Salt: enhances all the flavors and keeps the sweetness in check. Fine sea salt blends in easily
- Unsalted butter: gives richness and structure. Soften the butter to room temperature for best results and creaminess
- Granulated sugar: provides sweetness and contributes to the moist crumb. Choose one that is fresh for even blending
- Eggs: add richness and bind everything together for a cohesive cake. Room temperature eggs incorporate better than cold ones
- Vanilla extract: rounds out the flavors and adds warmth. Pure vanilla gives a more complex flavor than imitation
- Lemon zest: delivers fresh citrus flavor and fragrance. Always zest lemons right before using for maximum brightness
- Coconut milk or full-fat milk: adds moisture and depth. Canned coconut milk is best for richness but shake well before pouring
- Shredded sweetened coconut: supplies both chewy texture and extra coconut taste. If using unsweetened coconut, just note the cake will be a bit less sweet
- Powdered sugar: creates a smooth and simple glaze. Sift first if lumpy
- Lemon juice: brings intense citrus lift to the glaze. Freshly squeezed is key for the sharpest flavor
- Milk or cream: loosens the glaze so it drips beautifully. Either works and a splash goes a long way
- Pinch of salt in the glaze: balances the sweet and the tart. Skip if you want a purer sweetness in the topping
- For Topping: Shredded coconut and freshly grated lemon zest make the finished cake both stunning and extra flavorful. Toast the coconut if you like a nutty crunch
Instructions
- Prep the Pan:
- Grease and flour a 10 cup or 12 cup Bundt pan with extra attention to every crevice. Use a pastry brush and a dusting of flour to prevent sticking
- Mix Dry Ingredients:
- In a medium bowl whisk together the flour baking powder and salt until fully blended and lump free for an even rise
- Cream the Butter and Sugar:
- In a large bowl or stand mixer beat the softened butter and granulated sugar on medium speed for about three to five minutes until light pale and fluffy which delivers that signature tender crumb
- Add Eggs and Flavors:
- Crack eggs in one at a time mixing well after each addition so the batter stays smooth then blend in the vanilla extract and freshly grated lemon zest for a fragrant base
- Incorporate Dry and Wet:
- With mixer on low speed alternate adding the flour mixture and coconut milk starting and finishing with the flour. Scrape down the bowl and mix only until just combined to keep the cake tender
- Fold in Coconut:
- Gently fold shredded sweetened coconut into the batter with a spatula ensuring it is evenly distributed but not over mixed
- Bake:
- Spoon the batter into the prepared Bundt pan smoothing the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles. Bake for forty five to fifty five minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for fifteen minutes before inverting onto a rack
- Cool Completely:
- Let the Bundt cake cool fully on a wire rack which is key to getting that perfect glaze drip
- Make and Apply the Glaze:
- Whisk together powdered sugar lemon juice milk or cream and a pinch of salt until glossy and pourable. Drizzle over the cooled cake so it coats the curves but does not pool at the base
- Finish and Decorate:
- Sprinkle with extra shredded coconut and fresh lemon zest for both beauty and taste then let the glaze set for twenty to thirty minutes before slicing
I will never forget the first time my daughter helped zest the lemons for this cake. The tiny curls of zest went everywhere but the resulting bright aroma filled the kitchen and made her giggle with pride. Now she insists on being the official zester every time
Storage Tips
Wrap the cooled cake tightly in plastic or store under a cake dome at room temperature for up to three days. For longer shelf life keep in the fridge where it will stay fresh for up to five days. If you need to freeze it do so before glazing and wrap well in both plastic and foil. Thaw at room temperature before decorating and serving for the softest result
Ingredient Substitutions
Plant based eaters can easily use vegan butter and coconut milk in place of dairy products. For the coconut try unsweetened shredded coconut if you prefer a less sweet version. Swap the lemon in both the batter and the glaze for lime or orange for a fresh flavor profile. If you like nutty elements add a handful of chopped toasted pecans or almonds to the batter
Serving Suggestions
This cake dazzles at spring brunches and birthday celebrations but also shines as an afternoon snack with a pot of tea. I sometimes serve it with whipped cream and extra berries or drizzle with a little coconut rum glaze for an adults only twist. For cozy gatherings slice and gently warm individual pieces to bring out the citrus fragrance
Cultural and Seasonal Context
Bundt cakes are an American classic with roots in European baking traditions. The ring shape was popularized for both its striking appearance and ability to bake evenly. Lemon and coconut combinations are especially cherished in springtime baking as they nod to freshness and warmth. Around Easter or Mother Day this cake fits beautifully on the table
Seasonal Adaptations
Top with diced strawberries or raspberries for a spring celebration Try swapping in Meyer lemons if they are in season for a sweeter citrus tang Add a handful of poppy seeds in the batter in late spring for added texture and beauty
Success Stories
Several friends have texted photos of their first try with this recipe beaming beside a golden cake with its coconut snow topping and said it disappeared in record time. The ease with which it comes together and the vibrant flavors mean it is often requested again and again for community potlucks and holiday gatherings
Freezer Meal Conversion
If you want to make this a freezer friendly treat simply bake the cake and after it cools wrap it up tight without the glaze or toppings. It can stay in the freezer for up to two months. When you crave that coconut and lemon flavor thaw overnight and glaze the next day for a fresh bakery worthy finish
Serve this Coconut Lemon Bundt Cake to brighten up any gathering and savor the vibrant flavors in every slice. It is sure to become a year round favorite.
Common Questions About the Recipe
- → Can I use canned coconut milk?
Yes, full-fat canned coconut milk adds richness. Shake well before adding to the batter for best texture.
- → How do I prevent sticking in the Bundt pan?
Thoroughly grease and flour the pan, paying special attention to crevices to ensure easy removal.
- → Can I use unsweetened coconut?
Yes, but sweetened shredded coconut enhances both texture and moisture in the cake.
- → What is the ideal glaze consistency?
The glaze should be thick enough to coat yet pourable to drip attractively over the cake.
- → Can I use other citrus besides lemon?
Yes, orange or lime zest and juice work well in both the batter and glaze for a flavorful twist.
- → Is this cake freezer-friendly?
Yes, the unglazed cake can be frozen. Thaw and glaze after defrosting for best results.
- → How do I toast the coconut?
Spread coconut on a baking sheet and toast at 325°F for 5–8 minutes, stirring occasionally, until golden.