Coconut Lemon Bundt Cake (Print Version)

Soft Bundt cake combining coconut and lemon with a glossy glaze and toasted coconut topping. Springtime in every bite.

# What You'll Need:

→ For the cake

01 - 2 3/4 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 1 1/2 teaspoons vanilla extract
08 - 2 tablespoons freshly grated lemon zest
09 - 1 cup coconut milk or whole milk
10 - 1 cup sweetened shredded coconut

→ For the glaze

11 - 2 cups powdered sugar
12 - 3 tablespoons fresh lemon juice
13 - 2 tablespoons milk or heavy cream
14 - Pinch of salt

→ For the topping

15 - 1/2 cup shredded coconut, toasted or raw
16 - 1 teaspoon lemon zest, freshly grated

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly, ensuring all crevices are coated.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 - In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Beat in vanilla extract and lemon zest until fully incorporated.
05 - With the mixer on low speed, alternately add the flour mixture and coconut milk, beginning and ending with the flour. Mix until just combined; do not overmix.
06 - Gently fold in sweetened shredded coconut until evenly distributed throughout the batter.
07 - Pour the batter into the prepared Bundt pan, smooth the top, and tap the pan gently on the counter to release any air bubbles. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let the cake cool in the pan for 15 minutes. Invert onto a wire rack and allow to cool completely.
09 - In a bowl, whisk together powdered sugar, lemon juice, milk or cream, and a pinch of salt until the glaze is smooth and thick yet pourable.
10 - Drizzle the glaze over the cooled cake. Immediately sprinkle with toasted or raw shredded coconut and lemon zest. Allow glaze to set for at least 20 minutes before slicing.

# Additional Notes:

01 - Toasted coconut adds both texture and a nutty flavor; toast at 325°F for 5–8 minutes, stirring occasionally.
02 - For best results, use freshly squeezed lemon juice in the glaze to enhance citrus brightness.
03 - Thoroughly greasing and flouring the Bundt pan ensures clean release and an intact presentation.
04 - This cake may be stored covered at room temperature for up to 3 days, or refrigerated for up to 5 days. Freeze, unglazed, for up to 2 months.