Lemon Coconut Bundt Cake

Glazed bundt cake on a marble platter

Two things we love about Bundt cakes: they’re super easy to slice, and there’s extra surface area to pour yummy glaze all over! This classic cake tastes so refreshing, it’s sure to remind you of a sunny summer day, no matter what time of year it is. Makes a great snack with tea or coffee, or a light dessert to sweeten your palate after a meal.

Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Yield: 1 10” bundt cake

Ingredients:

  • 344 g / 2 ¾ cup all-purpose flour
  • 31 g / ⅓ cup lightly toasted unsweetened coconut, ground fine
  • 16 g / 2 tbsp cornstarch
  • 10 g / 2 tsp baking powder
  • 2 g / ½ tsp baking soda
  • 2 g / ¼ tsp salt
  • 167 ml / ⅔ cup canned coconut milk
  • 63 ml / ¼ cup lemon juice, freshly squeezed
  • 57 g / ¼ cup Crystal margarine
  • 52 g / ¼ cup coconut oil
  • 200 g / 1 cup sugar
  • 145 g / ⅔ cup light brown sugar, packed
  • 4 eggs
  • 5 ml / 1 tsp vanilla extract
  • 2 ml / ½ tsp lemon extract
  • 18 g / 3 tbsp lemon zest, finely grated

Lemon-Coconut Glaze

  • 210 g / 1 ¾ cups icing sugar
  • 2 g / ¼ tsp salt
  • 45 ml / 3 tbsp lemon juice
  • 2 ml / ½ tsp coconut extract
  • 15 ml / 1 tbsp lemon zest

Directions:

  1. Preheat oven to 350°F (177°C). Lightly grease a 10 cup bundt pan with Crystal margarine. Flour the pan and tap out the excess.
  2. In a bowl, whisk together the flour, ground toasted coconut, cornstarch, baking powder, baking soda, and salt.
  3. In a measuring cup or small bowl, whisk together the coconut milk and lemon juice.
  4. In the bowl of a stand mixer, using the paddle attachment, cream together the Crystal margarine, coconut oil, and sugars until pale and fluffy; about 3 minutes.
  5. Add eggs, one at a time, creaming well after each addition before adding the next ingredient. Sprinkle in the extracts and lemon zest, mix until fully incorporated.
    Raw batter and egg in a mixing bowl with paddle attachment
  6. Add in one third of the dry ingredients. Cream until just combined. Pour in half of the coconut milk mixture. Mix well. Repeat process with the remaining ingredients; do not overmix.
    Batter and flour in a mixing bowl with paddle attachment
  7. Transfer batter into the prepared bundt pan, smoothing out the batter. Smoothing cake batter in a bundt pan with an offset knife
  8. Place into the preheated oven. Bake for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  9. Remove from oven and cool in pan; 10 minutes. Invert cake onto a wire cooling rack or desired platter; cool completely.

For the glaze:

  1. In a small bowl, whisk together the icing sugar and salt until no lumps remain.
  2. Whisk in the lemon juice, coconut extract, and lemon zest.
    Small mixing bowl of icing sugar and lemon zest with a whisk
  3. Spoon glaze over completely cooled cake. Allow glaze to set before serving.

Chef’s Notes:

  • Ensure all ingredients are at room temperature before proceeding with recipe.
  • Replace lemon zest with either orange or lime zest; both would also pair nicely with coconut.

Glazed bundt cake on a marble platter with one slice cut out

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