Coconut Lemon Bundt Cake

The cake is moist and lemony, and it’s topped with an easy-to-make icing and sweet coconut flakes. Bundt cakes are my favorites, pretty without all the fuss. What I love about it is how the bright lemon flavor balances perfectly with the sweet coconut. The cake stays incredibly moist for days, and that simple powdered sugar icing with coconut flakes on top makes it look way fancier than the effort it takes. 

This is simple but so good: the moist cake, the hint of lemon, the coconut on top. I know you’ll love it: Christmas, spring, or any time at all. Except fall. That doesn’t work. Still love you if you do it though.

Ingredients and Tools You’ll Need

I’ve never been one to fuss over unsalted vs. salted; just use what you have and leave out 1/4 teaspoon of the salt for each salted stick you use. You’ll need about 3-4 lemons total for the zest and juice.

This makes one Bundt cake with about 12 slices. If you want to make more or freeze some for later, you can make adjustments in the recipe card at the bottom of this post by clicking the 2x or 3x button.

Equipment

• 10 or 12-cup Bundt pan

Ingredients

For the cake

• 1 cup butter, unsalted, softened 2 sticks
• 2 cups granulated sugar
• 4 eggs
• 1 teaspoon coconut extract (vanilla extract works too)
• 3 cups all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice

For the icing

• 1¾ cups powdered sugar
• 2 tablespoons lemon juice
• ½ cup sweetened flaked coconut

How to Make A Coconut Lemon Bundt Cake

Nothing is more frustrating than a cake that sticks. When working with a Bundt pan, it’s best to spray it right before you put the batter in. If you spray it, then set it aside, the cooking spray will often settle at the bottom and leave the sides uncoated. Do it until you feel like maybe you’re overdoing it. Don’t forget the center tube – that’s where most cakes get stuck! I like to use baking spray with flour (like Pam for Baking). But melted shortening plus a dusting of flour works just as well.

Step One: Prep

Okay, first things first – crank your oven to 350℉ and put the rack right in the middle. Here’s my little trick: DON’T grease your Bundt pan yet. I know, I know, it seems backward, but trust me on this one. If you grease it too early, it just pools up and makes weird spots on your cake.

Step Two: Cream Butter And Sugar

Now grab your butter (make sure it’s nice and soft – I usually just leave mine on the counter for an hour) and that sugar. Beat them together for a good 3-5 minutes until it’s all fluffy and light. You’ll see the butter change color when it’s ready – that’s how you know you’re done.

Add your eggs one at a time – don’t dump them all in at once or you’ll have a mess. Beat each one in completely before adding the next. Then add the coconut extract (vanilla extract is fine too).

Step Three: Finish Batter

In another bowl, whisk together your flour, baking powder, and salt. Now here’s where people mess up – you’re going to add this flour mixture to your butter mixture, but alternate it with the milk. So flour, milk, flour, milk, flour. Mix on LOW and just until it comes together. Don’t beat the life out of it or you’ll have a tough cake.

Stir in your lemon juice and zest by hand – just fold it in gently.

Step Four: Bake

NOW grease that Bundt pan really well. I use cooking spray, but shortening and flour work too. Pour that batter right in and smooth the top.

Pop it in the oven for about 45-55 minutes. You’ll know it’s done when a toothpick comes out clean. Let it cool in the pan for 10 minutes (set a timer – don’t guess!), then flip it onto a wire rack.

Step Five: Frost

Once the cake is completely cool, mix up the simple icing – just powdered sugar and lemon juice until it’s smooth but thick. You want it to barely pour, not run like water. Drizzle it on top and let it drip down the sides to look pretty. Sprinkle the coconut on top before the icing sets.

Storing Leftovers

This cake actually gets better after a day. Store it covered at room temperature for up to 3 days. If you’re making it ahead, wait to add the icing until the day you serve it.

For freezing, wrap it well and freeze for up to 3 months. But wait to add the icing until after thawing.

Make It Your Own

• Try orange or lime instead of lemon for a different citrus twist
• Turn leftovers into a trifle with fresh berries and whipped cream
• Bake it as a loaf cake, skip the icing, and serve it with coffee like quick bread.
• For Christmas serving, add sugared cranberries sprinkled on top for a beautiful look.

More Bundt Cakes And Lemon Cakes

• If you love these ingredients the way I do and you’re looking for even more lemon, try coconut cupcakes filled with lemon curd.
• Sourdough lemon cake uses a lemon syrup/glaze technique.
• Blackberry Bundt cake is perfect for using fresh berries for your baking.
• This list of Christmas Bundt cake recipes surely has something perfect for your holiday party.

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