Something about coconut says Christmas to me (the snowy look? the fact that you can always buy it?), but really this coconut lemon Bundt cake would be perfect for a bridal shower or a spring party too. The cake is moist and lemony and it’s topped an easy-to-make icing and sweet coconut flakes. Bundt cakes are my favorites, pretty without all the fuss.

Coconut Lemon Bundt Cake

A moist pound cake made with everyday ingredients and topped with an extra simple icing of lemon juice and powdered sugar, then sprinkled with sweetened coconut.

Prep Time 30

Cook Time 45

cooling time 1

Total Time 2 15

Serving Size slices

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
3 cups all purpose flour
1 cup milk
1 teaspoon salt
2 teaspoons baking powder
2 teaspoon lemon zest
2 teaspoons lemon juice

For the icing

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

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Instructions

Make the Cake

Prep. Preheat oven to 350 degrees with the rack in the center Prepare a 10 or 12 cup Bundt pan by generously spraying with cooking spray or coating with shortening and dusting with flour.
Beat butter and sugar. Beat butter and sugar using an electric mixer for 3 to 5 minutes, until light and fluffy. The color of the butter will change when it has been beaten enough. Add the eggs, one at a time, and beat each in until well combined. Add the coconut extract.
Finish batter. Combine the flour, baking powder, and salt in a separate large mixing bowl. Add to the butter mixture, alternating with the milk, one third at a time, mixing on low until just combined. Do not overbeat. Stir in the lemon juice and lemon zest by hand. Pour the cake batter into the pan and smooth the top.
Bake. Bake for 45-55 minutes until a cake tester inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then carefully flip onto a wire cooling rack. Once the cake has coole, make the frosting.

To finish

Frost and garnish. Combine the powdered sugar and lemon juice in a small bowl and mix until it is smooth. The icing should be thick and barely pourable. Pour onto the very top of the cake and allow the icing to settle down the sides of the cake. Sprinkle the flaked coconut on top before the icing sets. Cake will keep tightly covered at room temperature for at least 2 days.

Notes

Don’t have any coconut extract? Just substitute vanilla. It will still be delicious!

Nothing is more frustrating than a cake that sticks. You’ve spent all the time and then you go to turn it out and…frustration. So take an extra minute to really grease up your pan, getting into all those pretty Bundt ridges. 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.

Some thing with creaming the butter and sugar: a little patience makes all the difference. Watch the color change. It will go from yellow to almost white when it’s ready, usually after 3-5 minutes. That’s when you’re done, not before.

Kitchen Wisdom

Here’s a little trick I learned: before you juice the lemons for the icing, use your zester to get every bit of the zest. Any that you don’t need for your recipe, put in a small freezer bag, press out the air, and tuck it in your freezer.

Next time a recipe needs just a pinch of zest, you’ll have it ready to go. It’s one of those small habits that saves money, and they all add up over time.

Tips for Success

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.

Ingredients and Equipment

Butter: 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.

Coconut Extract: Vanilla works beautifully too.

Lemons: Fresh is best – you’ll need 3-4 for both zest and juice.

Bundt Pan: A 10-12 cup capacity pan, or you can divide this into two small Bundts

Nordic Ware Original Bundt, 12-Cup, Silver RIFLE PAPER CO. Citrus Grove Tea Towel – Stylish Cotton Towel for Drying or Display, 28 Nordic Ware Translucent Cake Keeper + Bundt Pan, Silver Microplane Premium Classic Series Zester Grater, 18/8, Black – Lemon Zester & Cheese Grater & Vegetable Grater – Citrus, Parmesan Cheese, Garlic, Ginger, Nutmeg, Chocolate – Stainless Steel Grater

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 a loaf cake, skip the icing, and serve with coffee like a quick bread.
For Christmas serving, add sugared cranberries sprinkled on top for a beautiful look.

Storage & Serving

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

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

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. Enjoy the recipe!

2 Comments

Cory Terrill says:

February 23, 2025 at 10:15 am

Can this cake be made with Gluten Free all purpose flour blend?

1. HC Farmhouse says:
  
  February 24, 2025 at 2:07 am
  
  Hey Cory, yes, you can use a gluten-free all-purpose flour blend! Just make sure it has xanthan gum for the best texture. Let me know how it turns out!

Coconut Lemon Bundt Cake