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 Time30

Cook Time45

cooling time1

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: coconut lemon bundt cake, coconut lemon pound cake, Easter, Spring

Servings: slices

Calories: 385kcal

Author: Katie

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

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!

Nutrition