Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease the Bundt pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, and coconut milk until smooth.
- Drizzle the glaze over the cooled cake before serving.
Nutrition
Notes
This cake can be made a day in advance and stored in an airtight container.