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–+ servings

Lemon Coconut Bundt Easter Cake

A delightful and festive cake perfect for Easter celebrations, combining the flavors of lemon and coconut.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 cup buttermilk
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut milk

Method
 

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

NUTRITION INFORMATION:

Serving: 1 slice Calories: 350cal (18%) Carbohydrates: 50g (17%) Protein: 4g (8%) Fat: 15g (23%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0g Cholesterol: 50mg (17%) Sodium: 200mg (9%) Potassium: 150mg (4%) Fiber: 1g (4%) Sugar: 30g (60%) Vitamin A: 300IU (6%) Vitamin C: 5mg (6%) Calcium: 50mg (5%) Iron: 1mg (6%)
Keywords: cake, coconut, Easter, lemon

Notes

This cake can be made a day in advance and stored in an airtight container.

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