Lemon-Coconut Bundt Cake

Don’t Punt My Bundt!  How else can I start a recipe on Super Bowl Sunday? If ever there were a cake to be served today, this is it! Lemon-Coconut Bundt is a moist cake, dense yet tender crumb with the perfect blend of lemon and coconut running through it. While still warm doused with a lemon syrup. Finally, a tart lemon coconut glaze on top. Simply amazing flavors. Touch Down!


3 sticks of butter – room temp. (339g)

2 cups sugar (400 g)

4 eggs room temp.

2 Tablespoons lemon zest

3 Tablespoons lemon juice

1 teaspoon of coconut extract

3 cups all purpose flour (375 g)

1/2 cup cornstarch (65 g)

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup coconut milk (sweetened)

6 oz sweetened coconut – divided



1/3 cup water

1/3 cup sugar

2 Tablespoons lemon juice



1/4 cup coconut milk

1 1/4 cup powdered sugar

2 teaspoons butter, melted

2 teaspoons lemon juice

1/2 teaspoon lemon zest

2 oz remaining shredded coconut



Preheat oven to 350 degrees and grease and flour a  10 cup bundt pan

Sift all dry ingredients in a medium bowl, set aside.

In the bowl of an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, beat in the eggs one at a time, beating after each addition. Scrape down sides again and add lemon zest, lemon juice , coconut extract and 4oz. sweetened  coconut. Mix until blended.

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the coconut milk.  Repeat  remaining flour and milk mixture making sure all ingredients are well incorporated.

Spoon thick batter into prepared bundt pan smooth out the top. Bake 55-60 minutes

Cool  cake for 30 minutes on a rack.

Making syrup, combine water, sugar in a small saucepan and bring to a boil, add lemon juice.

Carefully invert warm cake. Gradually brush the hot cake with syrup, letting it soak in.

Allow cake to cool completely about one hour.

To make the glaze, combine the confectioners sugar, lemon juice, lemon zest, coconut milk,melted butter and zest. Stir until well combined. Add more confectioners sugar or lemon juice if needed.

Once the cake is cooled, drizzle the syrup over the top, dripping down the sides. Sprinkle with the remaining 2oz of sweetened coconut.


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