Brighten your day with this delightful Lemon Coconut Bundt Cake. This recipe brings together zesty lemon and sweet coconut for a cake that’s both refreshing and satisfying, making it a wonderful addition to your collection of lemon cake recipes. You’ll love how easy it is to make a cake that looks and tastes so impressive.
Key Ingredients & Substitutions:
- Lemons: Use fresh lemons for the best zest and juice. Bottled juice can work but fresh is always better.
- Shredded Coconut: Sweetened shredded coconut adds moisture and flavor. Unsweetened can be used, but you might want to increase the sugar slightly.
- All-Purpose Flour: Standard baking flour. A gluten-free 1:1 baking blend can be substituted.
- Sour Cream/Greek Yogurt: Adds incredible moisture. Full-fat versions are recommended for the best texture.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream or plain Greek yogurt, room temperature
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest (from 2-3 large lemons)
- 1 cup sweetened shredded coconut
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 12-16
- Tools Needed: 12-cup Bundt pan, mixing bowls, electric mixer, whisk.
Step-by-Step Instructions:
1. Prepare Your Bundt Pan
Generously grease and flour a 12-cup Bundt pan. This step is crucial for easy cake release. Ensure every crevice is coated to prevent sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, lemon juice, and lemon zest.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
6. Fold in Coconut
Gently fold in the shredded coconut until evenly distributed throughout the batter. This adds a delightful chewiness to your lemon cake recipes.
7. Bake the Cake
Pour the batter into your prepared Bundt pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, whisk together powdered sugar, lemon juice, and lemon zest for the glaze. Drizzle the glaze generously over the cooled Bundt cake.
Variation Ideas:
- Lime Coconut: Substitute lime juice and zest for lemon.
- Almond Coconut: Add 1/2 teaspoon almond extract to the batter for a different flavor profile.
- Toasted Coconut: Toast the shredded coconut lightly before adding it to the batter for a deeper flavor.
Storage Instructions:
Store your Lemon Coconut Bundt Cake covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s in an airtight container to keep it fresh and moist.
Frequently Asked Questions (FAQ):
Why did my Bundt cake stick to the pan?
You likely didn’t grease and flour the pan thoroughly enough. Always ensure every crevice is coated generously.
Can I use bottled lemon juice?
While fresh lemon juice provides the best flavor, bottled can be used in a pinch for this lemon cake recipe.
My cake cracked on top, what happened?
Cracking can happen if your oven temperature is too high, or if the cake cools too quickly. It usually doesn’t affect the taste.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and glaze it just before serving.
How do I know when the cake is done?
Insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, it’s done.
Can I freeze this Bundt cake?
Yes, you can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw at room temperature before glazing.