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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: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup lemon juice
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut milk

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together eggs, coconut milk, lemon juice, and shredded coconut.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared Bundt pan and smooth the top.
  6. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Glaze Preparation
  1. In a small bowl, whisk together powdered sugar, lemon juice, and coconut milk until smooth.
  2. Drizzle the glaze over the cooled cake.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This cake can be stored in an airtight container for up to 3 days.

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