Coconut Bundt Cake with Lemon Glaze

Name: Coconut Bundt Cake with Lemon Glaze
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 cup softened butter; 2 cups sugar; 4 whole eggs; 1/2 cup milk; 1 cup sweetened shredded coconut; 1 tsp baking powder; 2 tsp coconut extract; 1 tsp vanilla extract; 1/2 tsp salt; 1 1/2 cups icing sugar; 1/3 cup lemon juice; 1 tbsp lemon zest; Pinch of salt (to taste)

Ingredients

Coconut Cake Ingredients:

2 1/4 cups all-purpose flour
1 cup softened butter
2 cups sugar
4 whole eggs
1/2 cup milk
1 cup sweetened shredded coconut
1 tsp baking powder
2 tsp coconut extract
1 tsp vanilla extract
1/2 tsp salt

Lemon Glaze Ingredients:

1 1/2 cups icing sugar
1/3 cup lemon juice
1 tbsp lemon zest
Pinch of salt (to taste)

Coconut Bundt Cake with Lemon Glaze | Recipes | Matchbox

Tangy, fragrant, and oh-so-sweet! This Coconut Bundt Cake with Lemon Glaze recipe is perfect to delight family & friends in birthday parties, holiday gatherings, special celebrations and more.

This recipe pairs together a tropical coconut cake recipe, with a simple 5-minute lemon glaze to give you an aromatic and refreshing addition to your library of cake recipes. You can also substitute the glaze with simple vanilla or other flavours such as orange zest, thanks to this easy and versatile recipe.

Recipe courtesy of Charlotte Jane Davis for Baker's Secret

Method

Preheat oven to 160°C. While it preheats, apply non-stick cooking spray on a fluted or bundt cake pan.
In a mixing bowl, whisk together dry ingredients (flour, baking powder, salt). In a separate mixing bowl, use a hand mixer to cream together butter and sugar on medium speed. Mix until light and fluffy, about 3-5 minutes.
Add eggs, vanilla, and coconut extract to the wet ingredients. Beat until smooth. Next, add the milk gradually. Beat again on low speed to combine.
Add dry ingredients into the wet ingredients mix. Beat for a few seconds (just until combined). Then, add in the coconut shreds. Mix in using a scraper.
Pour the cake batter into the fluted cake pan. Bake for 55-60 minutes. To test, use a toothpick and poke into the bundt cake (it should come out clean).
Take the pan out of the oven and place on a cooling rack for 15 minutes. Afterwards, invert the pan onto the rack. Let the cake cool completely before glazing.
To make the glaze, mix in all glaze ingredients (sugar, lemon juice, lemon zest). Whisk together until smooth. If too sweet, add a pinch of salt to improve flavour.
Drizzle glaze all over cake and voila! Optional: You can sprinkle generously with more coconut shreds or flakes.

FAQs

What is the best cake pan for bundt cakes?

A non-stick aluminium bundt pan is ideal as it can evenly bake your cake and offers easy release at that *crucial, cake-turning* moment. We highly recommend the Baker's Secret Non Stick Bundt Pans, which feature a heavy gauge cast aluminium material that can stay scratch, warp, or rust-resistant in any environment. Their fluted pan collection comes in beautiful flower-shaped designs with a lavish champagne-coloured exterior too!