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Moist Lemon Coconut Bundt Cake with Zesty Glaze

moist lemon coconut bundt cake - featured image
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A tender, moist lemon bundt cake with toasted coconut flakes and a bright, zesty lemon glaze. Perfect for quick homemade desserts that are flavorful and not overly sweet.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (60g) unsweetened shredded coconut, toasted
  • 4 large eggs, room temperature
  • 1 cup (240ml) full-fat coconut milk (Thai Kitchen brand recommended)
  • ¾ cup (180ml) vegetable oil
  • ½ cup (120ml) fresh lemon juice
  • Zest of 2 medium lemons
  • 1 teaspoon vanilla extract
  • For the Zesty Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon (15ml) coconut milk (to thin glaze if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with coconut oil or non-stick spray, then lightly dust with flour.
  2. Toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 3-5 minutes. Transfer to a plate to cool.
  3. In a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the toasted coconut flakes evenly. Set aside.
  4. In a separate bowl, whisk granulated sugar and eggs until light and fluffy (2-3 minutes with electric mixer or 5 minutes by hand). Add vegetable oil, coconut milk, fresh lemon juice, lemon zest, and vanilla extract; mix until fully incorporated.
  5. Slowly add the dry mixture into the wet ingredients in batches, folding gently with a spatula until smooth and uniform. Avoid overmixing.
  6. Pour batter into prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean and edges pull away slightly.
  7. Let cake cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely (about 1 hour).
  8. Prepare the glaze by whisking powdered sugar, fresh lemon juice, lemon zest, and coconut milk until smooth. Adjust consistency as needed.
  9. Drizzle glaze evenly over cooled cake. For thicker glaze, let first coat set 10 minutes then drizzle again.

Notes

Use room temperature eggs and coconut milk for better mixing and lighter crumb. Toast coconut carefully to avoid burning. Tent cake with foil if browning too quickly. Adjust glaze thickness with coconut milk. Vegan and gluten-free variations available. Store leftovers in airtight container at room temperature up to 2 days or refrigerate up to 5 days.

Nutrition

Keywords: lemon cake, coconut cake, bundt cake, lemon glaze, easy dessert, moist cake, tropical dessert, homemade cake

Find it online: https://avabowls.com/moist-lemon-coconut-bundt-cake-recipe-perfect-for-easy-homemade-desserts/