This bundt cake is soft and full of flavors. This cake with be perfect with a cup of coffee or tea. Since I have been focusing on holiday baking, I wanted to create a recipe that used different flavors than our typical holiday flavors.

To achieve the lemon and coconut flavors in this cake, I used lemon and coconut extracts, lemon zest, and toasted coconut flakes. The flakes also added some sweetness to this cake.

For the flour, I used coconut flour to go with the theme of coconut, and white whole wheat flour. I wanted to balance this cake with good ingredients, so I swamped all purpose flour with white whole wheat. You can easily use all purpose flour. If you decide to use all purpose flour, I would suggest to use 2 cups of the flour.

I used my Nordic Ware Bundt Pan for this cake. These pans are amazing and last years. In order to make sure your cake doesn’t stick or break when removing it from pan, make sure you use spray oil and brush the oil carefully to the pan. You can also add some flour in the pan after the oil, but I normally don’t find the flour necessary. Another tip will be to wait 10-15 minutes before removing the cake. You dont want the cake to be too hot and you dont want it to completely cool down in the pan, otherwise it will stick or it might even break.

Lemon Coconut Bundt Cake

Light and delicious cake. Perfectly balanced with lemon and coconut flavors.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

• 1 stick softened unsalted butter (1/2 cup)
• 1 cup sugar
• 4 large eggs
• 1/2 cup milk
• 1/4 cup coconut flour
• 1 1/2 cup white whole wheat flour
• 1 tbsp baking powder
• 1/4 cup toasted coconut flakes
• 1 tsp pure vanilla extract
• 1 tsp coconut extract
• 1 tsp lemon extract
• zest of 1 lemon

Instructions

 

• Preheat oven to 350°F and spray a 10 inch bundt pan with nonstick spray. I use olive oil spray.
• In a small bowl, add flour, coconut flour, baking powder and set aside.
• In a medium bowl, beat the butter and sugar until it becomes fluffy using a standing mixer or a hand held mixer.
• Add one egg at a time and mix until well combined. Add the vanilla, coconut, and lemon extract and mix.
• Add the flour mixture and mix until well combined.
• Add the coconut flakes and lemon zest to the batter and fold the batter until combined.
• Transfer the mixture to bundt pan and place in the oven.
• Bake for 40-45 minutes until cake is golden. Once baked, wait 10-15 minutes and invert the cake onto cooling rack.

Notes

Do not wait more than 10-15 minutes to remove the cake from the pan, because the cake will stick to the pan. You also do not wait to remove the cake before 10 minutes, because it will be too hot. 

Keyword bundt cake, coconut cake, lemon cake