Lemon Coconut Bundt Cake
Light and delicious cake. Perfectly balanced with lemon and coconut flavors.
Ingredients
- 1 stick softened unsalted butter (½ cup)
- 1 cup sugar
- 4 large eggs
- ½ cup milk
- ¼ cup coconut flour
- 1 ½ cup white whole wheat flour
- 1 tablespoon baking powder
- ¼ cup toasted coconut flakes
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon 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.