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Moist Lemon Coconut Bundt Cake

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A bright and tender lemon coconut bundt cake perfect for spring celebrations, featuring a moist crumb with a lively lemon punch and chewy coconut texture.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • ¼ cup (60 ml) fresh lemon juice
  • Zest of 2 medium lemons
  • 1 ½ tsp vanilla extract
  • 1 cup (80 g) sweetened shredded coconut, lightly toasted

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your bundt pan with butter and lightly dust it with flour, tapping out the excess.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until pale and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined.
  6. Gradually fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Do not overmix.
  7. Fold in the lightly toasted shredded coconut.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Optional: Mix 1 cup (120 g) powdered sugar with 2-3 tbsp fresh lemon juice until smooth and drizzle over the cooled cake.

Notes

Use room temperature ingredients for best results. Toast coconut lightly to enhance flavor. Avoid overmixing the batter to keep the cake tender. If coconut browns too fast when toasting, lower heat and stir often. Resist opening the oven door frequently during baking to prevent sinking. For dairy-free or gluten-free adaptations, see substitution tips in the recipe.

Nutrition

Keywords: lemon bundt cake, coconut cake, spring dessert, moist cake, lemon coconut bundt, easy bundt cake, lemon cake recipe

Find it online: https://chrisfeasts.com/moist-lemon-coconut-bundt-cake-recipe-5-easy-steps-for-spring-celebrations/