Lemon Coconut Bundt Cake
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
Recipe details
- 12 servings
- Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
Comments
Share your thoughts, or ask a question!
Please proofread and correct. "... add four..." ?
Sounds wonderful, will definitely try this.