Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Lemon Coconut Bundt Cake served
Refreshing and tasty Bundt cake with lemon and coconut

Lemon Coconut Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
This recipe brings tropical flavors to your kitchen. Shredded coconut provides not just flavor but texture: the fibers absorb moisture, keeping the cake dense and juicy. The lemon's bright acidity perfectly counterbalances the coconut's natural sweetness and oiliness, resulting in a dessert that is light yet rich.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bundt pan
  • Stand mixer or hand mixer
  • Spatula
  • Mixing bowls

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Preheat oven to 350°F (180°C). Thoroughly grease and flour your Bundt pan.

Tip: Coconut batters are more prone to sticking, so be extra thorough with the pan.
2 ✓

In a bowl, mix the flour, shredded coconut, baking powder, and salt.

Tip: Mixing dry ingredients ensures the leavening agent and coconut are evenly distributed.
3 ✓

Beat the soft butter with the sugar until pale and fluffy.

Tip: This mechanical leavening creates the air bubbles needed for a light texture.
4 ✓

Add the eggs one at a time, beating well after each.

Tip: Gradual addition helps create a stable emulsion between the fat and the eggs' water content.
5 ✓

Fold in the dry ingredients alternately with the milk and lemon juice. Mix just until combined.

Tip: Overmixing makes the cake tough. Use a spatula for a gentle fold in this final stage.
6 ✓

Pour into the pan and bake for about 40 minutes, until golden brown and a toothpick comes out clean.

Tip: Coconut burns easily on top; cover with foil halfway through if needed.
7 ✓

Let cool in the pan for 10-15 minutes before inverting onto a wire rack.

Tip: Resting stabilizes the crumb structure so it doesn't break upon release.

Recipe FAQ

Why is the cake dry?
Coconut absorbs a lot of liquid. If your eggs were small or you overbaked it, it can dry out. Watch the baking time!
Can I use coconut flour instead of shredded?
No, coconut flour behaves very differently and absorbs way more liquid; it would ruin the ratios.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 cup Shredded Coconut (unsweetened)
  • 3 large Eggs (room temperature)
  • 1/2 cup Softened Butter
  • 3/4 cup Granulated Sugar
  • 2 1/2 tsp Baking Powder
  • 2 tbsp Fresh Lemon Juice
  • 1 pinch Salt
  • 1/2 cup Milk