Savor the delectable harmony of zesty lemon and tropical coconut in this moist and luscious Lemon Zest & Coconut Bliss Bundt Cake. Perfect for any occasion, this cake shines without the need for icing, offering an explosion of flavor in every bite.
150 minutes
Savor the delectable harmony of zesty lemon and tropical coconut in this moist and luscious Lemon Zest & Coconut Bliss Bundt Cake. Perfect for any occasion, this cake shines without the need for icing, offering an explosion of flavor in every bite.
cups
cups
0 oz
cups
Lemon Juice, Freshly Squeezed
cups
Lemon Zest, Finely Grated
tablespoons
Vanilla Extract, Pure
teaspoons
cups
teaspoons
teaspoons
teaspoons
Shredded Unsweetened Coconut
cups
Confectioners’ Sugar, For dusting
tablespoons
1. Oven Preparation
Preheat your oven to 350°F (175°C). Using a light touch, grease an 8- or 10-inch Bundt pan and set aside.
2. Wet Ingredients Mixture
In a spacious mixing bowl, whisk together the granulated sugar, canola oil, coconut milk, rice or soy milk, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
3. Dry Ingredients Sifting
Sifting is key—gradually sift the all-purpose flour, baking powder, baking soda, and salt into the bowl with the wet ingredients. Mix well after each addition to ensure a smooth batter.
4. Incorporating Coconut
Embrace the coconut—gently fold the shredded unsweetened coconut into the batter, ensuring it's evenly distributed.
5. Baking the Cake
Carefully pour the batter into the prepared Bundt pan. Bake in the preheated oven for 60 minutes, or until a cake tester or knife inserted into the cake comes out clean.
6. Cooling
After baking, allow the cake to cool in the pan for about 10 minutes. Then, cover the pan with a cutting board, confidently flip it over, and lift the pan to reveal your beautifully shaped Bundt cake. Let it cool completely on the board.
7. Final Touch
Once cool, use a fine-mesh sieve to dust the top with a graceful sprinkle of confectioners’ sugar.
8. Serve and Savor
Cut into slices and serve up the delight. Enjoy the burst of lemon-coconut flavor in each bite!
Use baking spray that includes flour or a paste of butter and flour, paying close attention to the pan's details for a perfect release.
Toast shredded coconut before adding to the batter to deepen the flavor and add texture.
Ensure butter, eggs, and coconut milk are at room temperature for a smoother batter and better emulsification.
Mix just until combined after adding flour to prevent a dense cake.
Cream butter and sugar for at least 5 minutes to incorporate air, resulting in a lighter cake.
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