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Lemon and coconut Bundt cake served on a plate
Tropical coconut and lemon Bundt cake, perfect for afternoon tea

Lemon and coconut Bundt cake

Author: Flavelo
Recipes Cakes and Desserts
This recipe brings tropical flavours into your kitchen. Desiccated coconut adds not only flavour but texture too: its fibres absorb moisture, keeping the cake moist and substantial. The bright acidity of the lemon perfectly counterbalances the natural sweetness and oiliness of the coconut, resulting in a light yet rich dessert.
🕒 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 tin
  • Food processor or hand mixer
  • Spatula
  • Mixing bowls

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Thoroughly grease and flour the Bundt tin.

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

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

Tip: Premixing the dry ingredients ensures the baking powder and coconut are evenly distributed.
3 ✓

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

Tip: Air bubbles are incorporated here, creating a light structure.
4 ✓

Add the eggs one by one, mixing thoroughly after each addition.

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

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

Tip: Overmixing makes the batter tough. Use a spatula instead of a machine for this stage for gentle mixing.
6 ✓

Pour into the tin and bake for approx. 40 minutes until the top is golden brown and passes the skewer test.

Tip: Coconut can burn quickly on top; cover with foil halfway through if necessary.
7 ✓

Let cool in the tin for 10-15 minutes, then turn out onto a wire rack.

Tip: During resting, the cake structure firms up so it doesn't break when turned out.

Recipe FAQ

Why did the cake turn out dry?
Desiccated coconut absorbs a lot of liquid. If the eggs were small or you overbaked it, it can dry out. Mind the baking time!
Can I use coconut flour instead of desiccated coconut?
No, coconut flour behaves very differently and absorbs a huge amount of liquid, so it would throw off the ratios.

Ingredients

  • 200 g Plain flour
  • 100 g Desiccated coconut
  • 3 Eggs (room temperature)
  • 100 g Soft butter
  • 150 g Sugar
  • 1 packet Baking powder
  • 2 tbsp Fresh lemon juice
  • 1 pinch Salt
  • 100 ml Milk