Desserts

Lemon And Coconut Cream Bundt Cake

Treat yourself and your guests to a slice of sunshine with this heavenly Lemon and Coconut Cream Bundt Cake. This decadent and citrusy cake is infused with butter and lemon cream sauce and topped with lemon coconut buttercream frosting. It’s perfect for Easter and Mother’s Day celebrations.

Ahhh, Spring! It’s a season for renewal, and it can’t come soon enough! (For those of us in the northern hemisphere)

We’re all patiently waiting for sunnier days and warmer temperatures, to ditch a few layers of clothes, and, my favorite, to banish those winter foods for lighter and more refreshing ones …or start to anyway.

So, I’m kicking off Spring with my lemon and coconut cream bundt cake! Okay, it may not be lighter, but it will undoubtedly brighten your mood and taste buds. It’s buttery rich yet light and citrusy fresh.

My hunch is that you must be a lemon and coconut lover like me, so I thought, how can I make this cake over the top? Adding three layers of lemon and coconut…that’s how 🍋

I first swapped out the oil or milk for coconut cream. Then, after the cake cooks, a lemon coconut cream and butter sauce soaks into it. Finally, the cake is smothered with lemon coconut buttercream frosting and coconut flakes.

It will effortlessly complement any menu and will definitely be the sweet finale that brings everyone together.🩷

xx Teri

Ingredient Notes And Substitutions

Ingredients for lemon coconut bundt cake

Lemons ~ are the star of the show; no substitutes here! Use fresh lemons; you need them for the zest as well.

Coconut cream ~ is used for the cake, sauce, and whipped cream topping! For the best flavor and texture, use full-fat. You can substitute whole milk or half-and-half if you, for some reason, don’t like coconut 🤔.

Unsalted butter ~ if using salted butter, omit the salt in the recipe.

All-purpose flour ~ make sure to spoon and level the flour into the measuring cups. Sccoping can often pack more flour into the cup, giving you more flour than needed. Feel free to substitute a 1:1 gluten-free flour.

Eggs ~ four eggs are used for richness and texture.

Flaked coconut ~ for topping the whipped cream, and is optional.

Decorate This Cake For Many Occasions

This lemon coconut cream cake can be the foundation for different holidays or special occasions; just switch up the decorations!

Easter ~ dye the coconut flakes green and decorate with assorted Easter candy

Mother’s Day ~ use edible flowers to decorate, and dye the coconut a light pink for a special mom will love

Birthdays ~ surprise the lemon and coconut lovers in your life. Use candles, their favorite candy, and dye the coconut their favorite color.

Close up of lemon coconut bundt cake

Make Ahead And Storage

  • You can bake the bundt cake up to 2 days in advance of when you plan to serve it. If you plan to serve the cake within 1-2 days, you can store it at room temperature.
  • Wrap unfrosted cakes in plastic wrap before refrigerating to prevent drying out and absorbing fridge smells. For frosted cakes, chill the cake uncovered for 15 minutes to harden the icing, then loosely wrap it in plastic wrap. Before serving, allow the cake to sit on the counter for about 30 minutes.
  • Freezing. This is my favorite option. It’s a fantastic time saver; all you have to do is decorate! If you want to make the bundt cake further in advance, you can freeze it. Wrap the completely cooled and unfrosted cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 1 month.
  • Thaw in the refrigerator overnight or at room temperature for several hours. Frost and decorate.

How To Make This Lemon And Coconut Cream Bundt Cake

Here is a quick run-through. Scroll down to find the printable recipe with full instructions and ingredients

  1. For the cake. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Cream the softened butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Add the vanilla and eggs one at a time, beating well after each addition. Now add the coconut cream, lemon juice, and lemon zest.
  3. Gradually add the dry ingredients to the wet ingredients. Beat on low until the batter is smooth, trying not to overmix. Transfer the batter to the prepared bundt pan, spreading it evenly.
  4. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. While the pound cake is baking, let’s prepare the buttercream frosting.
  5. Coconut buttercream frosting. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add the powdered sugar one cup at a time, scraping down the sides of the bowl as needed. Add the salt, coconut cream, lemon zest, and coconut extract (if using) and continue to whip the mixture until it is light and smooth—about 3 minutes.
  6. Frost & decorrate. Once the cake has cooled, spread a thin layer of the buttercream over the whole cake, then place it in the refrigerator and let the buttercream harden a little. This is called a crumb coat and will allow the final coat to go on easily and quickly. Trust me, it’s worth it! Once fully frosted, decorate with coconut flakes and lemon slices. See my notes above for other decorating ideas.

More Lemon Desserts To Love

Lemon Strawberry Tarts

Lemon Lavender Bars

Berry Tart With Lemon Cream

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Lemon And Coconut Cream Bundt Cake


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  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 1214 1x

Description

Treat yourself and your guests to a slice of sunshine with this heavenly Lemon and Coconut Cream Bundt Cake. A decadent and citrusy cake infused with butter and lemon cream sauce, then topped with a lemon coconut buttercream frosting. Perfect Easter and Mother’s Day celebration


Ingredients

Units Scale

For the cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, or 16 tablespoons
  • 1 3/4 cup sugar
  • 4 eggs
  • 3/4 cup coconut cream. *See note below
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest. Or adjust to your preference TIP. Zest your lemons before juicing them!
  • 1 teaspoon vanilla

For the lemon coconut cream sauce

  • 5 tablespoons unsalted butter
  • 3/4 cup coconut cream
  • 1 tablespoon lemon zest ( about 1 medium-sized lemon )
  • 2 tablespoons brown sugar. Optional if you prefer unsweetened
  • pinch of salt

Lemon coconut buttercream frosting

  • 1 1/2 cups softened unsalted butter
  • 4 to 3 1/2 cups powdered sugar
  • 2 to 3 tablespoons coconut cream ( more or less depending on the consistency you like)
  • 1 tablespoon lemon zest ( about 1 medium-sized lemon )
  • 1/2 teaspoon coconut extract. Optional
  • 1/8 teaspoon salt


Instructions

For the cake

  1. Preheat your oven to 350°F (175°C), generously grease, and flour a standard-sized bundt pan.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the softened butter and sugar in a large mixing bowl with an electric mixer until light and fluffy.
  4. Add the vanilla, then add the eggs one at a time, beating well after each addition. Now add the coconut cream, lemon juice, and lemon zest. Gradually add the dry ingredients to the wet ingredients. Beat on low until the batter is smooth, trying not to over-mix. Transfer the batter to the prepared bundt pan, spreading it evenly.
  5. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for about an hour before transferring it to a wire rack to cool completely. While the cake is baking, prepare the lemon coconut cream sauce and buttercream frosting.

For the lemon coconut cream sauce

  1. Add the butter, coconut cream, brown sugar, and salt to a small saucepan and melt over low heat, stirring to combine. Remove from heat and stir in the lemon zest. Set aside.

Lemon coconut buttercream frosting

  1. In a stand mixer fitted with the paddle attachment, beat the butter until smooth.
  2. Gradually add the powdered sugar one cup at a time, scraping down the sides of the bowl as needed.
  3. Add the salt, coconut cream, lemon zest, and coconut extract (if using) and continue whipping until the mixture is light and smooth—about 3 minutes. Taste to adjust. Add more lemon zest or coconut extract to your preference.

Frost and decorate

  1.  Once the cake has cooled, spread a thin layer of buttercream over it, then place it in the refrigerator and let the buttercream harden a little. This is called a crumb coat and will allow the final coat to go on easily and quickly. Trust me, it’s worth it!
  2. Once fully frosted, decorate with coconut flakes and lemon slices. See my notes in the post for other decorating ideas.

Notes

* Coconut cream. Coconut cream ( in the can ) naturally separates. The solid cream separates from the water. Be sure to thoughtfully mix it together. I usually pour it all into a bowl and whisk until smooth. If it looks lumpy, that’s okay! just whisk away! It will become smooth

  • More than one can of coconut cream will be needed. Freeze the unused coconut cream in a freezer-safe container, and later use it for other baked goods or soups!
  • MAKE AHEAD OPTIONS
  • You can bake the bundt cake up to 2 days in advance of when you plan to serve it. If you plan to serve the cake within 1-2 days, you can store it at room temperature.
  • Wrap unfrosted cakes in plastic wrap before refrigerating to prevent drying out and absorbing fridge smells. For frosted cakes, chill the cake uncovered for 15 minutes to harden the icing, then loosely wrap it in plastic wrap. Before serving, allow the cake to sit on the counter for about 30 minutes.
  • Freezing. This is my favorite option. It’s a fantastic time saver; all you have to do is decorate! If you want to make the bundt cake further in advance, you can freeze it. Wrap the completely cooled and unfrosted cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 1 month.
  • Thaw in the refrigerator overnight or at room temperature for several hours. Frost and decorate
  • Prep Time: 10 Minutes
  • Cook Time: 50- 60 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

2 Comments

  1. I’ve come across many blogs, but this one truly stands out in terms of quality and authenticity Keep up the amazing work!

    • Wow! Thank you Alexanne for such a wonderful comment. Truly heartfelt! Im fairly new on the food blog scene, and truly come from a place of sharing what I love and inspiring others to cook and bake. It’s so nice to hear that I’m coming across that way! Appreciate you taking the time to share.

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