Coconut Lemon Bundt Cake

Prep

Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 4-5 mini bundt cakes

Ingredients

Cake:

1 package Krusteaz Meyer Lemon Pound Cake
10 tablespoons unsalted butter, melted
1 teaspoon coconut extract
1 cup coconut milk

Topping:

1 pouch lemon glaze mix (comes in mix)
2 tablespoons water
1/2 cup toasted coconut flakes

Instructions

1. Preheat oven to 350? F. Grease four mini bundt cake pans with baking spray and set aside.

2. In a medium bowl, whisk cake mix, melted butter, coconut extract and coconut milk. Whisk until just combined and no lumps are in batter. Do not over-mix. Spoon batter into prepared pans. 

3. Bake 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pan for 10 minutes. Loosen cakes around the pan and release from pan. Let cool on a cooling rack. 

4. To make the glaze, combine the glaze mix with 2 tablespoons water. Mix until desired consistency. Pour glaze over cooled cakes and top with coconut flakes. 

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