Coconut Lemon Bundt Cake

PREP
20 mins
TOTAL TIME
50 mins
SERVINGS
4-5 Mini Bundt Cakes
Cake:
1 Package Krusteaz Meyer Lemon Pound Cake
10 Tbsp Unsalted Butter, Melted
1 Tsp Coconut Extract
1 Cup Coconut Milk
Topping:
1 Pouch Lemon Glaze Mix (Comes in Mix)
2 Tbsp Water
1/2 Cup Toasted Coconut Flakes
STEP 1

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

STEP 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.

STEP 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

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