RECIPES › Coconut Lemon Bundt Cake

Coconut Lemon Bundt Cake

Name: Coconut Lemon Bundt Cake
Prep time: 20 min
Total time: 50 min
Yield: 4-5 Mini Bundt Cakes
Ingredients: 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 (enclosed); 2 tbsp Water; ½ cup Toasted coconut flakes

Several mini Coconut Lemon Bundt Cakes topped with a lemon glaze, coconut flakes and multicolored chocolate Easter eggs.

Add a tropical twist to your day with our Coconut Lemon Bundt Cake recipe. This moist and flavorful cake features the perfect combination of zesty lemon and creamy coconut resulting in a delightful treat that will transport your taste buds to paradise.

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 (enclosed)

2 tbsp Water

½ 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