Coconut cake slice topped with shredded coconut

Coconut Lemon Bundt Cake

Prep time: 20 mins
Total time: 50 mins
Servings: 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

Directions

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