Coconut Lemon Bundt Cake
Easter is just around the corner and it is not too early to start thinking about your Easter brunch menu. One thing I love about Easter is that it is just starting to feel like Spring and all the pastel colors of the season are in full force. Something about those cheerful colors just brings a smile to the face. This coconut lemon bundt cake joins the party and would be great on your Easter menu.
These little cakes are Meyer lemon mini pound cakes (using my favorite Krusteaz Meyer Lemon Pound Cake mix) that are infused with coconut milk, coconut extract, and topped with a sweet Meyer lemon glaze and toasted coconut. Everything that screams Spring is in these cakes; lemon, coconut, and pastel eggs.
I hope you can make these coconut lemon bundt cakes as you celebrate Easter and ring in Spring!
- 1 package Krusteaz Meyer Lemon Pound Cake
- 1 large egg
- 10 tablespoons unsalted butter, melted
- 1 cup coconut milk
- 1 teaspoon coconut extract
- 1/4 cup unsweetened coconut flakes
- 1 pouch lemon glaze mix (comes in mix)
- 2 tablespoons lemon juice
- 1/2 cup toasted coconut flakes
- Preheat the oven to 350 degrees F. Grease a small bundt pan (6-cup bundt pan) with baking spray.
- In a large bowl, whisk together the egg, melted butter, coconut milk, and coconut extract. Add in the cake mix and mix until just combined. Fold in the coconut flakes.
- Spoon the batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and then gently loosen and remove from pan.
- Cool the cake completely before drizzling with glaze.
- To make the lemon glaze, combine the glaze mix with lemon juice.
- Drizzle over the cooled cake. Sprinkle with toasted coconut flakes.