This Coconut Bundt Cake recipe includes a light batter with coconut milk and desiccated coconut to really up the flavor and then balances it all out with a lemon curd icing that doesn't require much effort to whip up.
It seems only right to celebrate any anniversary with cake, to be fair, any excuse for cake is probably a good one! This coconut cake is fluffy and the outside has a crunch thanks to the fluffy egg whites that are whipped separately before being folded into the batter. And the lemon icing adding just a light layer of flavor to the crumbly moist cake.
Whilst so much has changed over the last three years, this blog has been a constant in the many places where I have laid my head. Getting to share my journeys to different lands and seeing pieces of this fine globe that I have been lucky enough to explore with you has made each journey fuller and mean more. So thank you for visiting and being on this journey, I hope you stick around as this year involves a few spectacular sights that I'm excited beyond compare to experience.
Why you'll love a slice of this
Bounty bar in a cake
If you love a bounty bar then this cake is exactly what you'll love, it's so full of coconut flavor, whilst not being super heavy thanks to the way we whip it up!
Tart and sweet icing
The tart and sweet curd icing lemon goes beautifully with the cake helping to balance the flavors.
How to prepare Coconut Bundt Cake
- Prepare your tin: For the perfect bundt cake to slide out smoothly, prepare before doing anything else.
- Cream the butta and sugar: Cream those two until pale.
- Yolks a do: Add the yolks and combine.
- Coconut time: Add the coconut milk and dessicated coconut and combine.
- Dry ingredients: Sift into the coconut mixture and mix until just combined.
- Whip those whites: Whip the egg whites until soft peaks form.
- Fold in half: Add half the coconut cake to the egg whites and fold. Repeat until well combined.
- Into the cake tin: Spoon the batter into the cake tin, smooth out the top and bake until golden.
- Allow to cool: Remove the cake from the tin and set aside to cool fully.
- Make the icing: Combine all the icing ingredients until smooth and dripping nice and thickly.
- Spread: Spread the icing over the whole cake and allow a few minutes to set.
- Serve: Slice and serve...enjoy!
Tips for the best Coconut Bundt Cake
Cake batter: The cake batter will be quite thick thanks to the desiccated coconut so you will need to spoon it into the cake tin and smooth out on top accordingly.
Candied lemon on the cake: I candied thin slices of lemon only for the pictures, these aren't necessary when you make this, though they do add a real zesty flavor when consuming.
Keeping the cake: The cake will keep well covered at room temperature for up to 5 days, though it's best consumed within 3 days of making.
More coconut dishes you'll enjoy
Bolitas de Coco - Coconut Balls
Chocolate Chip Coconut Cookies
How to make Coconut Bundt Cake:
Preheat the oven to 180ºC/350F and greaseproof a bundt tin with butter and lightly sprinkle with flour to coat the inside of the tin.
Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
Add in the egg yolks and whip until well combined, a further 1 minute.
Add the coconut milk and desiccated coconut, and beat until combined.
Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
In a separate bowl, whip the egg whites until soft peaks form.
Add half the cake batter to the whipped egg whites and gently fold the until it is a smooth mixture and fully incorporated, continue with the remaining coconut mixture until the cake is nicely combine and smooth.
Spoon into the prepared cake tin and tap a few times to release any air bubbles.
Place in the oven and bake for 35 minutes until golden or a skewer comes out clean.
Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Set aside to cool completely.
To make the icing, place the confectioner’s sugar, butter, lemon curd and milk into a bowl and whip until smooth and loose, you don't want it to be too runny, but you want it to be a heavy drip as it comes off the spoon.
Spread over the cake and allow to set for 10 minutes.
Slice and serve.
Coconut Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 12
- Category: Cakes
Description
This Coconut Bundt Cake has a fluffy coconut center and is topped with a lemon curd icing that is simple and requires little effort and no piping.
Ingredients
Coconut cake
150 grams / 5.3 ounces butter, softened
300 grams / 1 ½ cups superfine/caster sugar
3 eggs, room temperature and separated
177 milliliters / ¾ cup coconut milk
180 grams / 2 cups desiccated coconut
240 grams / 1 ½ cups plain flour
5 grams / 1 teaspoon baking soda
6 grams / 1 ½ teaspoons baking powder
¼ teaspoon sea or kosher salt
Lemon icing
170 grams / 1 ½ cups confectioner’s/icing sugar
25 grams / 2 tablespoons butter, softened
20 grams / 1 tablespoon lemon curd
14 grams / 1 tablespoon milk
Instructions
Coconut Cake
- Preheat the oven to 180ºC/350F and greaseproof a bundt tin with butter and lightly sprinkle with flour to coat the inside of the tin.
- Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
- Add in the egg yolks and whip until well combined, a further 1 minute.
- Add the coconut milk and desiccated coconut, and beat until combined.
- Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
- In a separate bowl, whip the egg whites until soft peaks form.
- Add half the cake batter to the whipped egg whites and gently fold the until it is a smooth mixture and fully incorporated, continue with the remaining coconut mixture until the cake is nicely combine and smooth.
- Spoon into the prepared cake tin and tap a few times to release any air bubbles.
- Place in the oven and bake for 35 minutes until golden or a skewer comes out clean.
- Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Set aside to cool completely.
Lemon icing
- To make the icing, place the confectioner’s sugar, butter, lemon curd and milk into a bowl and whip until smooth and loose, you don't want it to be too runny, but you want it to be a heavy drip as it comes off the spoon.
- Spread over the cake and allow to set for 10 minutes.
- Slice and serve.
Notes
Cake batter: The cake batter will be quite thick thanks to the desiccated coconut so you will need to spoon it into the cake tin and smooth out on top accordingly.
Candied lemon on the cake: I candied thin slices of lemon only for the pictures, these aren't necessary when you make this, though they do add a real zesty flavor when consuming.
Keeping the cake: The cake will keep well covered at room temperature for up to 5 days, though it's best consumed within 3 days of making.
Recipe by Roamingtaste
Nutrition
- Calories: 493 calories per serve
Keywords: lemon frosting, easy icing, coconut cake, bundt cake
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