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.
150 grams / 5.3 ounces butter, softened
300 grams / 1 1/2 cups superfine/caster sugar
3 eggs, room temperature and separated
177 milliliters / 3/4 cup coconut milk
180 grams / 2 cups desiccated coconut
240 grams / 1 1/2 cups plain flour
5 grams / 1 teaspoon baking soda
6 grams / 1 1/2 teaspoons baking powder
1/4 teaspoon sea or kosher salt
170 grams / 1 1/2 cups confectioner’s/icing sugar
25 grams / 2 tablespoons butter, softened
20 grams / 1 tablespoon lemon curd
14 grams / 1 tablespoon milk
- 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.
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
- Calories: 493 calories per serve
Keywords: lemon frosting, easy icing, coconut cake, bundt cake