Coconut Bundt Cake with Lemon Cream Cheese Frosting. Easy, moist and understated, this cake has coconut flakes on the inside and deliciously light, tangy lemon cream cheese frosting on the outside. This coconut bundt cake is elegant, delightful and is perfect for any occasion.
In my last post, I shared with you my refreshing, lemony Italian Granita recipe. While it’s been a great hit in my family, this Coconut Bundt Cake with Lemon Cream Cheese Frosting may soon be the next favourite.
Baking is not something I have the opportunity to do very often but, when I do, I sure do enjoy it. 😀 Even more enjoyable is sharing this cake with loved ones. Especially when you can sit back and watch them lick every ounce of frosting left on the plate. There is something very satisfying about cooking food that is loved by others. To me, it’s as satisfying, probably even more satisfying for me than actually eating the cake myself. Well, very close to it I can assure you!
Best Coconut Bundt Cake Ever!
Now this may be a big call, but hand on heart, this cake is absolutely delicious. Tangy and light, tropical and summery, this cake has summer written all over it. The cake is moist with flecks of shredded coconut on the inside. Topped with a creamy and delightful lemon cream cheese frosting, this cake will soon be a favourite of yours too.
Now I will say that this recipe took several goes and taste testing (poor me) 😛before I could get the recipe to be just perfect. If you’ve ever made coconut cake before, you’ll know the challenge in ensuring the cake stays moist. Nobody wants to eat dry, cardboard cake. And with the combination of shredded coconut and flour in the recipe, it can absorb much of the moist right out of the cake. This one thankfully is just perfect. The coconut milk used in this recipe not only adds a more intense coconut flavour to the cake, it creates that light, moist texture.
Let’s get started – here is what you will need:
For the Coconut Bundt Cake
- Softened Butter
- Castor Sugar
- Desiccated Coconut
- Self Raising Flour
- Coconut Milk
For the Lemon Cream Cheese Frosting
- Cream Cheese
- Unsalted Butter
- Lemon Juice
- Icing / Confectioners’
Preheat oven to 160°C
Using an electric mixer, place the softened butter and castor sugar in a bowl and beat until light and fluffy. Add the eggs and coconut milk and beat a further 5 minutes. Fold in the coconut and flour using a wooden spoon or cake spatula. Pour the mixture into a lightly greased 20-25cm bundt cake tin and bake for 45 minutes or until cooked. You may test the centre of the cake by using a skewer. If it returns clean after piercing the cake, then the cake is cooked. Allow the cake to rest upside down for 5 minutes before turning it out onto a cooling rack.
BUNDT CAKE TOP TIP
If you have some trouble removing the cake from the tin, return it to the cooling oven and allow it to rest for a further 10 minutes. The mild heat can assist to loosen and release the cake from the sides of the pan.
For the frosting: beat the butter and cream cheese in the electric mixer until smooth. Add the lemon juice and salt and mix to combine. Simply add the confectioners’ sugar gradually (1 tablespoon at a time) and whip on high until the mixture is completely smooth and free of any lumps.
For the Assembly: allow the cake to completely cool then place on a serving dish. Using a spoon, add the frosting to the top of the cake, gently smoothing and allowing it to flow over the sides of the cake. Refrigerate the cake for 30 minutes allowing some time for the frosting to set. Garnish with the zest of a lemon. Serve the cake at room temperature.
Coconut Bundt Cake with Lemon Cream Cheese Frosting
Ingredients for the Cake
- 125 g butter
- 1 cup castor sugar super-fine sugar
- 4 large eggs
- 1 1/2 cups desiccated coconut
- 1/2 cup coconut milk
Ingredients for the Frosting
- 55 g cream cheese
- 1 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 pinch salt
- 3/4 cups icing / confectioners' sugar
For the Cake
- Preheat the oven to 160°C
- Using an electric mixer, place the softened butter and castor sugar in a bowl and beat until light and fluffy.
- Add the eggs and coconut milk and beat a further 5 minutes.
- Fold in the coconut and flour using a wooden spoon or cake spatula.
- Pour the mixture into a lightly greased 20-25cm bundt cake tin and bake for 45 minutes or until cooked.
- You may test the centre of the cake by using a skewer. If it returns clean after piercing the cake, then the cake is cooked.
- Allow the cake to rest upside down for 5 minutes before turning it out onto a cooling rack. Cool the cake completely before topping it with the frosting.
For the Frosting
- Beat the butter and cream cheese in the electric mixer until smooth. Approx. 5 minutes.
- Add the lemon juice and salt and continue to mix to combine.
- Simply add the confectioners' sugar gradually (1 tablespoon at a time) and whip on high until the mixture is completely smooth and free of any lumps.
- If the mixture is too runny, you may add a further tablespoon of confectioners' sugar or place in the fridge for 5 minutes.
- Allow the cake to completely cool then place onto serving dish.
- Spoon the frosting over the top. Gently smoothing the frosting, allowing it to flow over the sides.
- Optional - grate the zest of a lemon and sprinkle over the frosting
- Refrigerate 30 minutes until the frosting is set.
- TIP - Remove the cake from the refrigerator 10 minutes before serving. Cake is best served at room temperature.