Lemon Bundt cake with white lemon icing on a white plate
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Coconut Bundt Cake with Lemon Cream Cheese Frosting

This is the most delicious, moist coconut cake you'll ever taste. It's elegant, simple to make and is the perfect summer afternoon cake for any occasion.
Prep Time15 mins
Cook Time45 mins
Refrigerate30 mins
Total Time1 hr
Course: Dessert
Cuisine: International
Keyword: Coconut Bundt Cake
Servings: 10
Calories: 271kcal
Author: Maria Ghidella


Ingredients for the Cake

  • 125 g butter
  • 1 cup caster 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. 

    To Assemble

    • 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.


    Serving: 115g | Calories: 271kcal | Carbohydrates: 20g | Protein: 4.63g | Fat: 19.66g | Saturated Fat: 11.7g | Polyunsaturated Fat: 0.855g | Monounsaturated Fat: 5.3g | Trans Fat: 0.456g | Cholesterol: 282mg | Sodium: 194mg | Potassium: 195mg | Fiber: 0.7g | Sugar: 18g | Vitamin A: 1250IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 1.4mg