Glazed Lemon Coconut Bundt Cake

Ingredients

• 3 cups all-purpose flour (360 g)
• 2 teaspoons baking powder (8 g)
• 1/2 teaspoon baking soda (2.5 g)
• 3/4 teaspoon fine salt (4 g)
• 1 cup unsalted butter, softened (227 g)
• 1 3/4 cups granulated sugar (350 g)
• 3 tablespoons grated lemon zest (18 g)
• 4 large eggs (200 g)
• 1 cup coconut milk (240 g)
• 1/4 cup lemon juice (60 g)
• 3/4 cup shredded coconut (60 g)
• 1 1/2 cups confectioners’ sugar (180 g)
• 1/2 cup coconut flakes (45 g)

Instructions

1. Prepare every pan groove. Brush softened butter upward through each ridge of a 10-cup Bundt pan, including the center tube. Dust with flour, rotate to coat, and tap out every loose patch.
2. Build a light lemon batter. Rub zest into sugar, then beat with butter for 3 minutes until pale and smooth. Add eggs one at a time. Alternate whisked dry ingredients with coconut milk and lemon juice, beginning and ending with flour.
3. Fill without air tunnels. Spoon batter around the prepared pan in several mounds. Smooth the top and tap the pan firmly twice on a folded towel to release large pockets. Run a narrow spatula once through the batter without scraping the pan.
4. Bake through the inner ring. Bake at 350°F for 45 to 50 minutes. The top should spring back, and a long tester inserted beside the center tube should emerge with a few dry crumbs.
5. Release, cool, and glaze. Cool in the pan for 12 minutes, loosen the edges gently, and invert onto a rack. Cool completely. Whisk confectioners’ sugar with lemon juice to a thick ribbon, spoon it over the crown, and.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Glazed Lemon Coconut Bundt Cake.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.

Nutrition Facts