Coconut Lemon Bundt Cake for Mom’s Day

Recipe and styling by Danielle Kartes. Photos by Michael Kartes

Recipe and styling by Danielle Kartes. Photos by Michael Kartes

Super moist and dreamy; this foolproof coconut lemon cake will make your mama proud! Mother’s Day is all about spoiling the moms in your life. My family always eats delicious brunch complete with Champagne, and finish off the meal with a light and lemony dessert. This average lemony cake gets a coco-nutty makeover this year, that’s going to make coconut and lemon fans out of the entire family.

For the cake:

  • ½ cup oil, suitable for baking
  • 1½ cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups flour
  • ½ cup coconut cream (from a can)
  • ½ cup heavy cream
  • ½ cup boiling water

For the toppings:

  • 1 cup of your favorite lemon curd
  • 2 cups fresh whipped cream
  • 1 cup toasted coconut flakes

Preheat the oven to 350 degrees. In the bowl of a stand mixer, mix all of the cake ingredients except the boiling water. Heat water in the microwave on high for 2 minutes. With the mixer on low, slowly stream the boiling water into the batter, and mix for about 45 seconds. Pour batter into a buttered and floured Bundt pan. Bake for 40 minutes or until the top is lightly golden brown and a pick inserted comes out almost clean. The cake will continue to bake once it’s pulled from the oven. Cool cake for 10 minutes, then run a knife along all the outer and inner edges to loosen it from the Bundt pan. Place a plate on top of the cake pan, and while holding each side firmly, quickly flip the cake over. The cake should release without a problem. Allow it to cool completely before adding toppings. Once the cake is cool, spoon the lemon curd, whipped cream, and toasted coconut over the top of the cake, and slice mom a big piece.

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