The lemon and coconut bundt cake is a simple, tasty, and delicious dessert, with a soft and moist consistency and an intense lemon scent and aroma. An American-origin cake. The peculiarity is that it is prepared in the typical bundt pan characterized by the central tube and a high special shape with wavy edges.
It’s definitely an incredibly easy dessert. Meaning the batter is made all together in the stand mixer, without separately whipped egg whites, without chocolate to melt, no meringue or choux pastry. But still, success is guaranteed, in short, it’s a delicious dessert!
Thanks to the Chefmade pan ideal for bundt cake
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 people mold from 9-9.5 inches.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 422.52 (Kcal)
- Carbohydrates 44.98 (g) of which sugars 27.79 (g)
- Proteins 7.39 (g)
- Fat 25.15 (g) of which saturated 13.70 (g)of which unsaturated 8.13 (g)
- Fibers 0.70 (g)
- Sodium 52.93 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LEMON AND COCONUT BUNDT CAKE INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1 cup butter
- 1 cup yogurt (preferably lemon or coconut)
- 4 eggs
- 1 1/4 cups sugar
- 1/2 cup coconut flour
- 1 packet baking powder
- 2 lemon zest
Tools
- 1 Bundt Pan
LEMON AND COCONUT BUNDT CAKE PREPARATION
Whip the butter with the sugar and grated lemon zest in the stand mixer for about 5 minutes, until the mixture becomes fluffy.
Then add the eggs one at a time while continuing to whip. At this point, alternate yogurt and sifted flour with baking powder in several additions at low speed.
Then gently add the shredded coconut.
Pour the mixture into the previously greased and floured mold.
Bake in a preheated oven at 350°F for about 45 minutes until browned on the surface and dry to the toothpick test.
Let it cool in the pan for 5 minutes, then remove and let it cool completely on a wire rack.
Adriana’s Tip
You can also decorate with a sugar and lemon glaze to add an extra touch to the cake.
