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Mini Lemon Coconut Bundt Cakes are bursting with citrus flavor, balanced by a subtle hint of coconut and a light, tender crumb. They’re simple to make, easy to love, and bake up beautifully in a mini Bundt pan. No drama, no sticking, just bright little cakes ready for brunch, birthdays, or any excuse to bake.
Here is Why These Mini Coconut Lemon Bundt Cakes Work
- They’re the perfect size for parties, showers, or anytime you want a treat that feels a little extra.
- Full-fat coconut milk keeps the cakes moist without making them heavy.
- The whipped eggs give the cakes a light, springy texture.
- They bake up quickly and freeze like champs for future snacking emergencies.
The Ingredients
Pantry: All-purpose flour, granulated sugar, baking powder, vegetable oil, confectioners’ sugar, sweetened shredded coconut, coconut milk
Spices and Seasonings: Salt, vanilla extract
Produce: Lemons
Refrigerated: Eggs, egg yolk
Recipe Variations
Lime Coconut Cakes: Swap the lemon juice and zest for lime.
Lemon Poppy Seed Mini Cakes: Add 1 tablespoon of poppy seeds to the dry ingredients.
Coconut Raspberry Mini Cakes: Fold in ½ cup of fresh raspberries before baking, gently though.
If you like mini desserts, try our mini apple bundt cakes or our mini lemon cupcakes.
Recipe Tips
Grease the pan thoroughly. Even if it says nonstick. Baking spray with flour works great.
Don’t skip whipping the eggs and sugar. It’s key to the cake’s structure.
Use full-fat canned coconut milk and shake the can well before measuring.
Fill the cavities about ¾ full to avoid overflow.
Use a piping bag or large zip-top bag to fill the pan. It’s less messy and gives you more control.
Tap the pan gently on the counter before baking to release air bubbles and help the batter settle into all the crevices.
Let the cakes cool in the pan for 10 minutes…any less and they’re likely to fall apart, any more and they may cling to the pan.
Storing Leftovers
- On the Counter: Store the cooled cakes in an airtight container at room temperature for up to 3 days.
- Fridge: Keep them in an airtight container and keep them in the refrigerate for up to a week.
- To freeze: Wrap each cake individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature and warm in the microwave for 10–15 seconds if you’d like them slightly warm before serving.
Coconut Lemon Mini Bundt Cakes
These mini lemon coconut Bundt cakes are the kind of dessert that feels fancy without the fuss. They’re bright, fluffy, and just rich enough to make you go back for seconds (or thirds). They are perfect for a brunch, a baby shower, or just your own well-deserved snack stash.
Don’t miss our Mini Bunny Cakes. They’re adorable, coconutty, and perfect for spring baking.
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Mini Lemon Coconut Bundt Cakes
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Ingredients
- 2½ cups all-purpose flour, 300 grams
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup sweetened shredded coconut, 75 grams
- 1 cup canned coconut milk, full fat
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 3 tablespoons lemon zest
- 3 large eggs
- 1 egg yolks
- 1½ cups granulated sugar, 300 grams
- ¾ cup vegetable oil
Lemon Glaze (optional)
- 2 cups powdered sugar, aka confectioners' sugar
- ⅓ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F and coat a 12-cavity mini Bundt pan with baking spray.
- In a bowl, sift together the flour, baking powder and salt. Stir in the shredded coconut and set aside.
- In a separate bowl, combine the coconut milk, vanilla extract, lemon juice and lemon zest. Set aside.
- In a large mixing bowl, whip the eggs, egg yolk and sugar on high speed until triple in volume and forms a ribbon when lifting the beaters, about 8-10 minutes.
- Slowly drizzle in the oil while continuing to mix.
- With a whisk, alternately add the dry ingredients and the milk mixture, starting and ending with the dry ingredients. Mix just until combined, do not overmix.
- Spoon or pipe the mixture into the prepared mini-Bunt cavities, filling each to ¾ full.
- Transfer the Bundt pans to the oven and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean with only a few crumbs.
- Let the cakes cool in the pan for 10 minutes, then carefully tip the pan to remove the cakes and place on a wire rack to cool completely.
For the Lemon Glaze:
- Whisk all the glaze ingredients together until smooth. While the cakes are still warm and resting on the cooling rack, spoon the glaze over each one, letting it drip down the sides. Finish with a light sprinkle of shredded coconut on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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