Mini Lemon Coconut Bundt Cakes
These Mini Lemon Coconut Bundt Cakes are soft, citrusy, and full of bright lemon flavor with just the right touch of coconut. The recipe makes 12 mini Bundt cakes or about 24 standard cupcakes. Perfect for sharing or freezing for later.
Servings: 12 mini cakes
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
Room temperature ingredients blend more smoothly and help create a better texture.
Shake or stir the coconut milk well before measuring to evenly distribute the fat.
Grease your mini Bundt pan thoroughly to ensure easy release. Baking spray with flour works especially well.
Don’t overmix... once the dry and wet ingredients are combined, just whisk until no streaks of flour remain.
Let the cakes cool in the pan for 10 minutes before removing.
Use a piping bag or large zip-top bag with the tip snipped off to fill the mini Bundt cavities. It’s less messy than spooning.
Tap the pan gently on the counter after filling to release any air bubbles and level out the batter.
Rotate the pans halfway through baking if your oven tends to have hot spots.
Use a thermometer if you're unsure. Cakes are done when they reach 200–210°F in the center or a toothpick comes out with just a few crumbs.
Want a full-sized version? Try our classic lemon bundt cake....it's all about that bold lemon flavor.
Nutrition
Serving: 1 serving | Calories: 483kcal | Carbohydrates: 67g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 243mg | Potassium: 139mg | Fiber: 2g | Sugar: 45g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 2mg
