Ingredients
- Lemon filling:
- ⅓ cup sugar
- 2 tablespoons all purpose flour
- ½ cup boiling water
- 2 egg yolks
- 2 tablespoons lemon juice
- 1¼ tablespoons unsalted butter
- Coconut cake:
- 11 tablespoons unsalted butter, softened
- 1¾ cups sugar
- 3 eggs
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ cup sour cream
- ¼ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ cup cream of coconut
- 1¼ cups shredded coconut
- Glaze:
- 1 cup confectioners sugar
- zest of ½ a lemon, optional
- ¼ cup whole milk
- 2 tablespoons cream of coconut
Recipe Description
Coconut Bundt Cake with Lemon Filling is made in a gorgeous swirl bundt pan. It’s easy to follow the recipe which yields an elegant and beautiful cake.
The cake may be made in any 10 cup bundt pan but once you try this swirly pan, you will never want to use any other one. Plus, there is a great story behind the Peoplehood of the Swirly Pan. Be sure to read all about it.
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