
29 Aug Coconut and lemon bundt cake with raspberry glaze
I am so new in the world of the bundt cakes and they can be very tricky sometimes. But with this delicious recipe I am sure you will surprise everyone around you.
Coconut and Lemon Bundt Cake
{ 10-12 Slices }
Ingredients
- 350 g Cake flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 250 g Sugar
- 250 g Unsalted butter at room temperature
- 3 Eggs
- 250 g Coconut Milk
- 50 g Lemon juice
- 2 tsp Lemon zest
Instructions
- Preheat oven to 325°F / 160°C.
- Brush the inside of a bundt cake pan with soft butter; set aside. ( I used the Kugelhopf Bundt Pan from Nordic).
- Sift flour, baking powder and salt and mix with lemon zest; Set aside.
- Stir together Coconut milk and lemon juice; Set aside.
- Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
- Add eggs and continue beating ( one at the time).
- Add the flour mix in three batches and beat to combine pouring slowly some of the coconut milk mixture.
- Beat on low speed just to integrate the flour and the mixture becomes smooth. No more than 2 minutes.
- Pour the batter evenly into the Bundt Cake Pan; pouring from the same side all the time; flat the top using a spoon and gently push the pan against the surface just to eliminate any airbubbles from the bottom.
- Bake for 1 hour aprox. until top looks golden brown or until a toothpick inserted comes out clean.
- Take out from the oven and let cool on rack for 10 minutes and invert onto greased wire racks.




Raspberry Glaze
{ 1/3 cup }
Ingredients
- 50 g Icing sugar
- 1 tsp Raspberry powder.
- 1 tbsp Lemon juice.
- 1 drop of Violet gel food colour.
Instructions
- Mix all the ingredients in a small bowl until sugar dissolves competely. Add more lemon juice if the glaze is too thick.
- Use it inmediately over the top of the cooled bundt cake.



