Breakfast and Brunch, Cakes, Pies & Tarts, Dessert, Food

Coconut Lemon Bundt Cake

Nicoletta May 7, 2016

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A fragrant, moist but dense and not too sweet bundt cake where the main flavors are coconut and lemon. Such a great combination!


Looking back at our Canadian wedding pictures always brings a smile to our face and a warmth in our hearts. But no, it is not our wedding anniversary yet, you’ll have to wait until July for that and maybe in that occasion, we will share the story of how a born and raised Italian girl came to meet, fall in love and marry a Canadian guy of Italian descent.



So why, you’re asking, am I bringing up memories of our wedding? It has to do with the lemons in the pictures and in the recipe. During the week my husband had to go to Calgary for work and since now that I’m back to Canada, I have some time on my hands, I took the opportunity to be his travel partner, his road buddy. In Calgary lives Laurette, the lovely lady, Justice of the Peace, that married us almost three years ago and we were invited to their place for a delightful dinner. She is a great cook and her husband a bbq master. They had just come back from Arizona, where they spent a few winter months and brought back hundreds of lemons from a lemon tree that grows in their yard. Each of their family and acquaintances received a care package of lemons and so, at the end of a beautiful night, we were handed a bag full of aromatic lemons.

My mind went in baking motion right away and many were the recipes that came  to mind. This Coconut Lemon Bundt Cake is the first of a series of lemony breakfasts and desserts, unless Loreto wants to use them in his cooking, but he has to be fast or he won’t find any lemons left in the fridge.


Coconut and lemon, such a great combo in this bundt cake.

The coconut flavor is in the form of coconut oil and coconut sugar that also gives that warm dark color to the batter. The darker color of the outside may be due to a few additional minutes in the oven, so  please, check the oven even before the required 50 minutes, because it might bake in less time in your oven or type of bundt pan. By the way, do you like the shape of mine? I love it! We bought it few months ago, before I left for Italy, but had had no time to try it yet. I love that it is non-stick, so no spraying with cooking oil, or buttering and flouring the pan.

This recipe is easy and simple to make, no electric mixer required, unless you want to use it, just 2 bowls, a whisk and a spatula. Dry ingredients first in a medium bowl: flour, baking powder and salt. Whisk and set aside. In the large bowl start by rubbing the lemon zest in the coconut sugar, until it blends and smells wonderful. This way you’ll infuse the lemon scent and flavor right in the sugar. After add the wet ingredients: Greek yogurt, melted coconut oil, slightly beaten eggs. Add the flour mixture to the wet mixture without over mixing and les jeux sont faits!

The kitchen will smell wonderful, and you will look forward to slicing a piece and eat it when still warm. But wait, there’s one more thing to do: the lemon glaze, which will be the perfect icing on the cake 😉 . An additional tanginess and a more luxurious sweetness.


And since tomorrow is Mother’s Day, this Coconut Lemon Bundt Cake is just right for your breakfast, brunch or dessert. Enjoy!

Happy Mother’s Day!

Stay tuned for more sweet and tangy recipes, we have great things in mind!

The song of the day, “One Call Away” by Charlie Puth is dedicated to my husband who I consider -and call- my super hero. Actually, Superman got nothing on him 😉 .

Adapted from a recipe found on Orangette.


Coconut Lemon Bundt Cake

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes


  • 1 and 1/2 cups flour type 00
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 cup coconut sugar (or any other sugar you like)
  • 1 lemon, the zest
  • 3/4 cup Greek yogurt
  • 1/2 cup coconut oil, melted
  • 2 large eggs

For the glaze

  • 1/2 cup icing sugar
  • 2 tablespoons freshly squeezed lemon juice


  1. Preheat the oven to 350°F. Grease a bundt pan lightly with cooking spray or butter, or use a non-stick bundt like mine).
  2. In a medium bowl, whisk the flour, baking powder, and sea salt.
  3. In a large bowl, rub 1 cup of the sugar with the lemon zest until the sugar is fragrant and smells amazing.
  4. Whisk in the yogurt, coconut oil, and eggs. Mix well but not overmix.
  5. Add the flour mixture, and stir just to blend.
  6. Scrape the batter into your prepared pan, and smooth the top.
  7. Bake in the pre-heated oven until the top of the cake is golden brown, the edges pull away from the side of the pan, and a tester inserted in the center comes out clean, about 50 minutes.
  8. While the cake bakes, combine the lemon juice and icing sugar to make the glaze.
  9. When the cake is done, let it cool a bit then invert it on a rack.
  10. Using a spoon drizzle the top with the lemon glaze.
  11. Cool completely before serving.


  • Serving Size: 8 persons
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  • Avatar
    Reply Kathy @ Beyond the Chicken Coop May 7, 2016 at 8:46 pm

    I love lemon in just about everything…including cake! This looks marvelous and very delicious! 🙂

    • Nicoletta
      Reply Nicoletta May 8, 2016 at 7:33 am

      We love lemons too, Kathy! And we’re going to make many more recipes featuring lemons 😉 . Thank you so much for your nice comment!

  • Avatar
    Reply Julia May 8, 2016 at 3:42 am

    Your bundt cake looks delicious Nicoletta. Also, I love lemons and have a tree still loaded with lemons dropping every day. Always looking for new recipes to try. I have to say, my bundt cakes never ever look like this though!!! I need to work harder. Looking forward to your post of romance in July!

    • Nicoletta
      Reply Nicoletta May 8, 2016 at 7:33 am

      Thank you Julia, you’re so nice! I’d love to have a lemon tree in our backyard! Bundts, loaves and tarts (or crostata) are my favorite sweets to bake. Glad to inspire people to bake, but I’m pretty sure your baking skills are good!

  • Avatar
    Reply Demeter | Beaming Baker May 9, 2016 at 7:45 am

    I know it’s too soon, but Happy Third Wedding Anniversary! 🙂 Yes, I know I have to wait until July… but I have to say it now to get in ahead of the others. 😉 Love the story of how this gorgeous coconut lemon bundt cake relates to your wedding. I can’t wait to see what you cook up for that special occasion. Enjoy your travels with Loreto. Have a wonderful week, Nicoletta! Pinned!

    • Nicoletta
      Reply Nicoletta May 9, 2016 at 11:32 am

      Oh thank you Demeter, you’re definitely the first one to wish us happy anniversary. You’re so sweet! I don’t know what we’re going to make for that occasion but the story is really adorable 🙂 . Thanks also for pinning the recipe, it is a delightful, aromatic bundt cake, that we’re mostly enjoying on our breakfast.

  • Avatar
    Reply karrie @ Tasty Ever After May 9, 2016 at 11:41 am

    Happy almost wedding anniversary! My birthday is July 6th so wondering what day you were married (hopefully it’s on my birthday!!!). I’ve said this before, but my Hubby loves lemon and he would love this cake so much. I’m addicted to lemons too and we never have fresh lemons in the refrig for very long because I use them in everything. Love your bundt cake pan too. Beautiful!! 🙂

  • Nicoletta
    Reply Nicoletta May 9, 2016 at 3:06 pm

    Close to your birthday Karrie, it’s on the 12th 🙂 . I think J would love it, just switch the coconut oil for butter or vegetable oil (so it won’t have any coconut flavor that I know he doesn’t like). Beautiful pan isn’t it? Thanks so much for stopping by! 🙂

  • Avatar
    Reply Shelly @ Vegetarian 'Ventures May 9, 2016 at 3:46 pm

    So many amazing flavors in one cake! I want it right now!

    • Nicoletta
      Reply Nicoletta May 9, 2016 at 5:29 pm

      Thanks so much Shelly! You’re right, the flavors of this bundt cake are amazing yet so simple.

  • Avatar
    Reply Marisa May 9, 2016 at 8:21 pm

    Looks scrumptious, I am craving a piece right now😊

    • Nicoletta
      Reply Nicoletta May 9, 2016 at 8:53 pm

      Thank you Marisa, we just had the last piece with a cup of coffee 🙂 .

  • Avatar
    Reply Jenna @ A Savory Feast July 21, 2016 at 1:13 pm

    This cake is absolutely gorgeous! I am loving lemon right now, so refreshing!

    • Nicoletta
      Reply Nicoletta July 21, 2016 at 1:15 pm

      Thanks so much Jenna! We loved this cake, lemons are such a great part of my baking 😊.

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