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.Print
- 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
- Preheat the oven to 350°F. Grease a bundt pan lightly with cooking spray or butter, or use a non-stick bundt like mine).
- In a medium bowl, whisk the flour, baking powder, and sea salt.
- In a large bowl, rub 1 cup of the sugar with the lemon zest until the sugar is fragrant and smells amazing.
- Whisk in the yogurt, coconut oil, and eggs. Mix well but not overmix.
- Add the flour mixture, and stir just to blend.
- Scrape the batter into your prepared pan, and smooth the top.
- 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.
- While the cake bakes, combine the lemon juice and icing sugar to make the glaze.
- When the cake is done, let it cool a bit then invert it on a rack.
- Using a spoon drizzle the top with the lemon glaze.
- Cool completely before serving.
- Serving Size: 8 persons
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