Coconut Bundt Cake with Lemon Filling
Cuisine: dessert
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 50 mins
Total time: 1 hour 30 mins
  • 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
  1. For the lemon filling:
  2. Stir together the sugar and flour in a small saucepan. Stir in the boiling water. Stir the egg yolks. Add a ladelful of the hot mixture to the eggs and stir. Repeat a few times. Add the egg mixture to the saucepan and stir.
  3. Add the lemon juice followed by the butter. Cook over medium low heat until the mixture is thick. Remove from the heat, transfer to a bowl and cool completely before assembling the cake.
  4. For the coconut cake:
  5. Preheat the oven to 325°. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside.
  6. Place the butter and sugar into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in the baking soda and half of the flour.
  7. Stir in the sour cream, vanilla, lemon juice and cream of coconut. Add the remaining flour followed by the coconut flakes.
  8. Spoon ⅓ of the batter into the prepared pan. Gently make a divot in the center of the batter but do not push far enough down that the spoon touches the bottom of the pan or the sides of the pan.
  9. Spoon the lemon filling into the divot.
  10. Spoon the remaining batter over the filling.
  11. Bake at 325° for 45-50 minutes. Remove from the oven and cool in the pan for 10 minutes.
  12. Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
  13. For the glaze:
  14. Combine all of the ingredients into a small bowl. Stir until smooth.
  15. Spoon the glaze over the cake.
Recipe by Desserts Required at