Category Archives: Lemon and Coconut Mini Bundt Cakes

Lemon and Coconut Mini Bundt Cakes

I have to admit that my mini bundt pan was a bit of an impulse purchase I made a few years ago and shamefully it has been sitting on my shelf ever since! However, when I was asked to take part in an amazing photo shoot recently with the fantastic Heart Aflutter Bridal and Westwood Design (more on that soon), the brief included a variety of bundts so I finally dug out the pan and now can’t get enough of it.
This recipe is an absolute winner – a light fluffy sponge with hints of sweet coconut and a delicious tangy lemon glaze. It’s so quick and easy to make too!

100g softened unsalted butter
100g golden caster sugar
2 medium eggs
1 tablespoon milk
zest of 1 lemon
90g self-raising flour
25g dessicated coconut
pinch of salt
200g icing sugar
juice of 1 lemon
dessicated coconut for sprinkling
  • Preheat the oven to Fan 170°C
  • Grease a 6 hole silicone mini bundt pan and place on a baking tray.
  • Cream together the butter and the caster sugar for a few minutes until pale and fluffy.
  • Add the flour, coconut, salt and lemon to the mixing bowl followed by the eggs and milk.
  • Beat to combine on a medium speed for about 10 seconds.
  • Scrape down the sides of the bowl and beat the mixture again for another 5-10 seconds until well combined.
  • If you have a piping bag, then pipe the mixture evenly into the 6 holes. Pipe in a circular motion around the centre until the mould is almost filled. Alternatively if you do not have a piping bag, carefully spoon the mix into the moulds.
  • Place the tray in the preheated oven for 18-20 minutes until the tops are a light golden brown. A cocktail stick inserted into the sponge should come out clean.
  • Once cooked, leave to cool in the pan for 5-10 minutes before carefully turning out onto a wire rack to cool completely.
  • To make the glaze, place the icing sugar in a bowl and gradually add the juice of the lemon until thick but still pourable. If the glaze is still too thick, add a drop of water.
  • Spoon the glaze over the cooled bundt cakes and sprinkle with dessicated coconut and leave for a few minutes to set.