When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream

Print This Delicious Lemon Coconut Bundt Cake Recipe

Cool Lemon Coconut Bundt Cake Recipe

I love this lemon coconut cake. It is dense, moist and has just the right amount of lemon and coconut. It's not too sweet, but still feels decadent as a finish to any meal.

3 Eggs
1 pkg. (2 layer size) Lemon cake mix
1 cup Sour Cream
1/3 cup Vegetable oil
1 1/2 cups Flaked Coconut
3/4 cup sour Cream
1/2 cup Sugar
1 1/2 cups Cool Whip whipped topping

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Bundt cake pan

Lemon Coconut Bundt Cake Directions:

Preheat oven, spray pan with cooking spray, set aside.

Beat eggs, lemon cake mix, sour cream and oil in large bowl with electric mixer on medium speed for 2 minutes. Pour Lemon Coconut Cake batter into prepared pan.
Bake lemon Bundt cake until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove Bundt cake pan. Cool completely.
MIX coconut, sour cream and sugar in large bowl until well blended. Gently stir in whipped topping. Spread coconut over lemon Bundt cake. Store lemon coconut cake in refrigerator.

Nutrition facts: for Lemon Coconut Bundt Cake
Calories 330
Total fat 18 grams
Saturated fat 10 grams
Cholesterol 60 mg.
Sodium 260 mg.
Carbohydrate 40 grams
Dietary fiber 1 gram
Sugars 28 grams
Protein 4 grams

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!