Mini Lemon Coconut Bundt Cakes

These mini bundt cakes are full of big flavor that will satisfy any sweet tooth! Moist cake with tangy lemon and sweet coconut create the perfect flavor combo. The luscious lemon frosting and coconut flake topping make them beautiful and even more delicious. Enjoy!

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Mini Lemon Coconut Bundt Cakes

by Maci M. | Lovely Baking Co.

Makes:

24 mini bundt cakes

Prep Time: 20 minutes

Bake Time: 16 minutes

 Ingredients:

Cake:

¾ cup coconut oil, softened at room temperature

2 cups granulated sugar

2 eggs + 2 egg yolks, at room temperature

2 TB lemon zest

½ TB vanilla extract

2 ⅔ cups flour

2 ½ tsp baking powder

½ tsp salt

1 cup water, cold

½ cup fresh squeezed lemon juice (from about 2-3 large lemons)

1 cup sweetened coconut flakes (plus more for decorating, if desired)

Frosting:

5 TB butter, softened

3-4 cups powdered sugar

1/4 cup heavy whipping cream

1 tsp vanilla extract

1 TB fresh squeezed lemon juice

Step 1:

Preheat oven to 350* F. Grease the mini bundt pans well with coconut oil or butter and set aside. Zest the lemons over a small bowl and set aside. Next, juice the lemons into a cup and set aside.

Step 2:

Add coconut oil to a large bowl and use a hand mixer to beat on medium speed for 30 seconds. Slowly add in the sugar and beat until combined. Scrape the sides and bottom of the bowl with a rubber spatula and beat some more until the butter and coconut oil become fluffy. Next, add in the eggs and egg yolks one at a time, beating in each one until combined. Lastly, beat in the lemon zest and vanilla.

Step 3:

In a small bowl, combine the flour, baking powder, and salt. Alternately add the flour mixture, water, and lemon juice slowly to the wet ingredients and beat on low speed until just combined. Lastly, fold in the coconut flakes with a rubber spatula.

Step 4:

Fill each mini bundt cavity in the baking pan about 3/4 full with batter. Bake on the middle oven rack for 16-18 minutes at 350* F. To make sure the cakes are fully baked, test to see if they spring back when you touch them with your finger or insert a toothpick into the center and if it comes out clean they are done. Remove from the oven and place the baking pans on a cooling rack to cool. When the cakes are completely cool, carefully remove them from the baking pan.

Step 5:

For the frosting, juice a lemon and set the juice aside. Add the butter and vanilla to a medium sized bowl and use a hand mixer to beat until combined. Once combined, slowly and alternately add in the powdered sugar, heavy whipping cream and lemon juice until you’ve reached a thick, fluffy texture that holds its shape but is also pipeable. (Tip: if the buttercream is too wet, add more powdered sugar; if it’s too dry, add more whipping cream; if it needs more lemon juice or vanilla flavor add a tsp or two more.)

Step 6:

Use a piping bag with a round tip to pipe frosting onto the cooled mini bundt cakes. Top the frosting with coconut flakes, if desired. These mini bundt cakes will keep well and stay moist in an airtight container at room temperature for up to 3 days. Enjoy!

*If you don't have a mini bundt cake pan, this recipe can be used to make 24 regular sized cupcakes instead.

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