Coconut Lemon Raspberry Bundt Cake and a Christmas Week Giveaway
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  • 25 mins Cook time: 50 mins Total time: 1 hour 15 mins Serves: 8-10 Ingredients Cake:
  • 11 tablespoons unsalted butter, softened 1½ cups (11.50 ounces) sugar 3 eggs 2 cups (9.40 ounces) all purpose flour ½ teaspoon (.05 ounces) baking soda ½ cup (4.50 ounces) sour cream ¼ cup (2.20 ounces) lemon juice 1 cups (3.0 ounces) sweetened shredded coconut 6 ounces raspberries Glaze: 2 cups (9.55 ounces) confectioners sugar 3 tablespoons (1.85 ounces) milk 3 tablespoons (2.10 ounces) cream of coconut Instructions For the cake: Preheat the oven to 350°. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside. Whisk together the flour and baking soda and set aside. 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 dry ingredients. Stir in the sour cream and lemon juice. Add the remaining dry ingredients followed by the coconut flakes and raspberries. Transfer the batter to the prepared pan. Bake at 350° for 45-50 minutes. Remove from the oven and cool in the pan for 10 minutes. 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. For the glaze: Combine all of the ingredients into a small bowl. Stir until smooth. Transfer the glaze to a quart size freezer bag. Seal the bag and cut off a small piece of one of the bottom corners. Drizzle the glaze over the cooled cake. Allow each layer of glaze to dry before applying the next. 3.5.3208



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