Lemon-Coconut Butter Bundt
The secret to this dessert’s melt-in-your-mouth texture? We made it with butter cake instead of plain yellow cake mix.
Serving Size:
16
Active Time:
10 min.
Total Time:
1½ hrs.
Ingredients
- 1 (16.5 oz.) pkg. butter cake mix
- 2 lemons, zested and juiced
- 1 cup sweetened shredded coconut
- 2 cups confectioners’ sugar
- 1 Tbs. + ¼ cup milk
Instructions
- Heat oven to 350°F. Grease and lightly flour 12-cup Bundt cake pan.
- Prepare cake mix as package directs, adding 1 Tbs. lemon zest and coconut. Pour batter into pan. Bake 50 min. or until done. Let cool 20 min. Unmold; let cool completely.
- In bowl, combine powdered sugar, milk and 1 Tbs. lemon juice, stirring until thick glaze forms. (Add additional lemon juice if glaze is too thick. If too thin, add more powdered sugar.) Drizzle glaze over cake. Garnish with fresh coconut flakes, if desired.
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