Ingredients
Method
Cake Preparation
- Preheat the oven to 350°F (175°C) and grease the Bundt pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Fold in the shredded coconut.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Glaze Preparation
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake before serving.
Nutrition
Notes
This cake can be made a day in advance and stored covered at room temperature.