by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 35 minutes Cook Time: 1 hour resting time: 45 minutes Total Time: 2 hours 20 minutes Calories: 290kcal Author: Anne Carter
– Mixing Bowls – Whisk – Measuring Cups – Baking Pans – Spatula – Oven
– 3 cups (360g) cake flour (spooned & leveled)* – 3 tsp baking powder – ½ tsp baking soda – ½ tsp salt – 1 cup unsalted butter, softened to room temperature – 1 ¾ cups granulated sugar – 1 tbsp lemon zest
– ½ cup vegetable oil – 5 large eggs – 2 tsp vanilla extract – 1 tsp coconut extract – ½ cup full-fat sour cream or plain yogurt – ⅔ cup whole milk, at room temperature – ¼ cup fresh lemon juice – 1 cup sweetened flaked/shredded coconut
1. Set your oven to 350°F (177°C). Grease a 10- to 12-cup Bundt pan generously. 2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, use a handheld or stand mixer on high to beat butter until smooth (about 1 min).
4. Add sour cream, vanilla, and coconut extracts. Beat on medium-high speed until well combined. 5. Whisk lemon juice and milk together. With the mixer on low, add dry ingredients in 3 parts, alternating with the lemon-milk mix. 6. Mix until just combined—avoid over-mixing. The batter should be thick and fluffy. Gently fold in the coconut.
7. If the top browns too quickly, cover loosely with aluminum foil halfway through. 8. Let the cake cool in the pan on a rack for 2 hours. Invert onto a cake stand or serving plate. Cool completely before moving on. 9. With a handheld or stand mixer, beat cream cheese and butter until smooth (about 2 mins).
10. Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract on low speed. 11. Add 1 more Tablespoon lemon juice if you prefer a thinner consistency. Taste and add a pinch of salt if desired. 12. Frost the cooled Bundt cake with an icing spatula or knife. Top with sweetened coconut.