Citrus Coconut Bundt Cake

  • 3 c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. butter, softened
  • 1 1/2 c. granulated sugar
  • 4 eggs
  • 3/4 c. half & half
  • 4 tsp. grated orange peel
  • 1/4 c. lemon juice
  • 1 c. flaked coconut

Preheat the oven to 350°F. Generously grease 12-cup fluted tube cake pan with cooking spray.

In a medium bowl, mix the flour, baking powder, and salt; set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed for 2 minutes. Add the eggs, one at a time, beating after each addition. On low speed, alternately add the flour mixture, about one-third at a time, and the half & half, about half at a time, beating just until blended. Add the grated orange peel and lemon juice; beat just until blended. Stir in the coconut. Spoon the mixture evenly into the prepared pan.

Bake the cake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the pan for 15 minutes. Remove the cake from the pan to a cooling rack. Cool completely, about 1 hour. Store any unused cake wrapped tightly with plastic wrap and use within 5 days.

  • Yields: 12 servings
  • Preparation Time: 90 minutes, plus cooling time
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