Almost all recipes for lemon Bundt cake use a cake mix. This scratch version is special in another way: it has a coconut tunnel to add another layer of texture and flavor. Yum.
Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
- 2 egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1-1/2 cups shredded coconut
- 2-1/2 cups flour
- 1-1/2 cups sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup milk
- 1/4 cup butter, softened
- 1/2 cup canola oil
- 2 teaspoons vanilla
- 2 egg yolks
- 3 eggs
- 1-3/4 cups powdered sugar
- 1/2 cup lemon juice
Preparation:
Preheat oven to 325 degrees F. Spray 12 cup bundt pan with nonstick baking spray with flour. In a small bowl, beat two egg whites until foamy. Gradually add 1/2 cup sugar, beating until stiff. Fold in 1 tablespoon flour, 1 teaspoon vanilla, and coconut; set aside.
[p[]In a large bowl, with same mixers, combine flour, sugar, baking powder and soda, salt, orange juice, 1/4 cup lemon juice, milk, butter, oil, vanilla, and eggs. Beat well until combined, then beat 2 minutes at medium speed.
Pour half of batter into prepared pan and drop spoonfuls of the coconut mixture over the batter, keeping it away from sides of pan. Spoon half of the remaining batter on top, then top with remaining coconut mixture and remaining batter.
Bake at 325 degrees F for 40-50 minutes until dark golden brown. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend.
Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/3 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool. Serves 10-12
