Coconut Lemon Bundt Cake
Easter is just around the corner and it is not too early to start thinking about your Easter brunch menu. One thing I love about Easter is that it is just starting to feel like Spring and all the pastel colors of the season are in full force. Something about those cheerful colors just brings a smile to the face. This coconut lemon bundt cake joins the party and would be great on your Easter menu.
These little cakes are meyer lemon mini pound cakes (using my favorite Krusteaz Meyer Lemon Pound Cake mix) that are infused with coconut milk, coconut extract and topped with a sweet meyer lemon glaze and toasted coconut. Everything that screams Spring are in these cakes; lemon, coconut and pastel eggs.
I hope you can make these coconut lemon bundt cakes as you celebrate Easter and ring in Spring!
- 1 package Krusteaz Meyer Lemon Pound Cake
- 10 tablespoons unsalted butter, melted
- 1 cup coconut milk
- 1 teaspoon coconut extract
- 1 pouch lemon glaze mix (comes in mix)
- 2 tablespoons lemon juice
- ½ cup toasted coconut flakes
- Find the full directions over on Krusteaz.com
This post is brought to you in partnership with Krusteaz, for whom I am proud to be a brand ambassador. As always, all opinions are 100% mine. For more recipe ideas and inspiration, follow Krusteaz on Facebook, Twitter and Pinterest.