Mini Lemon Coconut Bundt Cakes

This post may contain affiliate sales links. Please see my full disclosure policy for details

These Mini Lemon Bundt Cakes are covered in a vanilla glaze and shredded coconut. It’s an east Easter dessert recipe you can share with family and friends.

Easy Mini Lemon Bundt Cakes

I thought we should welcome Spring with these Mini Lemon Coconut Bundt Cakes. When I first thought about these mini cakes, I immediately thought they look like little nests, so I filled them with some colorful candy eggs. Feel free to use Cadbury Mini Eggs or maybe some Robins Malt Eggs.

I was never a fan of lemon cake until I worked in a bakery in high school. People went crazy for their famous “Lemon LuLu Cake” . It was absolutely delightful with a scoop of vanilla ice cream.

That has since changed. I really love a good lemon cake recipe. I’ve shared with you my recipe for my homemade lemon cupcakes, Lemon Blueberry Cake and my Lemon Coconut Cake. 

What’s In This Recipe?

For these lemon bundt cakes, I grabbed a cake mix, and added different ingredients such as lemon juice and zest, sour cream and milk. All of these changes make these little cakes extra delicious. If you like baking with lemon cake mix, then you’ll probably also love my easy lemon bundt cake. 

The Coconut Lemon Bundts are glazed with a vanilla glaze. If you prefer a lemon flavor, you just need to add some lemon zest to the glaze. The key to making a smooth glaze is to sift the powdered sugar, which helps break up all the clumps!

I like to invert the cakes and dip them in the glaze, that way I know I got the whole thing! I let it hang upside down and drip off any excess glaze. Then I flip them over and immediately cover them with coconut. Just gently pat the coconut around the outside!

How to Bake Mini Bundt Cakes

I pulled out my mini bundt pan, which I hardly ever use, but they make just the cutest mini cakes. 

The secret to getting these to release from the pan is to be sure it well greased and floured. Use your finger to get into the nooks and crannies with the Crisco. When the cakes come out of the pan, allow them to cool for about 15 minutes, and then take a toothpick and gently run it around the center of the cake and the edges of the pan. This just helps to get things loosened up!

These mini bundts can be as big or as small as you want. It all depends on how much batter you fill the pans with. If you fill them halfway, you will get smaller cakes. If you fill them 2/3 full, then they will be larger. The cakes in these photos are filled 2/3 of the way full. The cake does swell up above the top of the pan, which actually works for the cakes.

These Mini Lemon Coconut Bundt cakes would make a super cute  Easter dessert or center piece for your celebrations!

More Easter Dessert Ideas:

• Easter Sugar Cookies
• No-Bake Easter Cheesecake Mousse
• Easter Bunny Truffles
• Cadbury Stuffed Brookies

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram 

Mini Lemon Coconut Bundt Cakes

★★★★★

5 from 2 reviews

• Author: Julianne Dell
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cakes

Print Recipe

Pin Recipe

Description

These Mini Lemon Bundt Cakes are covered in a vanilla glaze and shredded coconut. It’s an east Easter dessert recipe you can share with family and friends.

Ingredients

• 1 box (15oz) Lemon cake mix
• 1 pkg (3.4oz) instant lemon pudding mix
• 4 large egg whites
• ¾ cup buttermilk or milk
• 1/3 cup vegetable oil
• ½ cup sour cream
• zest of one lemon
• juice of one lemon

For the glaze

• 2 cups powdered sugar
• ½ teaspoons pure vanilla extract
• 2–3 tablespoons milk
• Juice of one lemon (optional)
• 2 cups sweetened shredded coconut

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F . Generously grease and flour a mini bundt pan.
2. In a mixing bowl, combine lemon cake mix, instant lemon pudding mix, egg whites, buttermilk, vegetable oil, sour cream and lemon juice and zest. Beat on medium speed until well mixed.
3. Fill each bundt about 2/3 full. Bake at 350°F for 18-22 minutes. You will need to check this frequently toward the end. Baking time will vary completely based on how full your pan is.
4. Allow the cakes to cool for 10-15 minutes before attempting to flip over. To loosen, take a toothpick and gently poke around the middle and edges of the cake.
5. To prepare the glaze, sift the powder sugar into a medium sized bowl. Then add the milk, and vanilla extract, whisking until desired consistency. For a thick glaze, you may only need 2 tablespoons of milk.
6. To coat the bundt, either invert and dip into the glaze or use a spoon to pour the glaze over the bundt cakes. Place on a wire rack with a pan below and allow excess glass to drip off.
7. Before the glaze is set, use you hands to pat the coconut around the cake. Store in an airtight container. Fill with candy prior to serving.

Notes

• Recipe adapted from Your Cup of Cake

• Category: Cake
• Method: Baked
• Cuisine: American

Keywords: Lemon Cake Recipe, Easter Dessert, Easy Easter dessert, Easter Dessert recipe, Easter dessert for kids, Lemon Dessert,