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Lemon Coconut Bundt Cake

Lemon Coconut Bundt Cake

Lemon Coconut Bundt Cake

For the lemon lovers! | 4 Servings

Recipe Development TeamPublished on June 10, 2025

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These fluffy, irresistibly moist desserts take the cake! Four buttery vanilla cakes packed with tart lemon flavor are topped with a sweet and tangy sauce made with lemon and coconut.

Allergens:

Eggs

•Milk

•Tree Nuts

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 minute

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Lemon Coconut Bundt Cake

(Contains: Eggs, Milk, Tree Nuts, Wheat)

Nutrition Values

/ per serving

Calories500 kcal

Fat28 g

Saturated Fat18 g

Carbohydrate57 g

Sugar38 g

Dietary Fiber1 g

Protein6 g

Cholesterol125 mg

Sodium410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Keep frozen or refrigerated until ready to eat; best if used within 3 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight, or at room temperature for 2-3 hours before eating.

2

RECOMMENDED:

Remove plastic wrap from trays; microwave until warmed through, 50-60 seconds. (Do not overheat!) Let cakes cool for 2 minutes, then turn out onto plates and serve.

3

OVEN ALTERNATIVE:

Preheat oven to 350 degrees. Remove plastic wrap from trays; place on a baking sheet and bake until warmed through, 14-16 minutes. (Note: Oven times may vary!) Let cakes cool for 2 minutes, then turn out onto plates and serve.

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