Lemon Coconut Bundt Cake
For the lemon lovers! | 4 Servings
- Eggs
- Milk
- Tree Nuts
- Wheat
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.
Ingredients
4 unit
Lemon Coconut Bundt Cake
(Contains: Eggs, Milk, Tree Nuts, Wheat)
Nutrition Values
Cooking Steps
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.
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.
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.
