Raspberry Coconut Bundt with Lemon Glaze

Cake for breakfast anyone? This cake has raspberries, coconut, and lemon so it’s basically a fruit salad, which is healthy, right? I mean sometimes we just deserve a treat for breakfast, or lunch, or dinner and this is the perfect one to make! The cake is moist and light. It is sweet and tart and will have you going back for seconds and thirds. It may look dense and heavy, but it has a perfect cakey texture and the sweetness and heaviness is cut by adding lemon zest to the batter – it gives it a light and refreshing taste! The coconut flavor is very subtle, so if you aren’t a coconut fan don’t worry you won’t be overwhelmed. The coconut adds a little nuttiness to the taste as well as texture throughout. Perfect for weekend brunch, dessert, or breakfast on the go!

For the Bundt:

  • 1.5 Cup Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Butter, Softened
  • 1 Cup Sugar
  • 1 Cup Greek Yogurt (Plain)
  • 3 Eggs
  • Zest of 1 Lemon
  • 1 Tsp Vanilla
  • 1 Cup Shredded Coconut
  • 1.5 Cups Raspberries

For the Glaze:

  • 1 Cup Powdered Sugar
  • Juice of 1 Lemon
  • 2-3 Tbsp Milk, can substitute water
  • Prep Time: 15 Minutes
  • Cook Time: 55 Minutes
  • Cool Time: 60+ Minutes
  • Total Time: 2+ Hours

To Make:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl add the flour, baking powder, and salt and stir to combine – set aside.
  3. Using an electric mixer add the butter and whip until the butter starts to lighten in color and become smooth.
  4. Next add in the sugar and beat until combined well and the sugar is mostly dissolved.
  5. Next add in the greek yogurt and eggs and mix together on low until all the ingredients are well combined.
  6. Add in the lemon zest and vanilla and continue mixing for a few seconds so all the ingredients are well incorporated.
  7. Now time to add the dry ingredients – add in the flour mixture you set aside earlier slowly, only adding a little bit at a time. Mix on low, to prevent the flour from going everywhere, and mix until fully combined. Add more flour and again, mix on low until well combined – continue this until all the flour has been incorporated.
  8. Remove the bowl from the electric mixer (or if you’re using an electric hand mixer, set aside). Add in the coconut and raspberries and using a spatula, gently fold in the coconut and berries until equally distributed. *make sure you don’t over mix, you just want to gently combine.
  9. Grease a bundt pan (you can also use a loaf pan) and pour in the batter. Smooth out the top with a spatula.
  10. Set the bundt pan on top of a bake sheet (this will help when removing it from the oven and prevent any overflow).
  11. Place in the oven and cook for 50-55 minutes – insert a toothpick and if it comes out with no batter, then the cake is done.
  12. Let the bundt fully cool before glazing it. To make the glaze, whisk together the powdered sugar, lemon juice and milk until smooth – you want it to be thin enough to easily drizzle, but still thick enough that it will set.
  13. When the bundt has cooled, remove from the bundt pan, drizzle the glaze on and serve!

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