WW Recipe of the Day: Lemon Coconut Bundt Cake
Today I'm sharing a recipe for the Lemon Coconut Tea Cake I baked for my mom for her birthday.
It's not your typical birthday cake since she prefers plain unfrosted cakes like pound cakes, bundt cakes and coffee cakes. Last year I made her this lighter homemade pound cake from scratch.
As I was scanning cookbooks for ideas, I came across this recipe for lemon coconut tea cake, which I thought sounded perfect (Mom's a lemon and coconut fan), in Baking: From My Home to Yours (affiliate link) by Dorie Greenspan, a beautiful book I don't use nearly enough.
Instead of baking a large (10- to 12-cup) bundt cake, I divided the batter and made one small 6-cup bundt cake pan for her and a few mini bundts for us using a bundtlette pan (affiliate link).
Moist and plain but very satisfying in it's simplicity, it's the kind of cake both she and I like best. I gave it a light dusting of confectioner's sugar to dress it up just a bit for the photo.
What Makes a Bundt Cake Different?
Bundt cakes do not conform to any single recipe; instead, their characterizing feature is their shape. A Bundt pan (affiliate link) generally has fluted or grooved sides, but its most defining design element is the central tube or "chimney" which leaves a cylindrical hole through the center of the cake.
Bundt cakes are a great choice for Weight Watchers because they usually forgo a heavy layer of calorie laden frosting or icing. Usually a sprinkling of powdered sugar or drizzle of icing will suffice.
How Many Calories and WW Points in this Bundt Cake?
According to my calculations, each slice has about 221 calories and:
11 *SmartPoints (Green plan)
10 *SmartPoints (Blue plan)
10 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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Lemon Coconut Tea Cake Recipe
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned unsweetened coconut milk
- ¼ cup (½ stick) butter, cut into several pieces
- Zest of 1 lemon
- Juice of ½ lemon
- 4 large eggs, preferably at room temperature
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 teaspoons dark rum (optional)
- ¾ cup shredded coconut
- Position an oven rack in the center of the oven and heat the oven to 350F degrees.
- Grease a 10- to 12-cup Bundt pan. ( I used a 6-cup Bundt pan and 5 mini 1-cup bundt pans instead)
- Sift the flour, baking powder and salt together.
- Pour the coconut milk into a small saucepan. (Be sure to stir it well before measuring it.) Add the butter and heat, stirring occasionally, until the milk is hot and butter is melted. Remove from the heat and stir in the zest and lemon juice. Keep the mixture warm until ready to add it to the cake batter.
- Place the eggs and sugar in a stand mixer fitted with the whisk attachment. (Or in a large bowl, if using a hand mixer.) Beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes.
- Beat in the vanilla and rum, if you are using it.
- Reduce the mixer speed to low and add the flour mixture, scraping down the sides of the bowl as needed and stopping as soon as the flour disappears.
- With the mixer on low, add the coconut and mix until it is just blended into the batter. Add the hot milk and butter mixture in a slow steady stream. When the mixture is smooth, stop the mixing and stir gently a couple of times with a rubber spatula to make sure everything has been well blended.
- Pour the batter into your prepared pan (or pans) and shake the pan back and forth a few times to even it out.
- Bake for 60 to 65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. (My smaller 6-cup Bundt was done in 40 minutes and my mini 1-cup cakes in 30 minutes.)
- Remove the cakes from the oven place on wire racks to cool for 10 minutes before unmolding onto the wire rack to cool completely.
Source: Baking: From My Home to Yours (affiliate link) by Dorie Greenspan
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If You Like this Lemon Tea Cake You Might Also Like:
- Easy Lemon Supreme Pound Cake (Simple-Nourished-Living)
- Lightened Up Lemon Cream Cheesecake Bars (Simple-Nourished-Living)
- Lemon Blueberry Bundt Cake (Weight Watchers)
- Vegan Lemon Poppyseed Pound Cake (Weight Watchers)
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Made these this past weekend for Easter and they were incredible! We don't have mini bundt cake pans so I just went the cupcake route, everyone loved them despite the smaller serving size. My family will definitely be making them again. Thanks for sharing the recipe.
Hi Jamie, so lad you liked them!!