Lemon Coconut Butter Bundt with Fresh Ginger Bath

Cindy Smith Bryson


I have never made a bundt cake; recently bought a bundt pan and so, have pan, will bake! I wanted to create my own cake so I took stock of ingredients on hand and challenged myself to use what I had. Starting w/ a butter cake mix and lemon pudding mix, this ultra moist and dense cake has an almost custard-like texture due to the bounty of the crystalized ginger. A slightly tart warm fresh lemon and ginger bath is then brushed on and soaks into the warm cake. Topping w/ shredded coconut or powdered sugar is optional. * Please note that this cake has a uniquely firm texture and is not glazed *


★★★★★ 1 vote

30 Min
55 Min


  • 1 box
    (16.5 oz.) butter (or pound cake) cake mix
  • 1 box
    (3 oz.) instant lemon pudding dry mix
  • 2
    fresh lemons, zested and juiced
  • 1 c
    sweetened and shredded coconut
  • 1 can(s)
    (13.5 oz) coconut milk, unsweetened
  • 1 tsp
    almond extract
  • 1/3 c
    crystalized ginger, chopped fine
  • 1/4 c
    butter, @ room temperature
  • 3
    eggs, @ room temperature
  • 1 c
    sour cream, @ room temperature

  • 1/4 c
    fresh lemon juice
  • 1 Tbsp
    lemon zest, grated
  • 1 Tbsp
    crystalized ginger, chopped fine
  • 1/4 - 1/2 c
    vanilla flavored sugar (may substitute regular sugar)
  • 2 Tbsp
    coconut milk

How to Make Lemon Coconut Butter Bundt with Fresh Ginger Bath


  1. *Do not preheat oven*. This cake is started out in a cold oven.
    Prepare a standard bundt pan and set aside. Whisk together the cake mix and pudding mix in large bowl. Place one cup of coconut in smaller bowl and add just enough coconut milk to cover. Place in microwave until warm and set aside to soak for 15 minutes.
  2. Cream butter in electric mixer. Add eggs, one @ a time; beating after each. Mix in 2/3 cup coconut milk and almond extract.
  3. With mixer on low, alternately add mixed dry ingredients in 3 parts and sour cream in 2 parts. Begin and end w/ dry ingredients. Do not over mix. Fold in soaked coconut, 2 tablespoons lemon zest, and 1/3 cup minced crystalized ginger.
  4. Spoon batter (will be very thick) into prepared bundt pan, and smooth over the top of the batter. Tap pan firmly on hard surface. Place in cold oven and set temperature to 350 D. Bake until tester inserted in center of cake comes out clean, 50-60 minutes. If cake begins to brown too quickly, tent w/ aluminum foil. Let cake cool in pan for 15 minutes, and then turn out on rack.
  5. While cake is cooling, make your lemon and ginger bath:
    Put 1/4 cup fresh lemon juice, 2 tablespoon coconut milk, 1 tablespoon lemon zest, 1 tablespoon minced ginger, and 1/4 cup vanilla sugar in a small saucepan. (If you want a sweeter, as opposed to slightly tart bath, add more sugar to taste). Heat on low until sugar is melted.
  6. While cake is still warm and bath liquid is still hot, liberally brush bath onto cake w/ a pastry brush. Brush enough liquid over entire cake so the bath liquid soaks in. Allow cake to completely cool prior to cutting.

Printable Recipe Card

About Lemon Coconut Butter Bundt with Fresh Ginger Bath

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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