A 'Bundt'-iful lemon and coconut cake

June 24, 2017

Personally speaking, there's something inherently appealing about miniature versions of  pastries and sweet-tooth-appeasing-bouts-of-magic. Perhaps, this inherent appeal stems from the association that the smaller the pastry the lesser the guilt when you enjoy the whole serving, by yourself.

Well, with that in mind... allow me to introduce la-miniature lemon and coconut bundt cake - an absolute winner, if I do say so myself. Truth be told, the flavour inspiration comes from the onset of Eid (which, much like any other religious holiday, has muslims around the world finding inspiration in the kitchen!).

The added tip to this recipe is the use of almond flour, which allows for a beautifully light, soft and moist texture. The lemon and coconut flavour burst works perfectly overall, and is subtly complimented with a simple icing glaze drizzled on top. You'll be pleasantly surprised to to know that it took me about 40 minutes in total, from start to finish.

So if you're looking for inspiration to bake something, whether it be for Eid, or just to appease a craving, give this flop-proof recipe a try!



Recipe: Mini Bundt cakes- makes 7 mini's



  • 3 eggs

  • 1/4 cup melted and cooled coconut oil

  • 3/4 agave sugar

  • Half a lemon juiced

  • 2 sifted cups Almond flour

  • 1/3 cup corn starch

  • 1/2 teaspoon baking soda

  • Pinch of salt

  • 1/3 cup desiccated coconut



  • Preheat oven to 175 degrees C.

  • Whisk together the eggs, coconut oil, sugar and lemon juice and set aside.

  • Then combine the almond flour, corn starch, baking soda and salt. 

  • Add the dry to the wet until just combined. 

  • Fill the "bundt cake" cake moulds till level, not over flowing. 

  • Bake for about 12 minutes, until browned tops. 

  • And you're done! Bon apetit!


*The glaze recipe is on my cinnamon bun post :)

















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