Lemon Coconut Airfryer Bundt Cake

Prep Time

20 minutes

Cooking Skill


Cook Time

30 minutes



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1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 cup sweetened shredded coconut

2 tablespoons lemon zest

4 eggs, large

3/4 teaspoons salt

2 teaspoons baking powder

2 3/4 cups of all-purpose flour

3 tablespoons cornstarch

1/2 cup whole milk

1/4 cup fresh lemon juice

1/4 cup softened mascarpone cream

1 teaspoon pure vanilla extract



  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons lemon juice
  • 1 teaspoon lemon zest



  1. With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
  2. Add granulated sugar and lemon zest to the butter and mix until it’s well combined.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. Add in coconut and mix well.
  5. Meanwhile, whisk salt, baking powder, all-purpose flour and cornstarch together in a separate bowl.
  6. Mix lemon juice, milk and vanilla extract together.
  7. Add the flour mixture and mix until everything is just combined.
  8. Add in mascarpone cream and mix.
  9. Grease your bundt cake pan well and pour the batter evenly into the pan.
  10. Bake for 30 minutes at 325 or until a cake tester comes out clean.
  11. Allow to cool for about 10 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.



  1. Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
  2. Allow the icing to set about 5 minutes, before serving.


Optional: garnish with a little more lemon zest, coconut shreds and edible flowers.

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