It sounds like you’re describing a delicious-sounding cake! A lemon coconut cake with a sticky texture could be a delightful combination of citrusy and tropical flavors. If you’re looking for a recipe, here’s a simple one for you:


For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • Zest of 2 lemons
  • 1 cup shredded coconut (sweetened or unsweetened)

For the Sticky Lemon Coconut Glaze:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • Juice of 2 lemons
  • 1/2 cup shredded coconut


  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.
    1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    2. In a separate bowl, whisk together the flour, baking powder, and salt.
    3. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
    4. Fold in the lemon zest and shredded coconut.
    5. Pour the batter into the prepared Bundt pan and smooth the top.
    6. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
    7. While the cake is baking, prepare the sticky lemon coconut glaze. In a saucepan over medium heat, melt the butter. Add the sugar and lemon juice, stirring until the sugar is dissolved. Stir in the shredded coconut.
    8. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack.
    9. While the cake is still warm, pour the sticky lemon coconut glaze over it, allowing it to soak into the cake.
    10. Allow the cake to cool completely before serving.

    Enjoy your delicious and sticky lemon coconut cake!

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