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It’s tough when you crave two desserts at once. But thanks to legends like Martha Stewart, you can combine them into one flavorful dish.
Stewart posted a video on June 18 that may be one of our favorite cakes she’s posted yet. She uploaded a video from her PBS show to her Instagram with the caption, “Why choose between a coconut and a lemon dessert when you can have both? Spreading simple lemon syrup on this bundt cake keeps it moist, while dollops of whipped cream with grated coconut contribute to the wow factor.Download the recipe from Martha Bakes via the link in [the] bio! [originally aired on PBS]†
Something that combines coconut and lemon? And in turban shape? We know, we’re obsessed too. The delicious cake recipe requires ingredients such as King Arthur flour, shredded coconut, coconut cream, lemons, eggs and more.
The hefty bundt cake can easily serve a dozen people, and the recipe isn’t nearly as complicated as you might expect. You start by taking out the mixing bowl and beating that butter until it’s fluffy. Once it has cooled, you can top it off with whipped cream and coconut.
According to Stewart, the cake can be stored at room temperature for up to three days, which is perfect if you’re craving it again the next day.
While this recipe originally appeared in episode 506 of Martha Baksyou can get the full Coconut lemon cake recipe HERE.
For more fruity, easy desserts from Stewart, you can pick up her bestselling cookbook on Amazon for 40 percent off, called Martha Stewart’s Fruit Desserts: 100+ Delicious Ways to Enjoy the Best of Every Season: A Baking Book.
Martha Stewart’s Fruit Desserts: 100+ Delicious Ways to Enjoy the Best of Every Season: A Baking Book
$17.39, originally $28.99
Before you go, check out our slideshow below: