Description
This Coconut Lime Bundt Cake is a tropical delight, featuring a moist and tender crumb infused with zesty lime and rich coconut flavors. Each bite offers a creamy texture that melts in your mouth, complemented by a refreshing citrus glaze that adds a perfect tangy finish.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 limes
- Juice of 1 lime
- Glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1 tablespoon coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan with cooking spray.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the lime zest and juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the shredded coconut gently until evenly distributed.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lime juice, and coconut milk until smooth. Drizzle over the cooled cake before serving.
Notes
- This cake can be made a day in advance; store it covered at room temperature to maintain moisture.
- Leftover cake can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute the butter with coconut oil and use a plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 320
- Sugar: 22 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Coconut Lime Bundt Cake, tropical cake, citrus dessert, coconut dessert, lime cake, Bundt cake recipe, easy cake recipe, summer dessert, moist cake, zesty cake, coconut milk cake, homemade cake, festive dessert, brunch cake, sweet and tangy