My coconut lime bundt cake is a comfortable, wealthy coconut cake full of recent lime zest, topped with a creamy lime glaze with mint and candy toasted coconut. It’s like an island vacation in a bundt pan!
I like desserts with a tropical twist, particularly within the summertime. Strive my simple banana pound cake and retro pineapple upside-down cake subsequent!
In the present day we’re making my coconut lime bundt cake. Or is it a mojito bundt cake? You be the choose. It is a candy coconut bundt cake bursting with recent lime zest, glazed with a silky icing full of extra lime, toasted coconut, and a touch of mint. My home smelled like we had been partying within the Caribbean, which isn’t a foul factor.
Why You’ll Love This Lime and Coconut Cake
- Wealthy coconut taste. My secret? I take advantage of cream of coconut rather than milk, and fewer sugar to stability out the sweetness. The result’s a comfortable, wealthy cake scented with coconut. Matched with actual lime juice and zest, it’s the most effective.
- Good for summer time. This cake recipe offers off main tropical vibes, making it an exquisite summertime dessert. Simply add a scoop of ice cream!
- Nice for a crowd. I bake this cake in a bundt pan, and it’s excellent for events and get-togethers. Not solely does it look fairly on the dessert desk, however you possibly can simply rise up to 16 slices out of a bundt cake, which makes it nice for holidays like Easter, Memorial Day, and the 4th of July.
Substances You’ll Want
I don’t find out about you, however anytime I cook dinner something tropical (like jerk rooster or lime coconut bundt cake), I at all times have the Seashore Boys caught in my head. Bermuda, Bahamas, come on, fairly Mama… 🌴 With components like zesty lime and coconut, are you able to blame me?
Beneath, you’ll discover notes on these and the opposite vital cake components. Scroll to the printable recipe card for the total particulars, adopted by step-by-step recipe directions with photographs.
- Dry Substances – You’ll want pantry staples like all-purpose flour, baking soda, baking powder, and salt.
- Lime Juice – Freshly squeezed from one complete lime.
- Butter – Take the butter out of the fridge in order that it will possibly soften to room temperature earlier than you begin.
- Sugar – Granulated sugar works greatest, however gentle brown sugar is okay, too.
- Eggs – These will also be at room temperature.
- Cream of Coconut – To not be confused with coconut cream, which isn’t the identical product. Cream of coconut is sweetened, whereas canned coconut cream is unsweetened (much like sweetened condensed milk vs. evaporated milk). Shake it nicely earlier than opening the can, after which give it stir earlier than including it to the batter.
For the Glaze
- Milk – You need to use any dairy or non-dairy milk you’d like.
- Recent Lime – You’ll want the zest and juice from one other lime. Zest the lime earlier than you juice it!
- Powdered Sugar – Additionally known as confectioner’s sugar or icing sugar.
- Mint – I take advantage of dried mint, and just a little goes a great distance. If you wish to use recent mint, be certain that to mince it finely, and also you’ll want extra of it (about 3x the quantity of recent mint to dried).
- Toasted Coconut – You should buy shredded, toasted coconut from the baking aisle, or toast it your self (see under).
Learn how to Toast Coconut (2 Methods)
Right here’s the way to toast coconut two methods. It’s very simple and it takes minutes, irrespective of which technique you utilize! Afterward, be certain that to chill the coconut fully earlier than you add it into your glaze or use it to garnish the coconut cake.
- Oven – Preheat the oven to 350ºF, and unfold the coconut in an excellent layer on a baking sheet. Bake for 8 minutes or so, stirring usually, till it’s browned and toasted.
- Skillet – Add the coconut to a pan and toast it over medium-low warmth for 3-6 minutes, till it’s frivolously browned.
Recipe Suggestions
- Take care to not overmix the cake batter. An excessive amount of mixing deflates the batter and results in a dense cake. Fold the moist and dry components collectively simply till they’re mixed.
- Grease and flour the pan. Bundt muffins are infamous for sticking, so it’s tremendous vital to grease the pan nicely and coat the within with flour. Keep in mind to faucet out any extra flour earlier than you add the batter to the pan.
- Don’t let the cake cool fully within the pan. As regards to sticking… be certain that to invert your coconut lime cake after it’s cooled for 10 minutes within the pan. Set a timer, if wanted, so that you don’t neglect! Do NOT let the bundt cake cool fully within the pan, or it’s going to get caught.
- Loosen the perimeters. Earlier than you invert the cake, gently run a knife across the edges of the pan to assist loosen the perimeters.
Correct Storage
- At room temperature. Retailer the glazed lime coconut cake in an hermetic container on the counter for as much as 3 days, or you possibly can preserve it within the fridge. On this case, I nonetheless suggest serving the cake at room temperature.
- Freeze. Freeze the leftover bundt cake complete or in slices. Double-wrap the cake in plastic wrap and freeze it for as much as 2 months, and thaw at room temperature for serving.
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Prep. Preheat the oven to 350ºF. Grease a bundt cake pan with non-stick spray and dirt the within with flour; faucet out any extra and put aside.
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Combine the dry components. In a big bowl, sift collectively the flour, baking soda, baking powder, and salt; put aside.
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Combine the moist components. In your mixer’s bowl, beat collectively the butter and sugar for two minutes or till creamy. Add the eggs and proceed to combine till vibrant yellow and clean. Slowly pour and blend within the cream of coconut and lime juice.
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Mix. Progressively add the flour combination to the moist batter. Beat till nicely included.
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Fill the pan and bake. Pour the batter into the ready bundt pan and clean the highest. Bake for 45 to 50 minutes, or till a toothpick inserted into the middle comes out clear. I like to recommend checking a couple of minutes early, since oven temperatures can fluctuate.
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Cool. Take the cake out of the oven and let it cool for 10 minutes within the pan. Then, gently run a butter knife across the edges to loosen it. Fastidiously invert the cake onto a cooling rack and let it cool fully earlier than glazing.
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Put together the glaze. In a small mixing bowl, whisk collectively the milk, lime zest, lime juice, and powdered sugar till clean and no lumps stay. Alter the consistency if wanted; add extra powdered sugar for a thicker glaze or a splash of milk to skinny it out. Stir within the dried mint on the finish, if utilizing.
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Glaze the cake. Spoon or unfold the glaze excessive of the cake. Garnish with the toasted coconut. Slice and serve.
Energy: 342kcal | Carbohydrates: 66g | Protein: 4g | Fats: 7g | Saturated Fats: 6g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 0.3g | Trans Fats: 0.01g | Ldl cholesterol: 28mg | Sodium: 125mg | Potassium: 76mg | Fiber: 2g | Sugar: 44g | Vitamin A: 46IU | Calcium: 26mg | Iron: 1mg
Dietary information is an estimate and offered as courtesy. Values could fluctuate in response to the components and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
Learn how to Make a Coconut Lime Bundt Cake
I can’t wait so that you can sink your fork into this moist coconut and lime cake. There are such a lot of scrumptious layers of taste between the toasted coconut, citrus, and mint. Observe these steps to pack all of that right into a bundt pan:
- Prep the pan. This step is essential when baking a bundt cake to stop the cake from sticking. Grease the bundt pan generously with nonstick spray (you can additionally use Crisco) and afterward, mud the within with flour to coat.
- Sift the dry components. Set the pan apart, after which sift the flour, baking soda, baking powder, and salt right into a bowl.
- Combine the moist components. In the meantime, cream butter and sugar collectively, and add the eggs. As soon as that’s yellow and clean, slowly combine in cream of coconut and lime juice.
- Mix. Now, fold the flour combination into the moist batter till that’s mixed, and switch the batter to your ready bundt pan.
- Bake. Bake your coconut lime cake for 45-50 minutes at 350ºF, till a toothpick caught into the center of the cake comes out clear.
- Cool. After resting within the pan for 10 minutes, invert the cake onto a cooling rack so it will possibly end cooling fully earlier than you glaze it.
- Add the glaze. Whenever you’re prepared, whisk milk with lime juice, lime zest, and powdered sugar, stirring till the sugar has totally dissolved. Lastly, stir within the mint. Unfold or drizzle the glaze over the cake, garnish it with the toasted coconut, and serve.
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