My coconut lime bundt cake is a comfortable, wealthy coconut cake stuffed with 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. Attempt my straightforward banana pound cake and retro pineapple upside-down cake subsequent!
At present we’re making my coconut lime bundt cake. Or is it a mojito bundt cake? You be the decide. It is a candy coconut bundt cake bursting with recent lime zest, glazed with a silky icing stuffed with 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 very best.
- Excellent for summer time. This cake recipe offers off main tropical vibes, making it a beautiful summertime dessert. Simply add a scoop of ice cream!
- Nice for a crowd. I bake this cake in a bundt pan, and it’s best for events and get-togethers. Not solely does it look fairly on the dessert desk, however you’ll be able to simply stand 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 prepare 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 substances like zesty lime and coconut, are you able to blame me?
Beneath, you’ll discover notes on these and the opposite necessary cake substances. Scroll to the printable recipe card for the complete particulars, adopted by step-by-step recipe directions with pictures.
- 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 could soften to room temperature earlier than you begin.
- Sugar – Granulated sugar works finest, however mild brown sugar is okay, too.
- Eggs – These may 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 effectively earlier than opening the can, after which give it a great 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.
- Contemporary 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 good distance. If you wish to use recent mint, make certain 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).
Tips on how to Toast Coconut (2 Methods)
Right here’s easy methods to toast coconut two methods. It’s very straightforward and it takes minutes, irrespective of which technique you employ! Afterward, make certain 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 typically, 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 calmly 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 substances collectively simply till they’re mixed.
- Grease and flour the pan. Bundt truffles are infamous for sticking, so it’s tremendous necessary to grease the pan effectively 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… make certain 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 overlook! Do NOT let the bundt cake cool fully within the pan, or it can 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’ll be able to 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.
Pin this now to search out it later
-
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.
-
Combine the dry substances. In a big bowl, sift collectively the flour, baking soda, baking powder, and salt; put aside.
-
Combine the moist substances. 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 vivid yellow and easy. Slowly pour and blend within the cream of coconut and lime juice.
-
Mix. Steadily add the flour combination to the moist batter. Beat till effectively integrated.
-
Fill the pan and bake. Pour the batter into the ready bundt pan and easy 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.
-
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. Rigorously invert the cake onto a cooling rack and let it cool fully earlier than glazing.
-
Put together the glaze. In a small mixing bowl, whisk collectively the milk, lime zest, lime juice, and powdered sugar till easy and no lumps stay. Regulate 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.
-
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 data is an estimate and offered as courtesy. Values could fluctuate based on the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
Tips on 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 vital 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 substances. Set the pan apart, after which sift the flour, baking soda, baking powder, and salt right into a bowl.
- Combine the moist substances. In the meantime, cream butter and sugar collectively, and add the eggs. As soon as that’s yellow and easy, 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 could end cooling fully earlier than you glaze it.
- Add the glaze. Once you’re prepared, whisk milk with lime juice, lime zest, and powdered sugar, stirring till the sugar has absolutely dissolved. Lastly, stir within the mint. Unfold or drizzle the glaze over the cake, garnish it with the toasted coconut, and serve.
Extra Summer time Dessert Recipes
