My coconut lime bundt cake is a mushy, wealthy coconut cake stuffed with contemporary 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 straightforward banana pound cake and retro pineapple upside-down cake subsequent!
At the moment we’re making my coconut lime bundt cake. Or is it a mojito bundt cake? You be the choose. This can be a candy coconut bundt cake bursting with contemporary lime zest, glazed with a silky icing stuffed with extra lime, toasted coconut, and a touch of mint. My home smelled like we have been partying within the Caribbean, which isn’t a nasty factor.
Why You’ll Love This Lime and Coconut Cake
- Wealthy coconut taste. My secret? I exploit cream of coconut instead of milk, and fewer sugar to steadiness out the sweetness. The result’s a mushy, wealthy cake scented with coconut. Matched with actual lime juice and zest, it’s the very best.
- Good for summer season. 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’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.
Elements You’ll Want
I don’t learn 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 elements like zesty lime and coconut, are you able to blame me?
Beneath, you’ll discover notes on these and the opposite essential cake elements. Scroll to the printable recipe card for the complete particulars, adopted by step-by-step recipe directions with photographs.
- Dry Elements – You’ll want pantry staples like all-purpose flour, baking soda, baking powder, and salt.
- Lime Juice – Freshly squeezed from one entire lime.
- Butter – Take the butter out of the fridge in order that it could possibly soften to room temperature earlier than you begin.
- Sugar – Granulated sugar works finest, however gentle brown sugar is ok, too.
- Eggs – These can 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 (just 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 should 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 referred to as confectioner’s sugar or icing sugar.
- Mint – I exploit dried mint, and just a little goes a good distance. If you wish to use contemporary mint, ensure to mince it finely, and also you’ll want extra of it (about 3x the quantity of contemporary mint to dried).
- Toasted Coconut – You should purchase shredded, toasted coconut from the baking aisle, or toast it your self (see beneath).
How one can Toast Coconut (2 Methods)
Right here’s find out how to toast coconut two methods. It’s very straightforward and it takes minutes, regardless of which technique you utilize! Afterward, ensure to chill the coconut utterly 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 a good 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 evenly browned.
Recipe Ideas
- 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 elements collectively simply till they’re mixed.
- Grease and flour the pan. Bundt muffins are infamous for sticking, so it’s tremendous essential to grease the pan effectively and coat the within with flour. Bear in mind to faucet out any extra flour earlier than you add the batter to the pan.
- Don’t let the cake cool utterly within the pan. With reference to sticking… ensure 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 utterly within the pan, or it’ll get caught.
- Loosen the sides. Earlier than you invert the cake, gently run a knife across the edges of the pan to assist loosen the edges.
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 maintain it within the fridge. On this case, I nonetheless suggest serving the cake at room temperature.
- Freeze. Freeze the leftover bundt cake entire 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 mud the within with flour; faucet out any extra and put aside.
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Combine the dry elements. In a big bowl, sift collectively the flour, baking soda, baking powder, and salt; put aside.
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Combine the moist elements. 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 easy. Slowly pour and blend within the cream of coconut and lime juice.
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Mix. Step by step add the flour combination to the moist batter. Beat till effectively included.
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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 differ.
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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. Rigorously invert the cake onto a cooling rack and let it cool utterly 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 easy and no lumps stay. Modify 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 data is an estimate and supplied as courtesy. Values could differ in accordance with the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.
How one can Make a Coconut Lime Bundt Cake
I can not 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 might additionally use Crisco) and afterward, mud the within with flour to coat.
- Sift the dry elements. Set the pan apart, after which sift the flour, baking soda, baking powder, and salt right into a bowl.
- Combine the moist elements. 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 possibly end cooling utterly earlier than you glaze it.
- Add the glaze. While 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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