Coconut Lime Bundt Cake is a bright, tropical dessert bursting with tons of flavor. Sweet, zesty, and effortlessly summery any time of year!
If you’re a fan of tropical, summery cakes like Coconut Pineapple Bundt Cake, you’ll love this simple bundt Cake Recipe with amazing coconut and zesty lime. If you are looking for something a little more neutral try out my delicious Almond Bundt Cake.
Sabrina’s Coconut Lime Bundt Cake Recipe
It’s so fun to take classic recipes like a simple bundt cake and make it into a more special recipe with just a few additions. The combination of coconut and lime makes this dish completely different from a standard vanilla cake. The incredible sweet and sour flavoring. The lime is a little more sour than other citrus. The sweet coconut and sugar balance it out for the perfect melt-in-your-mouth, tangy, and fruity bite.
Recipe Card
Ingredients
Coconut Lime Bundt Cake:
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon coconut extract
- 1/4 cup lime juice
- 2 tablespoons lime zest
- 1 cup whole milk
Coconut Lime Syrup:
- 1/2 cup sugar
- 1/4 cup lime juice
- 1/4 teaspoon coconut extract
Coconut Lime Icing:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 cup sweetened shredded coconut
Instructions
Coconut Lime Bundt Cake:
- Preheat oven to 350 degrees.
- Sift the flour, baking powder, and salt and set aside.
- In a large stand mixer add the butter and sugar and cream well until fluffy, about 2 minutes.
- Add the eggs one at a time, incorporating fully before adding the next egg.
- Add in the coconut extract, lime juice, and lime zest, then mix well.
- Add in the flour mixture and the milk in alternating order about half of each at a time until the mixture is just combined.
- Spray a 10-inch bundt pan well with baking spray.
- Add the batter evenly and bake for 50-55 minutes until a toothpick comes out clean.
Coconut Lime Syrup:
- To make the Coconut lime syrup, add the sugar and lime juice to a small microwave safe bowl.
- Microwave for 30 seconds, stir, and microwave for another 30 seconds until sugar is dissolved.
- Add a plate upside down to the bundt pan and carefully flip over to remove from the pan.
- Brush the coconut lime syrup over the bundt cake and let it cool for 1 hour.
Coconut Lime Icing:
- Add the powdered sugar, milk and lime zest to a large bowl and whisk together well until smooth.
- Pour over cooled cake.
- Add the coconut to a large dry skillet on medium heat.
- Stir occasionally until coconut begins to brown lightly (this will start to happen quickly).
- Remove from the pan and let cool for1 minute.
- Add the toasted coconut to the top.
Nutrition
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Table of Contents
About this Recipe
The amazing lime coconut flavor in this cake will remind you of a tropical paradise. Seriously, the second you take a bite of this sweet and citrusy coconut cake, you’ll be seeing images of coconut palms and sandy beaches. Plus, it’s super easy to do. Transform a classic bundt cake by adding lime juice, coconut extract, brushing with a lime syrup, then topping with more coconut and lime for an unbelievable tropical taste.
Ideas to Serve
For the ultimate refreshing dessert on a hot summer day, serve this Coconut Bundt Cake chilled from the fridge. You can also enjoy it with a scoop of Vanilla or Strawberry Ice Cream for a summery treat that is cooling and wonderful. If you want to get fancy, add Lemon Curd with lime instead of lemon or try Whipped Cream with lime zest added.
How to Store
- Serve: Let the Coconut Lime Bundt Cake cool completely before adding the icing so that it won’t melt into the cake. You can cool it at room temperature or pop it into the fridge to speed up the process.
- Store: Coconut Bundt Cake can be kept covered at room temperature for up to 3 days, with or without icing. Cover with plastic wrap or aluminum foil, or a cake plate dome. You can also store it in the fridge for up to 1 week.
- Freeze: To keep Lime Coconut Cake longer, carefully wrap it in plastic wrap and aluminum foil, or slice it and seal the pieces in an airtight container. It will keep well for up to 6 months in the freezer and can be thawed at room temperature.
Variations
- Flavors: Play with the flavors by mixing in different baking ingredients and flavorings. Try replacing the lime zest with 1 tablespoon almond extract and ½ cup chopped almonds for a Lime Almond Coconut Bundt Cake. Fold in ½ cup semi-sweet chocolate chips or white chocolate chips for a chocolate combo. A drizzle of melted white chocolate would be a great finishing flavor, too!
- Orange Coconut Bundt Cake: For an easy flavor swap, you can use another citrus ingredient to replace the lime. Instead of lime juice, use orange juice without pulp and orange zest. The coconut and citrus orange flavors will taste amazing together. You could also use lemon or pineapple flavors instead of lime.
- Green Food Coloring: If you’re serving your Lime Coconut Bundt Cake for a special occasion and want it to look extra bright and fun, you can dye the icing lime green. Just make sure you only add a few small drops of green food color. Otherwise, you’ll end up with too dark a color.
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These photos were used in a previous version of this post
Is it plain flour or self raising flour?
Plain flour. Please let us know how your cake turns out Vikki!
Recipe not printed accurately. Lists baking powder as ingredient but lists soda in instructions. Doesn’t list cream in ingredients but mentions in instructions . Didn’t look any further, there may be more errors. Would love to make this cake if corrected
It’s baking powder. Sorry for the typo! Thank you for letting us know and hope you try and enjoy the recipe!
This sounds amazing!! do you think I could replace the sugar for the syrup with coconut sugar?
That sounds yummy. Haven’t tested this recipe with coconut sugar. Sorry for delay in responding. Did your try it and how did turn out?
thank for recipe great cake love the lime teaste