Coconut Lime Cake
This moist coconut lime bundt cake is filled with the fresh tropical flavors of creamy coconut, zesty lime, and a hint of mint. It's a delicious and easy summer dessert!
Servings: 12 servings
Equipment
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 3 large eggs
- 15 ounces canned cream of coconut shaken and stirred before using
- fresh lime juice of 1 lime
For the Glaze
- 2 tablespoons milk
- zest of 1 lime
- 1 tablespoon fresh lime juice
- 1½ cups powdered sugar add more if you'd like a thicker glaze
- ⅛ to ¼ teaspoon dried mint optional
- toasted shredded coconut
Instructions
- Prep. Preheat the oven to 350ºF. Grease a bundt cake pan with non-stick spray and dust the inside with flour; tap out any excess and set aside.
- Mix the dry ingredients. In a large bowl, sift together the flour, baking soda, baking powder, and salt; set aside.
- Mix the wet ingredients. In your mixer's bowl, beat together the butter and sugar for 2 minutes or until creamy. Add the eggs and continue to mix until bright yellow and smooth. Slowly pour and mix in the cream of coconut and lime juice.
- Combine. Gradually add the flour mixture to the wet batter. Beat until well incorporated.
- Fill the pan and bake. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. I recommend checking a few minutes early, since oven temperatures can vary.
- Cool. Take the cake out of the oven and let it cool for 10 minutes in the pan. Then, gently run a butter knife around the edges to loosen it. Carefully invert the cake onto a cooling rack and let it cool completely before glazing.
- Prepare the glaze. In a small mixing bowl, whisk together the milk, lime zest, lime juice, and powdered sugar until smooth and no lumps remain. Adjust the consistency if needed; add more powdered sugar for a thicker glaze or a splash of milk to thin it out. Stir in the dried mint at the end, if using.
- Glaze the cake. Spoon or spread the glaze over the top of the cake. Garnish with the toasted coconut. Slice and serve.
Nutrition
Calories: 342kcal | Carbohydrates: 66g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 76mg | Fiber: 2g | Sugar: 44g | Vitamin A: 46IU | Calcium: 26mg | Iron: 1mg
