This shredded coconut and lime juice-infused Coconut Lime Bundt Cake is the perfect cake to enjoy all spring and summer. Moist from the coconut milk with the addictive combo of coconut and lime in every bite!
Some of you are in the midst of your first taste of spring. And I know some of my friends and family are still being faced with cold temperatures and even some snow! That is why baking this cake is important!! Once you take a bite of the coconut and lime combination you will be transported to a a tropical island.
We have been hit with much warmer temperatures in my part of the world but they have also arrived with rain. Rain that just never seems to stop. The kind of rain you want to plan your day around avoiding as it’s dumping so intensely and floods streets.
What makes this Coconut Lime Bundt Cake so special?
There are so many things I love about this cake. The coconut milk adds moisture and since I bake mostly dairy-free for one of my kids (and sometimes vegan treats, like our fantastic cheesecake from yesterday). But you could feel free to use buttermilk if you don’t like coconut milk. The cake has coconut flakes in the batter. So you get the double dose of coconut flavor!
When the cake warms a little bit you brush on this fantastic lime-sugar syrup that just coats it and it gives it this sweet and tart crunch in every bite. The coconut flakes and grated lime sprinkled on the end is so pretty! There, doesn’t this make your day a little better and brighter? It did for me!
HOW LONG TO BAKE BUNDT CAKE?
Typically, it’s baked for about 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
#BundtaMonth: May 2019
Adapted from Food & Drink.
DID YOU MAKE THIS RECIPE?
Coconut Lime Bundt Cake
- 2 and ¼ cups cake flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- ½ cup vegan butter room temperature (I used Earth Balance, use butter if you prefer)
- 1 cup granulated sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1 Tablespoon lime zest
- 1 cup coconut milk room temperature
- 1 cup sweetened shredded coconut
- 1/4 cup fresh lime juice
- 1/4 cup granulated sugar
- Shredded coconut and grated lime zest to garnish
- Heat the oven to 350 degrees. Spray with baking spray a 10- or 12-cup Bundt pan, making sure to get into all the grooves of the pan.In large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of your stand mixer, cream butter and sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer), 4-5 minutes. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Be sure to scrape the mixing bowl after each addition of the eggs. Add the vanilla and mix to combine. Add in the lime zest and mix well.
- Add half of the flour mixture to the mixer beat on low speed until incorporated. Scrape down the sides of the bowl to incorporate.
- Add in the coconut milk (or buttermilk) and shredded coconut. Beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
- Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
- Let the cake cool in the pan for 15 to 20 minutes.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove cake by flipping from pan onto your serving plate.
- Cook the 1/4 cup lime juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- While the cake is still warm, brush the lime-sugar mixture over the cake and allow it to soak in. Sprinkle on shredded coconut and grated lime zest when ready to serve.
All images and text ©Savoring Italy