BEST Coconut and Lime Cake Recipe

This coconut and lime cake is moist, tropical, and finished with a bright lime syrup glaze. Made with coconut milk and shredded coconut, and completely dairy-free.

If you love baking with citrus, also try my Lemon Curd Bundt Cake with Lemon Curd Filling and my summery Fresh Strawberry Bundt Cake - both use the same Bundt pan and the same technique.

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This coconut and lime cake is one of the most requested things I bake for summer gatherings. The batter is built around coconut milk and a full cup of shredded coconut, so the flavor goes all the way through rather than sitting on the surface as a garnish.

Then while the cake is still warm, you brush on a simple lime syrup that soaks into every crumb and leaves a faintly sweet, faintly tart crust on the outside. It is tropical in the best possible way - bright, fragrant, and genuinely special.

I started baking this cake as part of #BundtaMonth, a monthly Bundt baking group I started years ago where hundreds of bakers around the world joined in on a theme each month.

This was my May entry and it has never left my rotation since. It is also completely dairy-free as written - I bake a lot without dairy for one of my kids, and this cake is one where no one ever notices the difference.

If you want to use buttermilk instead of coconut milk, that works too, but the coconut flavor will be more subtle. For a dairy-free dessert with a similar tropical feel, my Vegan Blueberry Cheesecake is another favorite.

What Makes This Coconut and Lime Cake So Good

• Easy Bundt baking at its best. No layers, no leveling, no crumb-coating. Mix the batter, pour it into the pan, bake, brush with syrup, and you are done. The Bundt shape does all the decorative work.
• Double coconut flavor. Coconut milk goes into the batter as the liquid and shredded coconut goes in as a mix-in. You get the flavor from two sources - creamy richness from the milk and chewy texture from the flakes - which makes the coconut taste far more pronounced than in most coconut cakes.
• The lime syrup is the key. A standard glaze sits on the surface. A warm syrup absorbs into the crumb and changes the texture of the entire cake - every bite has a bright, tart-sweet quality that a simple powdered sugar drizzle cannot match.
• Completely dairy-free. Vegan butter and coconut milk replace all the dairy without any compromise in texture or flavor. The cake is rich and tender without being heavy.

Ingredient Notes

• Cake flour: Cake flour has a lower protein content than all-purpose flour and gives this cake its tender, fine crumb. If you only have all-purpose flour, substitute 2 cups of all-purpose flour sifted with 4 tablespoons of cornstarch - this mimics the lower protein level of cake flour.
• Baking powder: One full tablespoon gives a good rise in the Bundt pan. Make sure your baking powder is fresh - test it by dropping a teaspoon into hot water; if it bubbles actively, it is still good.
• Sea salt: Half a teaspoon balances the sweetness and sharpens the coconut and lime flavors. Do not skip it.
• Vegan butter: I use Earth Balance. Any vegan butter block (not spread) works here. If you prefer to use regular unsalted butter, use the same amount. The cake is equally delicious with either.
• Granulated sugar: One cup in the cake batter, plus another quarter cup in the lime syrup. The syrup sugar dissolves into the lime juice over low heat - do not skip stirring until it is completely clear.
• Eggs: Three whole eggs, added one at a time. Cold eggs can cause the batter to curdle slightly - let them sit at room temperature for 30 minutes before you start. If you forget, place them in a bowl of warm water for 10 minutes.
• Vanilla extract: One teaspoon rounds out the coconut and lime and adds a soft warmth. Use pure vanilla extract, not imitation.
• Lime zest: One tablespoon of zest goes into the batter - about the yield from two medium limes. Use a microplane or fine grater and avoid the white pith, which is bitter. Save the zested limes to juice for the syrup.
• Full-fat coconut milk: Use full-fat canned coconut milk, not the refrigerated carton kind. The fat content is what creates the moist, tender crumb. Shake the can well before opening. If you do not have coconut milk, buttermilk works in the same quantity - the cake will be less coconut-forward but still very good.
• Sweetened shredded coconut: One cup goes into the batter and more goes on top as a garnish. Sweetened coconut stays tender and moist during baking. Unsweetened shredded coconut works too but results in a slightly drier, less sweet crumb.
• Fresh lime juice: Always freshly squeezed for the syrup - bottled lime juice tastes flat and will not give you the bright, sharp flavor that makes the syrup worth making.

How to Make Coconut and Lime Cake

1. Preheat the oven to 350°F. Generously spray a 10 or 12-cup Bundt pan with baking spray, making sure to get into every groove. Set aside.
2. In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and sugar on medium-high speed until pale and very fluffy, 4 to 5 minutes. Do not rush this step - the extended creaming is what creates a light texture.
4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl between each egg. Add the vanilla extract and lime zest and mix to combine.
5. Reduce the mixer speed to low. Add half the flour mixture and beat until just incorporated. Scrape down the sides.
6. Pour in the coconut milk and add the shredded coconut. Beat on low until combined. Add the remaining flour mixture and beat on low until the batter is smooth, scraping down the sides once more.
7. Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter several times to release any air bubbles and even out the batter.
8. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed. Start checking at 45 minutes - baking time will vary with your pan size.
9. Let the cake cool in the pan for 15 minutes, then carefully invert onto your serving plate while still warm.

How to Make the Lime Syrup

10. Combine the lime juice and sugar in a small saucepan over medium heat.
11. Stir constantly until the sugar dissolves completely and the mixture turns clear, about 2 to 3 minutes. Do not let it boil.
12. Remove from heat. While the cake is still warm on the serving plate, use a pastry brush to coat the entire surface of the cake with the syrup, working slowly so it absorbs rather than runs off. Apply it in two or three passes - the warm cake will soak it up.
13. Allow the cake to cool to room temperature, then garnish with shredded coconut and freshly grated lime zest just before serving.

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.

Storage

Store the finished cake covered at room temperature for up to 2 days - the lime syrup keeps it moist. For longer storage, cover tightly and refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

To freeze: wrap individual slices in plastic wrap, then place in a zip-lock freezer bag and freeze for up to 2 months. Thaw slices at room temperature for about an hour. The cake freezes best before the garnish is added - add fresh coconut and lime zest after thawing.

More Bundt Cake Recipes

• Lemon Curd Bundt Cake with Lemon Curd Filling - A bright, tangy Bundt filled with homemade lemon curd.
• Fresh Strawberry Bundt Cake - Summer strawberries baked right into the batter.
• Old Fashioned Donut Bundt Cake - Crispy cinnamon-sugar exterior, soft crumb inside - exactly like the donut.

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5 from 12 votes

Coconut Lime Cake Recipe

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 addictive combo of coconut and lime in every bite!

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Keyword: Bundt Cake, coconut milk

Servings: 1 large Bundt cake

Calories: 2726kcal

Author: Lora

Ingredients

Cake

• ▢ 2 and ¼ cups cake flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon 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 teaspoon vanilla extract
• ▢ 1 Tablespoon lime zest
• ▢ 1 cup coconut milk room temperature
• ▢ 1 cup sweetened shredded coconut

Lime Syrup

• ▢ ¼ cup fresh lime juice
• ▢ ¼ cup granulated sugar
• ▢ Shredded coconut and grated lime zest to garnish

Instructions

CAKE

• 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, 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.

LIME SYRUP

• Cook the ¼ cup lime juice and ¼ 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.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Grease every single groove. The most common Bundt cake disaster is sticking. Use baking spray (the kind with flour already in it) rather than just butter or oil, and use more than you think you need. Get into every curve and crevice of the pan.
• Room temperature ingredients are not optional. Cold butter will not cream properly. Cold eggs can cause the batter to break and look curdled. Take everything out of the refrigerator at least 30 minutes before you start.
• Apply the syrup while the cake is warm, not hot. If the cake is too hot when you brush on the syrup, it runs off immediately. Wait the full 15 minutes in the pan, invert, and then brush the syrup on. The warmth is what allows the crumb to absorb it.
• Wait to garnish. Add the shredded coconut and lime zest garnish right before serving, not while the syrup is wet. If you add the coconut while the cake is warm, it can become soggy. A dry surface holds the garnish in place much better.
• Tap out the air. Before baking, pick up the filled Bundt pan and drop it firmly on the counter several times. This breaks up large air pockets in the batter and prevents big holes in the finished cake.

Nutrition

Calories: 2726kcal | Carbohydrates: 304g | Protein: 24g | Fat: 167g | Saturated Fat: 94g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 3620mg | Potassium: 1034mg | Fiber: 4g | Sugar: 289g | Vitamin A: 5031IU | Vitamin C: 5mg | Calcium: 839mg | Iron: 13mg

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