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!
Servings: 1 large Bundt cake
Calories: 2726kcal
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.
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