Go Back
+ servings
Print Recipe
5 from 11 votes

Coconut Lime Bundt Cake

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 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: Bundt Cake, coconut milk
Servings: 1 large Bundt cake

Ingredients

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

Lime Syrup

  • 1/4 cup fresh lime juice
  • 1/4 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 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.