Lime Coconut Bundt #BundtBakers

Sweet flaked coconut, coconut milk and the zest and juice of fresh limes give this lime coconut Bundt cake rich flavor and zip. Like a bite of your favorite tropical vacation in every mouthful.

Tropical Bundts is a popular theme for our Bundt baking group. In the five plus years that I’ve participated, this is the fourth tropical cake we’ve shared. Between my Pineapple Kuih Tat Bundt baked in 2013, to 2014’s Mango Ginger Bundt and the super moist Banana Coconut Pineapple Bundt in 2016, I’d be hard pressed to choose a favorite tropical Bundt because I loved them all. Until today. This lime coconut Bundt wins, hands down.

Lime Coconut Bundt

This recipe is adapted from a coconut cake made by my friend Nancy of gotta get baked. Nancy doesn’t blog any more but her site is still available online, and thank goodness, because she has so many gorgeous recipes. She is funny, irreverent and witty, in addition to her skills in the kitchen. I miss her regular posts.

Ingredients
For the cake batter:
1 cup or 226g unsalted butter, room temp, plus extra for greasing pan
1 1/2 cups or 300g sugar
6 large eggs, room temperature
2 1/2 cups or 312g all-purpose flour, plus extra for flouring greased pan
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons fresh lime juice
Zest 1/2 lime
1 cup or 240ml canned unsweetened coconut milk
1 cup, lightly packed, or 75g sweetened shredded coconut

For the Lime Coconut Glaze:
1 tablespoon fresh lime juice
1 tablespoon coconut milk
1 cup or 125g powdered sugar

To decorate:
1-2 tablespoons sweetened shredded coconut
Zest 1/2 lime

Method
Preheat the oven to 350°F or 180°C. Butter and flour a 12-cup Bundt pan.

In a small bowl, whisk together the flour, salt, baking powder and baking soda.

In the bowl of your stand mixer or a large bowl with a hand mixer, cream the butter and sugar together until light and fluffy, approximately 5 minutes. Add in the first egg and beat well.

Beat in the rest of the eggs, one at a time, scraping down the sides of the bowl as necessary.

Add the lime juice and zest into the cup of coconut milk and mix to combine.

Slowly add the dry ingredients and mix until the batter is smooth.

Pour in the coconut milk and beat again until well combined.

Fold in the shredded coconut.

Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a wooden skewer comes out clean.

Cool the cake for about 10 minutes, then turn the cake out onto a wire rack. Cool completely before drizzling on the glaze.

To make the glaze, whisk all of the ingredients together in a small bowl. Drizzle over the cooled cake.

To decorate, sprinkle on the lime zest and extra flaked coconut immediately before the glaze hardens.

Enjoy!

This month my Bundt Bakers group is bringing you tropical cakes just in case you are needing a beach holiday. And, frankly, who isn’t? Many thanks to our host, Sandra from Sweet Sensations for this great theme and her behind-the-scenes work.

• Coconut Mango Bundt from Sweet Sensations
• Hawaiian Plantation Ice Tea Bundt Cake from All That's Left Are the Crumbs
• Kumquat - Coconut with Tarragon Bundt Cake from Katin špajz
• Lime Coconut Bundt from Food Lust People Love
• Mango Bellini Bundt Cake from Patyco Candybar
• Mango Upside Down Cake from Sneha's Recipe
• Painkiller Bundt Cake from Patty's Cake
• Pineapple Coconut Bundt from A Day in the Life on the Farm
• Piña Colada Bundt Cake from Merce`s Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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