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Toasted Coconut Lime Bundt Cake Recipe

Toasted Coconut Lime Bundt Cake Recipe

Learn how to make the best homemade Toasted Coconut Lime Bundt Cake with this easy baking recipe. Buttery cake infused with fresh lime zest and toasted coconut creates a tropical flavor explosion. The secret is in the coconut milk that keeps the crumb incredibly moist!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly formed bundt cake with its distinctive ridged pattern, glazed with a translucent lime icing that drips elegantly down the sides. The soft natural light highlights the golden-brown crust and specks of toasted coconut embedded throughout. A cross-section reveals the cake's tender, moist crumb studded with coconut flakes. The cake sits on a white ceramic cake stand, garnished with fresh lime slices, lime zest curls, and additional toasted coconut scattered artfully around the base. Tiny lime leaves add a pop of green against the warm golden tones of the cake, while a vintage silver cake server rests nearby, ready to slice into this tropical delight.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 3 limes</li><li class="ingredients-single-item">60ml fresh lime juice (about 3 limes)</li><li class="ingredients-single-item">200ml coconut milk (full-fat)</li><li class="ingredients-single-item">100g toasted coconut flakes, plus extra for garnish</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">30ml fresh lime juice</li><li class="ingredients-single-item">1 tsp lime zest</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Generously grease and flour a 25cm bundt pan, ensuring you get into all the crevices. This thorough preparation is crucial for a clean release after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If your coconut flakes aren't already toasted, spread them on a baking sheet and toast in the preheated oven for 5-7 minutes until golden brown, stirring halfway through. Watch carefully as coconut can burn quickly. Allow to cool completely before using in the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This pre-mixing of dry ingredients ensures they'll incorporate evenly into your batter, preventing any pockets of leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and very fluffy. This extended creaming process incorporates air into the batter, which helps create a lighter texture in your final cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporating evenly. The mixture should look smooth and satiny.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beat in the vanilla extract, lime zest, and lime juice until well combined. The mixture might look slightly curdled at this stage, but don't worry – it will come back together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the flour mixture to the wet ingredients in three additions, alternating with the coconut milk (beginning and ending with flour). Mix on low speed just until combined after each addition. Overmixing at this stage can develop gluten and lead to a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold in the toasted coconut flakes until evenly distributed throughout the batter. The folding motion preserves the air you've incorporated during the creaming process.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into your prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown, and the edges should be starting to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes – this timing is crucial. Too short and the cake may break; too long and it might stick. Then invert onto the rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the glaze, whisk together the powdered sugar, lime juice, and lime zest in a bowl until smooth. Adjust consistency if needed – for a thinner glaze add more lime juice, for thicker add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the cooled cake on a serving plate and pour the glaze over the top, allowing it to drip naturally down the sides. While the glaze is still wet, sprinkle with additional toasted coconut flakes. Let the glaze set for about 20 minutes before slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. The flavors actually develop and intensify after a day, making this a perfect make-ahead dessert!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Toasted Coconut Lime Bundt Cake?

The main ingredients include all-purpose flour, butter, sugar, eggs, lime zest and juice, coconut milk, and toasted coconut flakes. The glaze is made with powdered sugar, lime juice, and lime zest. These ingredients create the perfect balance of tropical flavours and buttery richness.

How to cook Toasted Coconut Lime Bundt Cake at home?

Learn how to cook Toasted Coconut Lime Bundt Cake by first toasting coconut flakes until golden. Then create a batter by creaming butter and sugar, adding eggs, lime flavourings, and alternating flour mixture with coconut milk. Fold in the toasted coconut, bake in a well-greased bundt pan for about 55 minutes, then finish with a tangy lime glaze.

Why is my bundt cake sticking to the pan?

Bundt cakes stick when pans aren't properly greased. Be thorough with butter and flour, getting into all crevices. Allow the cake to cool for exactly 15 minutes - not less (too fragile) or more (starts sticking). Quality non-stick bundt pans and baking sprays with flour can also help prevent sticking.

Can I make this tropical cake without coconut milk?

Yes, you can substitute coconut milk with buttermilk or full-fat Greek yoghurt thinned with a bit of regular milk. The texture will remain moist, though you'll lose some coconut flavour. To compensate, increase the coconut extract or use coconut oil in place of some of the butter.

How do I know when my lime bundt cake is perfectly baked?

A perfectly baked bundt cake is golden brown with edges pulling away from the pan. Insert a wooden skewer into the deepest part - it should come out clean or with a few moist crumbs. The cake should spring back when lightly touched. Avoid overbaking, which dries out the cake.

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This pre-mixing of dry ingredients ensures they'll incorporate evenly into your batter, preventing any pockets of leavening agents." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In a large bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and very fluffy. This extended creaming process incorporates air into the batter, which helps create a lighter texture in your final cake." }, { "@type": "HowToStep", "name": "Add Eggs", "text": "Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporating evenly. The mixture should look smooth and satiny." }, { "@type": "HowToStep", "name": "Add Flavorings", "text": "Beat in the vanilla extract, lime zest, and lime juice until well combined. 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Let the glaze set for about 20 minutes before slicing." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "url": "https://www.whatsbaking.co/recipes/toasted-coconut-lime-bundt-cake-recipe", "review": [ { "@type": "Review", "author": "Isabella Rodriguez", "datePublished": "2024-04-02", "reviewBody": "Perfect tropical flavors, absolutely addictive! The lime and coconut combination is heavenly, and the cake stayed moist for days. I've made it twice already and everyone keeps asking for the recipe.", "name": "Tropical Paradise in Cake Form", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-07", "reviewBody": "This bundt cake is incredible! The texture is perfect - moist but not heavy. The lime glaze gives it just the right amount of tang to balance the sweetness. Even my husband who doesn't like coconut went back for seconds!", "name": "Even Coconut-Haters Love It", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maeve O'Sullivan", "datePublished": "2024-04-12", "reviewBody": "Best bundt I've ever made! The instructions were clear and the timing was spot on. I appreciated the tip about cooling for exactly 15 minutes - my cake released perfectly from the pan. The lime and coconut flavor instantly transported me to vacation mode.", "name": "Vacation Vibes in Every Bite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-15", "reviewBody": "This cake is absolutely delicious! The coconut milk makes the texture incredibly moist, and the toasted coconut adds such a wonderful flavor dimension. I've frozen individual slices and they thaw beautifully for a quick treat with coffee.", "name": "Freezes Beautifully", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mbeki", "datePublished": "2024-04-18", "reviewBody": "I'm making this weekly now! The lime zest really brightens up the whole cake, and that glaze is the perfect finishing touch. Everyone at my office potluck asked for the recipe. Definitely a keeper for special occasions and everyday treats alike.", "name": "Office Potluck Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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