Coconut Lime Bundt Cake Recipe

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My family loves baked caked so much. One year ago, I didn’t know how to make Coconut Lime Bundt Cake, and I envy my husband while making it.

I slowly learned the process from him, and trust me, I even make better Coconut Lime Bundt Cake than him.

My two boys are now addicted to my baking. After every three days, I usually bake Coconut Lime Bundt Cake.

It’s something I like doing with passion, and I can’t get enough of it.

This holiday as we are preparing to go and visit our grandmother, the first thing I will do is prepare a Coconut Lime Bundt Cake for her as she is also fun.

Equipments needed for Coconut Lime Bundt Cake

  • Oven
  • Mixing bowl
  • Pan
  • Whisk
  • Dish
  • Toothpick
  • Serving plate

Ingredients needed for Coconut Lime Bundt Cake

  • Two and a quarter cups of cake flour
  • One tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1/2 cup room temperature vegan butter ( butter would be OK also.)
  • 1 cup sugar (granulated)
  • Three-room temperature eggs
  • One teaspoon extract vanilla
  • One tbsp lime juice one tbsp lime zest
  • 1 cup room temperature coconut milk

Lime Syrup

  • One tablespoon lime juice
  • 1/4 cup sugar (granulated)
  • Chopped coconut and lime zest to garnish

Coconut Lime Bundt Cake recipe

  • Preheat the oven up to 350 degrees. Spray a 10- to 12-cup Bundt pan with baking spray, ensuring it gets into all of the slots. Mix together the flour, salt, and baking powder in a large mixing bowl; set aside.

  • Using the whisk attachment on your stand mixer, whip butter, and sugar till pale and fluffy, about 4-5 minutes (you could alternatively do it by hand). One at a time, beat in the eggs, allowing each to fully mix before adding the next. Ensure to scrape the sides of the mixing bowl every after egg addition. Mix in the vanilla extract until everything is well combined. Mix in the lime zest thoroughly.

  • 1/2 of the flour mixture should be added to the mixer and mixed on low speed until well incorporated. To integrate, scrape down the edges of the dish.

  • Add the shredded coconut and coconut milk (or buttermilk). After that, add the remaining flour mixture and mix until combined, scraping down the sides of the bowl as needed.

  • To help smooth out the batter and eliminate air pockets, bang the pan on the counter a few times. Bake approximately 45-50 minutes, or until the upper springs back when gently pressed and a toothpick inserted in the middle of the cake falls out clean.

  • Allow 15 to 20 minutes for the cake to chill in the pan.

  • Allow 10 minutes for the cake to chill in the pan after it is finished. Carefully take the cake from the pan and place it on a serving platter.

I want to take this golden opportunity to thank every one of you who took the time to read my recipe. I hope it will help you when preparing your Coconut Lime Bundt Cake.