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5.0 from 6 votes

Coconut Lime Bundt Cake

Coconut Lime Bundt Cake is a summer cake full of tropical flavors. Easy sweet coconut lime cake topped with zesty lime icing and more coconut!

Prep Time
10 mins
Cook Time
10 mins
Total Time
2 hrs
Servings: 12 Servings
Calories: 564 kcal
Course: Dessert
Cuisine: American

Ingredients

Coconut Lime Bundt Cake:
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon coconut extract
  • 1/4 cup lime juice
  • 2 tablespoons lime zest
  • 1 cup whole milk
Coconut Lime Syrup:
  • 1/2 cup sugar
  • 1/4 cup lime juice
  • 1/4 teaspoon coconut extract
Coconut Lime Icing:
  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 cup sweetened shredded coconut

Instructions

Coconut Lime Bundt Cake:
    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Sift the flour, baking powder and salt and set aside.
  3. In a large stand mixer add the butter and sugar and cream well until fluffy, about 2 minutes.
  4. Add the eggs one at a time, incorporating fully before adding the next egg.
  5. Add in the coconut extract, lime juice and lime zest and mix well.
  6. Add in the flour mixture and the milk in alternating order about half of each at a time until the mixture is just combined.
  7. Spray a 10" bundt pan well with baking spray.
  8. Add the batter evenly and bake for 50-55 minutes until a toothpick comes out clean.
Coconut Lime Syrup:
  1. To make the Coconut lime syrup, add the sugar and lime juice to a small microwave safe bowl.
  2. Microwave for 30 seconds, stir, and microwave for another 30 seconds until sugar is dissolved.
  3. Add a plate upside down to the bundt pan and carefully flip over to remove from the pan.
  4. Brush the coconut lime syrup over the bundt cake and let it cool for 1 hour.
Coconut Lime Icing:
  1. Add the powdered sugar, milk and lime zest to a large bowl and whisk together well until smooth.
  2. Pour over cooled cake.
  3. Add the coconut to a large dry skillet on medium heat.
  4. Stir occasionally until coconut begins to brown lightly (this will start to happen quickly).
  5. Remove from the pan and let cool for1 minute.
  6. Add the toasted coconut to the top.

Nutrition Information

Calories 564kcal (28%) Carbohydrates 92g (31%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 90mg (30%) Sodium 149mg (6%) Potassium 196mg (6%) Fiber 1g (4%) Sugar 66g (132%) Vitamin A 585IU (12%) Vitamin C 4mg (4%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 564

% Daily Value*

Calories 564kcal 28%
Carbohydrates 92g 31%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 90mg 30%
Sodium 149mg 6%
Potassium 196mg 4%
Fiber 1g 4%
Sugar 66g 132%
Vitamin A 585IU 12%
Vitamin C 4mg 4%
Calcium 76mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.