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Lime Coconut Cake
4.6 from 102 votes

Lime Coconut Cake

Lime Coconut Cake blends zesty lime and toasted coconut into a moist, tender cake baked in a bundt pan. The batter is enriched with butter, eggs, and heavy cream, and includes lime zest for bright citrus flavor complemented by the sweet, toasted coconut. A glaze made from powdered sugar, lime juice, and vanilla finishes the cake with a glossy, tangy sweetness.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 16 -20 servings
Course: Cake

Ingredients

  • 2 ½ cups granulated sugar
  • lime zest of 4 large
  • 1 cup butter room temperature, unsalted
  • 6 egg room temperature, large
  • ½ teaspoon kosher salt
  • 3 cups all-purpose flour
  • 1 cup heavy whipping cream do not whip
  • 2 teaspoons vanilla extract
  • 1 ½ cups coconut toasted - divided use, shredded, sweetened
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lime juice fresh
  • ½ teaspoon vanilla extract pure

Instructions

    Cup of Yum
  1. Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
  2. In a medium bowl, combine sugar and lime zest; mix with your fingertips or a fork until the sugar is moistened and fragrant.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy - about 5 minutes.
  4. Add one egg at a time, beating after each egg.
  5. Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream to the butter mixture, starting and ending with the flour. Scrape down the sides and mix to combine. 
  6. Add in vanilla extract and mix until incorporated. Use a rubber spatula to fold in 1 cup of the toasted coconut. Spoon batter into the prepared pan and smooth the top with a spatula.
  7. Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. You will start the timer as soon as you close the oven door. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate. 
  8. When the cake has cooled completely, prepare the glaze by whisking together the powdered sugar, lime juice and vanilla. Spoon over cake and sprinkle with remaining toasted coconut.