Ahhhhhhhhh. I can remember in exquisite detail lying on a beach chair under Cuban palm trees, sipping a mojito from my Bubba (so tacky, but so useful), and thinking of nothing but what I was going to eat that night at the buffet.
Warm vacations. How I miss thee.
If you’re like me and don’t have much time/resources for jet-setting down south vacations, then you’ll love this Coconut Lime Bundt Cake, an ode to the flavours of the Caribbean. No, you may not have a fresh coconut in one hand and a fresh drink in the other, but at least you’ll have cake!
First of all, and weirdly something that seems to affect the flavour in a completely un-scientific way, use a whimsical bundt pan if you can. I bought this heritage bundt pan off of Amazon after going to more than five kitchen-centric stores and having people give me a blank face as I held up a photo and begged to be shown to the bundt section. It’s a sad world out there sometimes.
Second, another why-is-this-fun part of this Coconut Lime Bundt Cake is getting the chance to paint (!) the cake. I swear. Once it comes out of the oven, wait 15 minutes then carefully pop it out of its pan. Mix up some of the lime juice mixture written below, then paint it on, sealing the moisture in with a syrupy coating that dries up perfectly.
Then comes the sprinkle part. Take a handful of shredded coconut and grate lime and sprinkle over top. If you’re going to be waiting more than a few hours, hold off on the grated lime and put it on only just before serving. Unless you want strange, dried pieces of gray-ish lime.
And no one wants that.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $4.79 (Budget breakdown below recipe)
- 2 and ¼ cups cake flour
- 1 tbsp. baking powder
- ⅛ tsp. salt
- ½ cup salted butter, room temperature
- 1 cup granulated sugar
- 3 eggs, room temperature
- 1 tsp. vanilla extract
- ½ tsp. coconut extract
- 1 cup milk, room temperature
- ¼ cup granulated sugar
- 1 cup sweetened shredded coconut
- 6 tbsp. bottled or fresh lime juice
- ½ cup + 1 tbsp. granulated sugar
- Shredded coconut and grated lime zest, to garnish
- Preheat oven to 350 degrees F. Spray a bundt pan (I used a fancy heritage bundt pan) with cooking spray, and lightly flour it, shaking out the excess flour. Set aside.
- In a large bowl, sift flour, baking powder and salt; set aside.
- In the bowl of a stand mixer, cream butter until lighter and fluffy, then add 1 cup of sugar. Beat for 5 minutes on medium speed.
- Separate the three eggs by yolks and whites; set whites aside. Add the three yolks to the creamed butter one at a time, beating for 30 seconds in between each. Mix in vanilla and coconut extracts.
- On the lowest speed, alternate adding in flour mixture and 1 cup milk, beginning and ending with the flour. On the last addition, beat just until smooth. Pour mixture into a large bowl; set aside.
- Clean out the stand mixer bowl well or use a new one. Add in separated egg whites, beating until light and foamy. Slowly mix in ¼ cup sugar, then beat on medium-high until peaks form.
- Scrape the egg white mixture into the cake batter, then add the 1 cup of shredded coconut; mix gently until combined.
- Pour batter into the prepared bundt pan. Bake for 40-43 minutes or until golden.
- A few minutes before the cake is done baking, combine the lime juice and sugar in a small saucepan over medium heat. Heat just until sugar is dissolved, stirring constantly. Set aside.
- To Assemble: Once cake is done baking, let sit in bundt pan for 15 minutes. Invert carefully onto a rack with parchment paper underneath. While the cake is still warm, brush the lime syrup onto the cake to absorb. Cool completely. Top with shredded coconut and grated lime zest just before serving.
Adapted from Food & Drink.
2 and 1/4 cups cake flour = $0.45
1 tbsp. baking powder = $0.12
1/8 tsp. salt = $0.01
1/2 cup salted butter = $0.50
1 cup granulated sugar = $0.15
3 eggs = $0.45
1 tsp. vanilla extract = $0.07
1/2 tsp. coconut extract = $0.10
1 cup milk = $0.60
1/4 cup granulated sugar = $0.08
1 cup sweetened shredded coconut = $1.00
6 tbsp. bottled or fresh lime juice = $1.15
1/2 cup + 1 tbsp. granulated sugar = $0.11
Want more? Check out the recipes below!