Coconut Lime Bundt Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
This shredded coconut and lime juice-infused Coconut Lime Bundt Cake makes for a light, moist treat on a warm spring or summer day.
  • 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
Lime Syrup
  • 6 tbsp. bottled or fresh lime juice
  • ½ cup + 1 tbsp. granulated sugar
  • Shredded coconut and grated lime zest, to garnish
  1. 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.
  2. In a large bowl, sift flour, baking powder and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Scrape the egg white mixture into the cake batter, then add the 1 cup of shredded coconut; mix gently until combined.
  8. Pour batter into the prepared bundt pan. Bake for 40-43 minutes or until golden.
Lime Syrup
  1. 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.
  2. 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.
Recipe by Crumb Kitchen at