Lime Coconut Bundt Cakes

If you want to make your mom something absolutely delicious for dessert or as an afternoon treat with a cup of tea for Mother’s Day, try these scrumptious Lime Coconut Bundt Cakes. They are light in texture and sprinkled with just the right amount of lime and coconut to give them a cool tropical flavor — and the tangy glaze is lip-smacking good! Mom will smile brightly knowing these were baked with her in mind as her taste buds do somersaults with delight!
Lime Coconut Bundt Cakes
Lime Coconut Bundt Cakes
(Recipe inspired from here)

For the Cakes:
2 3/4 cup flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
4 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 cup almond milk, room temperature
zest of 1 lime

For the Glaze:
1 cup confectioners’ sugar
3 tablespoons fresh squeezed lime juice
1/3 cup shredded coconut
zest of 1 lime

To make cakes:
Preheat oven to 350 degrees.  Prepare 2 small Bundt cake pans with cooking spray.  The pans I used have a floral design with 6 cavities each.  Set aside.

In a large bowl, combine the flour, baking powder, and salt, stir and set aside.

In a bowl of an electric mixer beat the butter until smooth, about 30 seconds. Add the sugar beat on medium high-speed until light and fluffy, about 5 minutes. Add the beaten eggs and beat thoroughly.  Add the vanilla and lime zest and beat just until incorporated, about 1 minute.

Add one-third of the flour mixture and mix on low-speed until incorporated, then add half of the milk, mixing again until incorporated. Scrape down the sides in between each addition. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour.

Spoon batter into prepared Bundt pans, filling each cavity about 3/4 the way full. Bake for 28-32 minutes, or until brown around the edges. Place pans on wire rack and allow cooling for about 15 minutes. Then turn the cakes out onto the wire rack and cool completely before glazing.

To make Glaze:
In a small bowl combine all ingredients except coconut and stir until smooth.  If you like your glaze a bit thicker add more sugar, or if you like it thinner just add more lime juice.  When you have gotten your glaze to the right consistency, add the coconut and stir until combined.  Then dip the top of each cake into the glaze and set on a wire rack to dry about 1 hour.

So get ready to show mom some tasty love baked from the heart!



2 thoughts on “Lime Coconut Bundt Cakes

  1. Hi Sheila,
    These look delicious! I could hope that someone will make these for me for mother’s day and I might just have to let my 5 year old know 🙂
    If you have the time and interest, I invite you to check out my experimental cookbook project called Foodarella. Perhaps you would like to add a recipe?
    Good thoughts to you and I will be peeking back in here again!

    1. Thanks Karen! These really are good — I hope you get to try them. As well, thanks for the info about your project — sounds interesting! When I have some time I will definitely check it out and get back to you, probably with a recipe! Happy Mother’s Day! 🙂

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