Friday, June 5, 2026

This coconut lime Bundt cake combines the tropical flavours of coconut and lime. A perfect blend of sweet and sour creating a moist and fluffy cake making this the ideal summer treat.

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (224g) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 limes zest
1 cup coconut milk, full-fat
1/4 cup lime juice, fresh

Instructions

Preheat oven to 350°F (175°C). Thoroughly spray Bundt pan with non-stick baking spray to ensure that every crevice is covered.
Sift the dry ingredients: flour, baking powder, baking soda and salt in a medium-sized bowl.
Using a stand mixer handheld fitted with a paddle whisk attachment, beat the butter on high speed until smooth in a large bowl. Add sugar until creamy. Beat for 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Add vanilla extract and lime zest.
Combine the coconut milk and the lime juice in a small bowl.
Gradually add the dry ingredients to the wet ingredients. alternating with the coconut milk mixture. Begin and end with the dry ingredients, mixing each addition until just combined.
Be careful not to overmix.
Pour the batter into the Bundt pan, spreading it evenly.
Bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean.
Let cool.
Dust with powdered sugar.
TIP: Zest only the green, outer part of the lime’s skin, avoiding the bitter white pith underneath.