This Coconut Key Lime Bundt Cake is a personal favourite. It has a buttery crumb cake with hints of coconut with a delicious balance of sweetness and lime. Perfect as an after-dinner dessert or to have on your dessert table at your next party. Better yet, make this today and I promise it won’t last long, even if you are the only one enjoying it!
How to make Coconut Keylime Bundt Cake
Start by toasting 1 cup of shredded coconut in a preheated oven. Keep an eye on this as it doesn’t take long to go from toasted to burnt. While the coconut is toasting lightly butter, then flour, your Bundt pan. When the coconut is golden brown remove from the oven to cool.
In the bowl of a stand mixer add the butter and granulated sugar, then whisk to combine until its light and fluffy. Next, add the eggs, one at time, beating after each addition to fully incorporate.
Place the cooled toasted coconut into a blender and pulse until it is chopped up finely.
Add the toasted coconut crumbs, the lime juice, and zest into the butter/egg mixture. Mix well until it is well combined and evenly mixed through the cake batter.
Finally, in a small bowl combine the flour, salt, and baking powder. In a separate bowl add buttermilk and the vanilla extract. Now adda bit of flour mixture into the cake batter and stir to combine. Add half the buttermilk mixture again stirring to combine. Repeat this process until all ingredients are add, you should start and end with the dry ingredients.
Scoop in the toasted coconut/key lime cake batter into the prepared pan. Use an offset spatula to spread the cake evenly into the pan. Place into the preheated oven and bake until golden brown.
Once the cake is removed from the oven allow to cool about 30 minutes before inverting and removing from the Bundt pan. Let it cool another completely before glazing.
How to make the glaze
Add icing sugar, lime juice, and vanilla extract to a bowl and whisk to combine. I like this glaze to be fairly thin, but you can add more icing sugar if you like a thicker glaze. I also like to add just a bit more lime zest to the top for a pop of flavour, and colour.
Pro Tip: If you can’t find key limes don’t hesitate to still make this cake, you can use regular limes, and it’s still delicious. Or even add a touch of lemon juice to give the floral notes that key limes have and is missing in regular limes.
- 3 cups all purpose flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 eggs, room temp
- 1 cup shredded coconut, toasted
- 1 cup buttermilk
- 2 tsp. vanilla extract
- zest of three key limes
- 1/4 cup key lime juice
Key Lime Glaze:
- 1/4 cup key lime juice
- 1 cup icing sugar
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees. Then place shredded coconut onto a tray lined with parchment paper. Place in oven until toasted golden brown, about 5-7 minutes.
- While the coconut cools lightly butter, and flour a bundt pan then set aside.
- In a bowl of a stand mixer add the butter and granulated sugar, than mix until fluffy about 2 minutes.
- Add in the eggs, one at a time, fully incorporating between each addition.
- Place the cooled coconut in a blender and pulse until its a coarse dust then add to the butter and egg mixture. Also add the key lime juice and zest. Mix to full combine.
- In a small bowl add the flour, salt, and baking powder then mix to incorporate. In another small bowl add the buttermilk and vanilla extract.
- Now add a some of the flour to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix to just combine after each addition to avoid overmixing.
- Now pour the batter into the prepared bundt pan, making sure to evenly spread with a spatula.
- Place in the preheated oven and bake for 65-75 minutes, or until golden brown.
- While the cake cools you can prepare the glaze by combining all of the ingredients into a bowl and then whisk to fully combine and dissolve the icing sugar.
- Once the cake is cooled drizzle with the key lime glaze and if desired a little more lime zest.