Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Lime Bundt Cake
20 minutes to prepare
55-60 minutes to bake
Total time: 75-80 minutes
55-60 minutes to bake
Total time: 75-80 minutes
Yield 12 slices
20 minutes to prepare
55-60 minutes to bake
Total time: 75-80 minutes
55-60 minutes to bake
Total time: 75-80 minutes
Yield 12 slices
Our creamy, pure unsweetened Coconut Milk gives this yummy, moist cake a fabulous coconut flavor. The lime adds a sweet – tart dimension that is undeniably delicious.
Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 5 eggs, room temperature
- 4 teaspoons lime zest, divided
- 1 1/2 teaspoons coconut extract, divided
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-13.5 oz can Coconut Milk (not lite) divided
- 1 cup sweetened, flaked coconut
- 1 cup confectioners' sugar
- Optional: lime curd, butter and berries*
Directions
- Preheat oven to 325°F. Grease and lightly flour 10-inch bundt pan or use baker's spray that contains flour.
- Beat butter and sugar until fluffy (about 3 minutes). Add eggs, one at a time, beating well between each. Mix in 3 teaspoons of lime zest and 1 teaspoon of coconut extract.
- Sift flour, baking powder and salt. Add one half of flour mixture to wet ingredients. Mix well. Add 1 cup of Coconut Milk and mix until combined. Add remaining half of flour mixture and flaked coconut. Mix on low, until ingredients are just combined.
- Scoop batter evenly into prepared pan. Bang pan on counter, once or twice, to remove any air bubbles. Bake 55-60 minutes or until golden brown and toothpick inserted in middle comes out clean.
- While cake is cooking: prepare glaze by whisking confectioners' sugar, 2 tablespoons of Coconut Milk, 1 teaspoon of remaining lime zest and 1/2 teaspoon of remaining coconut extract until smooth. Add more confectioners' sugar if a thicker glaze is desired.
- Cool cake in pan on a wire rack for 10 minutes. Invert cake onto rack. Drizzle with glaze while cake is still warm. Serve with lime curd for an extra treat.
In This Recipe