Easy Coconut Lime Drizzle Cake

A coconut lime bundt cake with a sweet coconut lime glaze drizzled over top. Sprinkle with toasted coconut and it's sure to be a real crowd pleaser!

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 510kcal

Cost $15

2 ½ cups all purpose flour
2 teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter (1 cup) room temperature, plus extra for greasing the bundt pan
1 ¾ cups granulated sugar
1 lime, zest and juice
6 large eggs room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 cup canned unsweetened coconut milk (see notes)
1 cup sweetened coconut flakes plus about ⅓ cup extra for toasting

Preheat oven to 350 degrees F. Using softened butter or nonstick spray, coat a 10 inch bundt pan thoroughly so the cake doesn't stick.
In a medium bowl, combine flour, baking powder, and salt. Set it aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and lime zest over medium speed. Beat until the butter and sugar mixture is creamy and pale in color.
Slowly beat in eggs, vanilla extract, coconut extract, and fresh lime juice until combined.
Beat in half the flour mixture and half of the coconut milk until combined. Then, repeat again with the rest until just combined. Don't over mix.
Using a spatula, fold the coconut into the batter.
Pour batter into the prepared bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean with a few moist crumbs. Allow cake to cool for 10 minutes, before turning it out onto a cooling rack to cool completely.
Meanwhile, prepare the toasted coconut topping: Spread additional coconut on a baking sheet and place it in the 350 degree F oven. Watch it carefully so it doesn't burn. Remove coconut after about 5 minutes, or when it turns fragrant and perfectly golden brown.
When the cake is completely cool, about 1-2 hours after baking, make the glaze: In a small bowl, combine powdered sugar, coconut milk, lime zest, and coconut extract. Stir to combine.
Drizzle the coconut lime glaze over top and sprinkle with toasted coconut. The glaze will harden as it sits.

To store: Store glazed or unglazed cake in an airtight container for about 3 days. If unglazed, make the glaze just before serving.
To freeze: Wrap the unglazed coconut lime bundt cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze up to 3 months. Make the glaze and pour it on top just before serving.
To defrost: Remove the cake from the freezer and allow it to defrost in the refrigerator overnight. Remove the cake from the refrigerator about an hour before serving to allow it to come to room temperature. Glaze the cake and top it with toasted coconut just before serving.

For the unsweetened coconut milk, make sure to fully mix the fat at the top of the can into the water at the bottom before measuring and adding it to the cake batter.
If you don't have coconut extract, you can simply substitute with additional vanilla extract instead. However, the cake and the glaze may not have as much coconut flavor.
This cake does not need to be refrigerated. For optimal taste and texture, store the cake in an air tight container on your counter for about 3 days. After 3 days, the cake will still be good but it might be slightly drier in texture.