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Lime & Coconut Bundt

In my house, Sundays are usually a day for ‘taking it easy’. It’s a day for long walks with the dog, catching up on tv we missed through the week and, of course, baking!

I try to bake most Sundays as part of the Sunday Baking Club, and today was no exception.

Laying in bed this morning, wondering what to bake, my mind wandered to all the gorgeous food I’d seen this week since starting the blog. That’s when I remembered it. As soon as I thought about this wonderful Froothie Lime Curd from Jac at Tinned Tomatoes I knew I had to make a cake with lime.

After a bit of deliberation, I decided on a Lime and Coconut Bundt, since I’d bought a new bundt pan earlier this week. It is absolutely delicious, even if I do say so myself…

Lime and Coconut Bundt Cake

I used coconut milk concentrate sachets in this, but if you can’t find these you can use the same weight of creamed coconut grated and added to a little boiling water to form a thick paste. Let it cool before you use it. Similarly, if you don’t want to make your own lime curd then Tesco sell a ‘Key Lime Curd’ that I think would work well.

Coconut and Lime Bundt Cake


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Lime & Coconut Bundt
A lovely refreshing bundt cake, full of the flavours of creamy coconut and zesty lime
Ingredients
  • 300g caster sugar
  • 300g butter or baking spread
  • 50g coconut milk concentrate
  • 300g self-raising flour
  • 1.5 tsp baking powder
  • 50g dessicated coconut
  • 6 medium eggs
  • Juice and zest of 1 lime
  • 3-4 tbsp lime curd

  • For the glaze and topping:
  • Juice and zest of 1 lime
  • 50g coconut milk concentrate
  • Up to 300g icing sugar
  • 3-4 tbsp toasted dessicated coconut
Instructions
1. Preheat the oven to 160ºC.2. Cream the butter (or baking spread) and sugar together in a food mixer or by hand until creamy and well-combined.3. Mix in the coconut milk concentrate.4. In a seperate bowl, mix together the flour, baking powder and dessicated coconut.5. Add 2 eggs and 1/3 of the flour mixture to the butter and sugar then mix to combine. Repeat until all eggs and flour have been used.6. Add in the zest and juice of the lime, then beat the mixture for 10-15 secs to ensure all ingredients are well mixed.7. Pour half of the mixture into a pre-greased and floured tin then spoon over the lime curd. Top with the remaining mix and bang the tin on a hard surface several times to level.8. Bake in the center of the oven for 45-60 mins, or until cooked. To test, insert a skewer into the center of the cake, if it comes out clean then the cake is cooked.9. Let the cake stand for 10mins then turn out of the tin onto a cooling rack. Leave to cool completely.
For the glaze and topping:10. Mix the lime juice, zest and coconut milk concentrate together until combined then add enough icing sugar until you have a thick but pourable glaze. The amount of icing sugar needed will vary widely depending on how juicy your lime is, the amount quoted is just a guide.11. Pour the glaze over the cooled cake, then top with the toasted coconut.
Details
Prep time: Cook time: Total time: Yield: 1 10-Cup bundt cake

For more great bundt cakes, take a look at my Pinterest board: ‘Does my Bundt look big in this?!’



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