Coconut Lime Cream Cheese Bundt Cake Recipe

Name: Coconut Lime Cream Cheese Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups cake flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 1/4 sticks butter at room temp.; 8 ounces cream cheese softened; 2 1/2 cups granulated sugar; 6 eggs at room temp.; 1 teaspoon vanilla; 4 tablespoons fresh lime juice; 2 teaspoons lime zest finely grated; 1 cup coconut unsweetened; 1/2 cup lime juice; 2/3 cup granulated sugar

Servings: persons

3 1/4 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 sticks butter at room temp.
8 ounces cream cheese softened
2 1/2 cups granulated sugar
6 eggs at room temp.
1 teaspoon vanilla
4 tablespoons fresh lime juice
2 teaspoons lime zest finely grated
1 cup coconut unsweetened
1/2 cup lime juice
2/3 cup granulated sugar

1
In a medium bowl, sift the flour, baking Soda, and salt together and set aside.
2
In a large bowl beat the cream cheese and butter on medium speed until creamy.
3
Gradually add the sugar and keep beating until light and fluffy ( about 5 minutes ). Scrap the sides occasionally as you beat the mixture.
4
Add the eggs one at a time and beat at medium-high speed after each addition.
5
Beat in the vanilla, lime juice and coconut.
6
At low speed, beat in the flour mixture in 3 separate additions. Beat each addition only until it's just incorporated.
7
Stop the mixer now and then to scrap the sides of the bowl.
8
After all the flour mixture has been added, fold in the lime zest.
9
Carefully pour or spoon the batter into greased and floured 10-inch bundt pan. Try and spread the batter so that the sides are higher than the center.
10
Bake at 350 degrees until the cake is golden or until a long thin knife inserted in the center comes out clean. About 1 hour and 30 minutes. Keep a close eye on the colour, it may not take this long to bake.
11
When the cake is done place it on a wire cooling rack and let it cool off for about 15 minutes. While the cake is cooling, make the glaze.
12
Whisk all the glaze ingredients together in a small bowl until blended.
13
Invert the cake over a large plate ( after 15 min. of cooling ). and carefully lift off the pan.
14
Poke holes all over the surface and try to go deep inside so the glaze will drip throughout the cake.
15
Using a spoon, carefully drizzle the glaze all over the entire surface allowing it to seep into the holes and slide down the sides. There will be a pool of glaze in the center of the cake. This can be spooned up and served with the individual slices. Serve with fresh berries and a margarita

1850

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/4 cups cake flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 1/4 sticks butter at room temp., and more.

Yes, Coconut Lime Cream Cheese Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Lime Cream Cheese Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions