Moist Coconut Lime Bundt Cake Recipe with Easy Zesty Citrus Glaze

“Hey, you’ve gotta try this cake!” That’s what my neighbor said last summer when she slid a slice of her coconut lime bundt cake across the fence to me. Honestly, I was skeptical at first — coconut and lime together? I’m more of a straightforward chocolate or vanilla type. But one bite, and I was hooked. The cake was unexpectedly moist, with that zingy lime cutting through the sweet coconut like a little tropical vacation on my tongue. It wasn’t over the top or fussy; just simple, bright, and perfect for those languid afternoons with a cold drink.

What stuck with me wasn’t just the flavor but how effortless it felt to whip up, especially when I was juggling life’s chaos (and trust me, that’s a lot). I’ve since made this Moist Coconut Lime Bundt Cake with Zesty Citrus Glaze more times than I can count — sometimes twice in a week — tweaking things here and there until it felt just right. You know, that kind of cake you keep coming back to, the one that somehow feels like sunshine even on a gray day.

It’s not just dessert; it’s a little moment of joy, an easy way to impress a last-minute guest or treat yourself after a long day. I’m sharing it here because sometimes the best recipes come from unexpected gifts and simple kindness — and this cake definitely deserves a spot in your kitchen.

Why You’ll Love This Recipe

This moist coconut lime bundt cake recipe is one I trust to deliver every time — that’s saying something. I’ve tested it across seasons and crowds, and it never fails to impress. Here’s why it stands out:

• Quick & Easy: You can mix this cake up in under 20 minutes, making it ideal for busy weeknights or last-minute celebrations.
• Simple Ingredients: No need for a specialty store run — pantry staples like shredded coconut, fresh limes, and basic baking essentials are all you need.
• Perfect for Any Occasion: Whether it’s a summer brunch or a cozy coffee break, this cake fits right in — kind of like those fluffy lemon ricotta pancakes that bring brightness to the table.
• Crowd-Pleaser: Adults and kids alike keep asking for seconds — and it’s easy to see why.
• Unbelievably Delicious: The moist texture combined with the zesty citrus glaze creates a balance that’s both refreshing and indulgent.

What makes this recipe different? It’s the little things: using coconut milk in the batter for that extra tenderness, and a glaze that’s not just sugary but packed with fresh lime and a hint of orange for complexity. No one wants a flat glaze, right? And the bundt pan? That’s not just for looks — it helps the cake bake evenly and keeps it moist inside.

Honestly, this recipe is the kind that makes you pause, close your eyes with the first bite, and savor the moment — not just another cake, but a slice of something special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh additions that really bring everything to life.

• For the Cake Batter:
• All-purpose flour – 2 ½ cups (315 g), sifted for lightness
• Baking powder – 2 ½ tsp, to give that perfect rise
• Baking soda – ½ tsp, balances acidity
• Salt – ½ tsp, enhances flavor
• Unsweetened shredded coconut – ¾ cup (60 g), for texture and tropical notes (I prefer Bob’s Red Mill shredded coconut)
• Granulated sugar – 1 ¾ cups (350 g), for sweetness
• Unsalted butter – ¾ cup (170 g), softened (for richness and moisture)
• Coconut milk – 1 cup (240 ml), full-fat (adds moistness and subtle coconut flavor)
• Large eggs – 4, room temperature (helps with structure)
• Fresh lime juice – ¼ cup (60 ml), about 2-3 limes, for brightness
• Lime zest – from 2 limes, to boost citrus aroma
• Vanilla extract – 1 tsp, for warmth
• For the Zesty Citrus Glaze:
• Powdered sugar – 1 cup (120 g), sifted for smooth glaze
• Fresh lime juice – 2 tbsp (30 ml)
• Fresh orange juice – 1 tbsp (15 ml), adds depth
• Finely grated lime zest – 1 tsp, for extra zing

Substitution tips: Use almond flour for a gluten-free twist, but expect a denser cake. Swap coconut milk with regular whole milk if you want a milder coconut flavor. If dairy-free, choose a plant-based butter and coconut yogurt as a moistening agent. In summer, try replacing shredded coconut with toasted coconut flakes for a crunchier texture.

Equipment Needed

• Bundt cake pan (10-inch/25 cm) – This is key for the cake’s signature shape and even baking. If you don’t have one, a tube pan works as a substitute but expect a slightly different look.
• Mixing bowls – One large for dry ingredients and one medium for wet.
• Electric mixer or stand mixer – Makes creaming butter and sugar easier and gets a fluffier batter. A good kitchen hand mixer works well if you don’t own a stand mixer.
• Measuring cups and spoons – For precise ingredient amounts.
• Microplane or fine zest grater – For zesting limes and oranges finely.
• Rubber spatula – Helps scrape down bowl sides without wasting batter.
• Cooling rack – For letting the cake rest evenly after baking.

Personally, I’ve tried silicone bundt pans, and while they’re great for non-stick, they don’t brown the crust quite as beautifully as metal ones. If you use a silicone pan, be gentle when unmolding to keep the shape intact. Also, a well-greased pan is a must to avoid sticking. I swear by a baking spray with flour mixed in or brushing the pan with melted butter and dusting with flour.

Preparation Method

1. Preheat your oven to 350°F (175°C) and grease your bundt pan thoroughly. Set aside. This step ensures the pan is ready and prevents any sticking surprises later.
2. Mix dry ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, and shredded coconut. This helps evenly distribute leavening agents and coconut throughout the batter.
3. Cream butter and sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. You’ll notice the mixture turning pale and creamy — that’s your cue that air has been incorporated for a tender crumb.
4. Add eggs one at a time: Beat in the eggs, one by one, making sure each is fully incorporated before adding the next. This step is crucial for smooth batter and prevents curdling.
5. Incorporate lime and vanilla: Mix in the fresh lime juice, lime zest, and vanilla extract until combined. The citrus aroma will start to brighten the kitchen.
6. Alternate adding dry ingredients and coconut milk: With the mixer on low speed, add the dry ingredients in three parts, alternating with two parts of coconut milk (beginning and ending with dry). This prevents overmixing and keeps the batter tender. Mix just until combined after each addition.
7. Pour batter into the bundt pan: Scrape the batter into your prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles.
8. Bake: Place in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Around 45 minutes, start checking — ovens vary — and trust your senses. The cake should smell fragrant and the edges start to pull away slightly from the pan.
9. Cool in the pan: Let the cake cool in the pan for 15 minutes. This resting time helps the cake set and makes removing it easier.
10. Invert onto a cooling rack: Carefully flip the bundt pan onto a rack to release the cake. Let it cool completely before glazing; otherwise, the glaze might melt and run off too much.
11. Make the citrus glaze: In a small bowl, whisk the powdered sugar with lime juice, orange juice, and lime zest until smooth and pourable. Adjust consistency with a little more juice or powdered sugar as needed.
12. Glaze the cake: Drizzle the zesty citrus glaze evenly over the cooled cake. For a pretty effect, let some glaze drip down the sides naturally.

Tip: If you notice the cake is browning too fast but still not cooked inside, loosely cover it with foil for the last 15 minutes of baking. And when mixing, avoid overbeating once the flour is added to keep the crumb tender.

Cooking Tips & Techniques

Baking a moist coconut lime bundt cake comes down to a few key tricks I’ve learned after a handful of almost-misses. First, temperature matters — ingredients like eggs and butter should be at room temperature to blend smoothly. Cold butter can lead to uneven batter and dense cake.

When zesting citrus, avoid the white pith beneath the skin; it’s bitter and can harshen the glaze or batter. A microplane works wonders here for fine zest that distributes flavor evenly.

One mistake I made early on was skimping on the coconut milk, thinking less liquid meant firmer cake. Turns out, coconut milk adds a subtle richness and moisture that you can’t get from regular milk. If you want a lighter version, try half coconut milk and half buttermilk for a slight tang.

Timing is another factor — don’t rush cooling before glazing. I once glazed a warm cake, and the glaze slid right off, leaving me with a bare cake and a sticky pan. Patience pays off here.

Multitasking tip: While the cake bakes, prepare the glaze. It only takes five minutes and saves time while the cake cools. Plus, you get to enjoy that fresh citrus aroma filling the kitchen twice.

Variations & Adaptations

• Dairy-Free Version: Use coconut oil instead of butter and a plant-based milk alternative if you want to keep it fully vegan. The cake remains moist and flavorful without losing its tropical charm.
• Tropical Flavor Boost: Add ½ cup of finely crushed pineapple or mango chunks to the batter for an extra fruity surprise. Just fold it in gently at the end to avoid sogginess.
• Spiced Citrus: For a warm twist, include 1 tsp of ground ginger or cardamom in the dry ingredients. This adds a subtle spice that pairs beautifully with lime and coconut.
• Gluten-Free Adaptation: Swap all-purpose flour for a gluten-free flour blend (like Bob’s Red Mill 1-to-1). The texture will be slightly different but still delicious.
• Personal Favorite: I once swapped the zesty citrus glaze for a light coconut cream cheese frosting, which made the cake richer and perfect for a festive occasion. It paired well with the bundt’s texture but can be too much for everyday snacking.

Serving & Storage Suggestions

Serve this bundt cake slightly chilled or at room temperature — both work well. The citrus glaze sets nicely when chilled but softens beautifully at room temp for that melt-in-your-mouth feel. Pair it with a cup of freshly brewed coffee or a light herbal tea to balance the sweetness.

If you’re planning a brunch, this cake fits right alongside dishes like the classic Quiche Lorraine or a fresh fruit salad for a well-rounded spread.

Store leftovers tightly wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake (unglazed) wrapped well in foil and plastic wrap for up to 3 months. Thaw overnight in the fridge and add glaze just before serving.

Reheat slices briefly in the microwave (10-15 seconds) to bring back that fresh-baked warmth. Over time, the lime flavor in the glaze deepens — the cake almost tastes better the next day, which is a lovely bonus!

Nutritional Information & Benefits

This coconut lime bundt cake offers a balanced treat with about 320 calories per slice (based on 12 slices), including healthy fats from coconut milk and butter. The shredded coconut adds fiber and a dose of medium-chain triglycerides (MCTs), which some studies suggest can support metabolism.

Lime juice and zest provide a boost of vitamin C and antioxidants, making this cake a bit more than just sugary comfort. It’s gluten-containing by default but can be made gluten-free with simple swaps, and it’s naturally nut-free unless you add variations.

From a wellness perspective, this cake is a reminder that indulgence doesn’t have to be heavy or overwhelming. The fresh citrus cuts through the richness, making each bite feel lighter and more refreshing than your standard bundt.

Conclusion

Making this Moist Coconut Lime Bundt Cake with Zesty Citrus Glaze has become a kind of ritual for me — a way to slow down, enjoy simple ingredients, and share something joyful. It’s not complicated, but it’s thoughtful, and that’s why it’s stuck around my recipe collection for so long.

Feel free to play with the citrus notes or coconut intensity to suit your taste. Whether you’re baking for a crowd or just treating yourself, this bundt cake offers a little sunshine in every slice.

If you’ve enjoyed this recipe, I’d love to hear how you made it your own or what you paired it with — maybe alongside a batch of those champagne cupcakes for a festive dessert table? Sharing your experience keeps the kitchen stories alive and sweet.

Happy baking, and here’s to many more cozy, zesty moments!

FAQs

Can I make this bundt cake ahead of time?

Absolutely! Bake the cake a day in advance, store it wrapped tightly, and add the glaze just before serving to keep it fresh and vibrant.

What if I don’t have a bundt pan?

You can use a tube pan or a regular round cake pan, but the baking time might vary. Keep an eye on it and test with a toothpick.

Can I use dried shredded coconut instead of fresh?

Dried, unsweetened shredded coconut works well and is what I usually use. Toast it lightly if you want more flavor and crunch.

How do I prevent the cake from sticking to the pan?

Grease thoroughly with butter and dust with flour or use a baking spray with flour. Let the cake cool slightly before unmolding.

Is the glaze necessary?

The glaze adds a bright, zesty finish that balances the cake’s sweetness, but you can skip it or replace it with a light dusting of powdered sugar if preferred.

Print