Coconut Lime Cake

We had an excess of limes this weekend and this cake sure put them to good use! It is fluffy and buttery, filled with tropical flavors and soaked in a honey lime syrup that simply celebrates summer. Topped with whipped cream, it’s the perfect dessert for that barbecue or brunch on the patio.

This recipe is vegetarian and done in less than 90 minutes.

Serves 12 | Vegetarian | 30 minutes hands-on, 50 minute bake

For the cake
2 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp sea salt
2 sticks salted butter, softened
2 cups sugar
1/2 cup freshly squeezed lime juice
3 eggs
1/2 tsp coconut extract (can sub almond)
1 cup shredded coconut
For the syrup
1/3 cup freshly squeezed lime juice
1/2 tbsp lime zest
1/2 tbsp honey
1/4 tsp sea salt
Toppings
1/2 cup shredded coconut
1/2 tbsp lime zest

Preheat the oven to 350 degrees F. Grease a full-sized Bundt pan with butter and dust with flour. Make sure every nook and cranny is coated to ensure the cake won’t stick. In a large bowl, whisk together the flour, baking powder, and salt. In the bow of a stand mixer, beat together the butter and sugar on medium speed. When creamy, add the eggs, lime juice and coconut extract and mix until just combined. Beat in half the flour mixture, then add in the second half. Finally, beat in the shredded coconut.

Pour the batter into the cake pan and bake for 45-50 minutes until a toothpick inserted into the middle part of the cake comes out clean. Remove and let sit for at least 15 minutes before turning came out onto a cooling rack.

Whisk the lime juice, zest, honey and sea salt together to make the syrup. In a small saucepan, heat the coconut shreds over medium heat, stirring constantly until slightly browned. Transfer the cake to a cake plate and poke some holes in the top with a fork. Pour the syrup slowly over cake, letting it soak into the holes and drizzle down the sides. Sprinkle the coconut shreds on top to cover the fork holes and add a sprinkle of lime zest.