Lemon-Lime Coconut Bundt Cake

Hello friends!

Spring has come, and along with it comes this bright and easy Lemon-Lime Coconut Bundt Cake.

There is nothing like the taste of citrus to bring sunshine to your taste buds, and this scrumptious cake is like springtime in a pan. Buttermilk and butter make this lemon cake, tender,moist, and perfect. This cake gets its zing from a refreshing tropical blend of lemon, lime, and coconut, all soaked with a refreshing sweet lemony-lime syrup. A wonderful cake that’s bursting with fresh springtime flavors.

Spring forward and make this really simple cake, loaded with lemon flavor and perfect for spring and summer special occasions!

Tie on an apron and turn on the oven, Let’s Bake!

For the Cake:

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup sweetened coconut

2 cups sugar

3 tablespoons grated lemon zest

1 teaspoon grated lime zest

3 tablespoons lemon juice

3/4 cup buttermilk

1 tablespoon vanilla

3 large eggs

Lime Syrup:

1/2 cup water

1/2 cup sugar

2 teaspoons vanilla

2 tablespoons fresh lime juice

3 tablespoons fresh lemon juice

Shredded coconut and grated lime zest to garnish

Position a rack in the middle of the oven and preheat to 350 degrees. Grease and flour a Bundt pan, set aside.

Whisk together the buttermilk, lemon juice, and vanilla extract in a separate bowl.

Sift the flour, baking powder, and baking soda in a separate bowl.

In a bowl of a heavy-duty mixer, beat the butter, salt, and sugar with the paddle attachment at medium speed until light, about 3-5 minutes. Add the eggs one at a time, beating after each addition until just combine. Beat in the lemon/lime zest.

Reduce the speed to low and add one-third of the flour mixture to the butter mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Scrape down the bowl as needed.

Pour the batter into the prepared Bundt pan and smooth top with a rubber spatula. Tap the pan on the counter to settle batter in the pan. Place a baking sheet under the Bundt pan and bake for 50-60 minutes, rotating pan halfway through baking. Let cake cool in the pan for 10 minutes, then invert into racks to cool.

To make the syrup, bring the water and sugar to a boil in a small saucepan. Remove from the heat and stir in the juices and vanilla. Brush the hot syrup evenly all over the cake and serve.

Thanks for stopping by.

Bake some LOVE!

Eileen~

One Comment Add yours

  1. foodzesty says:

    It looks so pretty 🙂 Thank you for sharing 🙂

    Like

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