Coconut and lime bundt cake via Claire K Creations

I did it, I finally did it. Just a few weeks ago, I, after talking about wanting one for well over a year, bought a bundt tin. Can you be in love with a tin? I’ve only baked two cakes in it so far but the shape they they emerge from the tin is just so beautiful I’d be surprised if my other tins ever make their way out of the drawer again.

Coconut and lime bundt cake via Claire K Creations

Seriously, what’s not to love about the way the icing cascades down the sides in perfect ridges aided by the shape of the special tin. The first cake to be lucky enough to christen the tin was a coconut and lime bundt cake. It’s lovely and light with a slightly crumbly texture and flakes of coconut in every mouthful.

Coconut and lime bundt cake via Claire K Creations

I took this as dessert to a dinner party at a friend’s on Friday and my non-citrus loving friend liked that there was just a hint of lime but it wasn’t at all over-powering. I personally like a lot of lime so probably would add a bit more if I made it again but the little bit balanced the coconut nicely.

Coconut and lime bundt cake via Claire K Creations

Isn’t it beautiful? Everyone should own a bundt tin I think. I was so nervous about taking the cake out of the tin for the first time but my greasing and flouring made the cake slip out with ease. I topped mine with toasted flakes of coconut and a little extra lime zest for a colour boost. It would actually make a pretty, summery addition to a Christmas dessert table don’t you think? Enjoy!

What about you? Is there a kitchen item that you’ve wanted for ages and now you have it you love it? Do you have a bundt tin?

Coconut and lime bundt cake via Claire K Creations

Coconut and lime bundt cake

Coconut and lime bundt cake

Yield: 10
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes



  • 185g (1.5 sticks) butter, softened
  • 1 1/4 cups caster (superfine) sugar
  • 3 free-range eggs
  • 2 1/2 cups self-raising flour
  • 1/2 cup coconut cream
  • 2 tbsp lime juice
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1 cup flaked coconut, toasted


  • 1 cup icing sugar
  • 1-2 tbsp water
  • 1/4 tsp coconut essence
  • 1/2 tsp finely shredded lime rind
  • extra coconut and lime zest and icing sugar for decorating


  1. Pre-heat the oven to 160C (350F) fan-forced and lightly grease a 10 cup capacity bundt tin with butter. I also floured mine just in case.
  2. In the bowl of an electric mixer, beat the butter until light and creamy then slowly add the sugar until light and fluffy.
  3. Add the eggs, one at at time, making sure each one is incorporated before adding another.
  4. Scrape down the bowl.
  5. In a separate bowl, stir the coconut cream, lime juice, water and vanilla together.
  6. Add half the flour to the mixer and beat it through then add half the coconut cream mixture.
  7. Repeat with the remaining ingredients.
  8. Take the bowl off the stand and fold through the toasted coconut.
  9. Bake for 45-55 minutes or until a cake tester inserted in the middle comes out clean.
  10. Leave to rest in the tin for 10 minutes then transfer to a wire rack to cool.
  11. To make the icing, mix all the ingredients together until they form a drizzle.
  12. Drizzle over the cooled cake then top with coconut, lime and dust with icing sugar.


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