Coconut Blueberry Lime Bundt Pound Cake Recipe

This Coconut Lime Blueberry Bundt Cake is the perfect summer dessert. It's moist and fluffy, with a hint of coconut and lime, and it's topped with a sweet and tart glaze. This cake is sure to be a hit at your next gathering!

This cake is perfect for a summer party or barbecue. It's also great to serve with coffee or tea. So next time you're looking for a delicious and refreshing dessert, give this Coconut Lime Blueberry Bundt Cake a try!

This Coconut Lime Blueberry Bundt Cake is a delightful summer dessert that combines the flavors of coconut, lime, and juicy blueberries. The cake is made with simple pantry ingredients like flour, sugar, eggs, butter, and baking powder. The addition of coconut and lime to the batter gives it a tropical twist, while the blueberries add a burst of sweetness and tartness. Baking the cake in a bundt pan not only ensures even baking but also creates an elegant presentation.

It seems that I get the urge to make a citrus dessert every few months. My reasoning comes from the 10 citrus trees that are very heavy with glorious fruit!

While we eat our weight in the oranges and tangerines and basically beg people to take a bag of fruit home with them when they leave, we still have fruit that drops to the ground. This bugs me big time. I absolutely hate wasting food! To avoid this, I have started to juice and zest the citrus and then freeze it in ice cube trays. This makes things so much easier for on the whim baking! 

If you're a coconut love like we are, try out our Mango Coconut Cake, Lime Coconut Bars, and our Coconut Lover Cupcakes.

WHY WE LOVE THIS BLUEBERRY LIME POUND CAKE RECIPE

• Perfect Flavor- Coconut and lime is my absolute favorite flavor combination. It is so fresh and slightly sweet. Adding fresh blueberries gives it a burst of fruity flavor and of course adds beautiful color. 
• Simplicity- Bundt cakes are great because they are so simple to make with pantry ingredients. You don't have to deal with multiple pans and a simple glaze or frosting drizzle makes the cake.
• So pretty- You can toast the coconut or leave it white, but either way this is such a pretty cake. It would look great on any dessert table with a tropical flair! 

INGREDIENTS TO MAKE THIS TROPICAL POUND CAKE 

• Unsalted butter
• Granulated white sugar
• Large eggs
• Fresh Lime juice
• Coconut extract- for added coconut flavor
• All-purpose flour
• Baking powder
• Salt
• Buttermilk
• Lime zest
• Fresh or frozen blueberries

Lime Glaze

• Powdered sugar
• Freshly squeezed lime juice
• Freshly grated lime zest
• Shredded coconut, for garnish. I like to toast mine under the broiler for a minute for added color and crunch.  

HOW TO MAKE THIS BLUEBERRY LIME AND COCONUT CAKE

STEP ONE- Over prep the pan! 

Preheat your oven to 350 degrees. Generously spray a 12-cup bundt pan with non stick cooking spray. Go crazy, the last thing you want is a cake that sticks to the pan! Trust me, it took me three tries and a new pan to shoot this recipe! 

STEP TWO- Make the batter

Sift flour, baking powder, and salt into a medium bowl and set aside. In the bowl of your electric mixer or a large bowl, cream butter and sugar until light and fluffy, around 4 minutes on medium high speed. Add eggs, one at a time, throughly mixing before adding the next egg. Beat in lime juice and coconut extract. Alternately add flour mixture and buttermilk (about 3 times each) mixing until just combined on low speed, scraping down the sides of the bowl occasionally. Stir in lime peel and blueberries. 

STEP THREE- Bake and lick the bowl of any leftover cake batter (at your own discretion of course)

Pour or spoon batter into prepared pan and place in preheated oven. Bake for 60-70 minutes or until a knife is inserted and comes out clean. When cake is done, allow to cool for 10 minutes then flip the pan over on a wire rack to remove the cake and allow to cool completely.

STEP FOUR- Make the glaze

To icing combine the powdered sugar and lime juice until smooth. Stir in lime peel. Pour over cake, sprinkle with shredded coconut, slice and serve. 

Substitutions and Tips:

• Buttermilk: You can substitute regular milk for the buttermilk in this recipe. However, you may need to add an extra ½ teaspoon of baking powder.
• Blueberries: You can substitute other types of berries for the blueberries in this recipe. For example, you could use raspberries, blackberries, or strawberries.
• Coconut extract: You can substitute another type of extract for the coconut extract in this recipe, or even omit it if you do not like the flavor. For example, you could use almond extract, vanilla extract, or lemon extract.
• Switch up the citrus: Lemon or even orange would be a great substitution for the lime flavor in this recipe. 
• Coconut- To toast or not to toast? I've done it both ways and they are equally delicious, so we will leave this as your personal choice. 

RECIPE ADDITIONS:

• Shredded coconut: You can add shredded coconut to the batter for a tropical flavor and texture.
• Chopped nuts: You can add chopped nuts to the batter for a crunchy texture.
• Dried fruit: You can add dried fruit to the batter for a chewy texture.
• Different type of extract: You can add a different type of extract to the batter for a different flavor. For example, you could use almond extract, vanilla extract, or lemon extract.
• Lemon curd- Pour ½ of the cake batter into the pan then swirl in some luscious lemon curd. Top with remaining batter and bake for an extra burst of lemon. 
• Top of the Cake Glaze- For a little extra tartness, make a cream cheese frosting. You can also add coconut milk or heavy cream to the glaze. Or omit the glaze altogether and use fresh whipped cream on top of the cooled cake. 

I hope these substitutions and additions help you make the perfect Coconut Blueberry Lime Bundt Pound Cake!

FAQ's

Can I substitute another type of milk for the buttermilk?

Yes, you can substitute another type of milk for the buttermilk. However, you may need to adjust the amount of baking powder depending on the type of milk you use. For example, if you use whole milk, you may need to add an extra ½ teaspoon of baking powder.

Can I use frozen blueberries?

Yes, you can use frozen blueberries in this recipe. However, you may need to increase the baking time by a few minutes since the frozen berries will chill the batter a bit. 

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. The cake can be baked and cooled completely, then wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. The cake can also be frozen for up to 2 months.

What else can I add to this cake?

You can add other ingredients to this cake to give it a different flavor or texture. For example, you could add shredded coconut, chopped nuts, or dried fruit. You could also add a different type of extract, such as almond extract or vanilla extract.

MORE TROPICAL RECIPES WE THINK YOU'LL LOVE

1. Mini Hawaiian Guava Cakes
2. Pineapple Upside Down Cakes
3. Watermelon Margaritas

Original photos from 2017.