Coconut Blueberry Lime Bundt Cake- whoa that title is quite the mouth full! But a deliciously tangy sweet mouthful.
It seems that I get the urge to make a citrus bundt cake during the month of January every year. Last year I made a Lemon Poppyseed Bundt Cake, and the year before that I made a Triple Citrus Bundt Cake, along with many other citrus flavored recipes. My reasoning- about 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!
This year we decided to juice all of the excess lemons and limes and freeze the juice and zest. Now, I will have lemon and lime juice readily available for all of my spring and summer recipes!
Now let’s talk about this cake. Coconut and lime is my absolute favorite flavor combination. It is so fresh and slightly sweet. Adding blueberries gives it a burst of fruity flavor and of course adds beautiful color. Bundt cakes are great because they are so simple to make. You don’t have to deal with multiple pans and a simple glaze or frosting drizzle makes the cake.
So if you are looking for a simple cake that will make any winter day brighter (and heat up your kitchen) then this it! Enjoy!
- 1 cup butter , softened
- 2 cups sugar
- 4 eggs
- 1-1/2 teaspoons lime juice
- 1-1/2 teaspoons coconut extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 and 1/2 tablespoon grated lime peel
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon freshly grated lime peel
- 3/4 cup shredded coconut
- Preheat oven to 350 degrees. Generously spray a 10-12 cup bundt pan with non stick cooking spray.
- Sift flour, baking powder, and salt into a bowl and set aside.
- In the bowl of your electric mixer, beat together 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 and buttermilk (about 3 times each) mixing until just combined.
- Stir in lime peel and blueberries.
- Pour batter into prepared bundt 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 to remove the cake and allow to cool completely.
- 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. Enjoy!