Coconut Lime Blueberry Bundt Cake
Coconut Blueberry Lime Bundt Cake
This cake has a burst of citrus combined with sweet blueberries and coconut.
Author: Jackie
  • 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
  • Icing:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon freshly grated lime peel
  • 3/4 cup shredded coconut
  1. Preheat oven to 350 degrees. Generously spray a 10-12 cup bundt pan with non stick cooking spray.
  2. Sift flour, baking powder, and salt into a bowl and set aside.
  3. In the bowl of your electric mixer, beat together butter and sugar until light and fluffy, around 4 minutes on medium high speed.
  4. Add eggs, one at a time, throughly mixing before adding the next egg.
  5. Beat in lime juice and coconut extract.
  6. Alternately add flour and buttermilk (about 3 times each) mixing until just combined.
  7. Stir in lime peel and blueberries.
  8. Pour batter into prepared bundt pan and place in preheated oven.
  9. Bake for 60-70 minutes or until a knife is inserted and comes out clean.
  10. When cake is done, allow to cool for 10 minutes then flip the pan over to remove the cake and allow to cool completely.
  11. 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!