This coconut bundt cake with lime glaze is a doctored cake mix that yields a moist, dense, flavorful and delicious cake.
If you want a cake that is easy to make, freezes beautifully, tastes delicious, and is a guranteed crowd pleaser, look no further than this coconut bundt cake with lime glaze. The flavors of sweet coconut and tart lime are a match made in bundt cake heaven!
Easy to make. The cake mix makes this super easy to make with just a few additional ingredients to make the cake taste “from scratch.” The best part is the easy to make, easy to pour yummy glaze~SO much easier than frosting layers!
Freezes beautifully: This cake freezes like a charm. Simply place it inside a freezer ziploc (the 2 gallon size works best), remove as much air as possible, and date/label the bag. The cake will be good for up to 2 months. When ready to serve, allow to thaw at room temp for 2-3 hours. Note:
Moist & delicious: The cake gets a moist, dense crumb from the eggs & sour cream. The tart lime is the perfect balance to the sweet coconut flavor from the mix.
Guaranteed crowd pleaser. I made this cake for our young marrieds’ small group recently It was completely devoured, and there were myriad comments about how yummy it was.
Coconut supreme cake mix: There are no stores in Birmingham that stock this Duncan Hines coconut supreme cake mix, so I ordered a bundle of 3 boxes from amazon.Duncan Hines SIgnature Deliciously Moist Coconut Supreme Cake Mix, 16.5 oz (3 Pack).
After trying and loving this cake, I asked my local Publix to order the mix for me. I just got word yesterday that my case has arrived (12 boxes of mix)~so I’ll be freezing this to have when needed. If any of you Birmingham friends want a box, I’m happy to share. Just shoot me a text and I’ll save you a box!
For all non-Birmingham savvys, I’d definitely ask your local grocery store if they will order for you. Feel free to leave comments below if you’ve seen it in stores near you.
I hope to hear from any of you who make this cake. It really is a unique and yummy dessert. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 coconut supreme cake mix
- 2/3 cup sugar
- 2/3 c oil
- 3/4 cup water
- 1 c sour cream
- 4 eggs
- 1/2 tsp vanilla
- baking spay (I use Baker's Joy)
- extra sugar (for sugaring pan)
- 1 cup powdered sugar
- 2-3 tablespoons fresh lime juice
- Â½ teaspoon lime zest
- Preheat oven to 350 degrees.
- Generously spray bundt pan with Baker's Joy.
- Sprinkle 1/4 cup sugar into bundt: roll bundt around to coat insides with sugar. Set aside.
- In small bowl, add eggs, oil, water & vanilla; mix until eggs are lightly beaten.
- In larger bowl, add cake mix, sugar, and the egg/oil/vanilla mixture. Beat for 1 minute with electric mixer.
- Add sour cream; beat 1 more minute.
- Pour batter into prepared bundt pan. Bake 40 minutes or until golden (toothpick inserted should come out clean)
- Remove cake; allow to cool for 20 minutes before removing from pan.
- Once removed from pan, allow to cool for at least 20-30 more minutes before glazing.
- Mix sugar, lime juice & zest until desired consistency is reached.
- Add sugar to thicken; add juice to thin.
- Pour over cooled cake.
Amount Per Serving: Calories: 3156 Total Fat: 200g Saturated Fat: 52g Cholesterol: 161mg Sodium: 1171mg Carbohydrates: 343g Sugar: 290g Protein: 28g