This is my 92nd bundt cake! Isn’t that fun?! We are counting down to 100…and we’re almost there. But don’t worry…we’re going to have a Bundt Cake Week, a big giveaway…we’re really going to go out with a B-A-N-G! For now, let’s celebrate with 92.
Two of the most prominent flavors of the season come together in one cake…coconut and lime. I hear Jimmy Buffet songs just looking at this recipe…
1 box of coconut cake mix
2 small boxes of instant coconut pudding (use vanilla if you can’t find it)
1/2 cup of veggie oil
1 cup water
1/4 cup fresh lime juice for the cake…and then a little bit more for the frosting (about 2 to 3 limes total)
4 tablespoons of lime zest, divided
1 (8 oz) package cream cheese, softened
4 cups powdered sugar
1 cup sweetened, flaked coconut
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, 1/4 cup lime juice and eggs with electric mixer. Stir in 2 tablespoons zest. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Using an electric mixer, combine cream cheese and powdered sugar with a little more lime juice (2-3 tablespoons or so) until smooth. Add more powdered sugar if the frosting is too thin and more lime juice if it’s too thick. Stir in remaining 2 tablespoons lime zest and coconut.
Spoon over cooled cake, garnish with a little more coconut, slice and enjoy.
This cake has huge flavor without tasting too heavy. It’s perfect for summertime!
And for more Memorial Day recipes, click here to see my Memorial Day menu.