toasted coconut lime bundt cake with chili lime glaze #bundtbakers

I’ve been in a bit of a funk so far this year, and I think the first BundtBakers of 2015 is just the thing to pull me out of it.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

The theme this month, chosen by the amazing Terri of Love and Confections, is Coconut! What better inspiration to get me back into the swing of things than a delicious and versatile tropical fruit? Thank you Terri! I needed that!!!

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

The first thing that I thought of when I saw this month’s theme was an idea I had last year for a cake that didn’t really pan out the first time around.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

The theme in June of last year was “tropical”, and at the time I was going through a bit of an Asian food phase. I thought it could be really fun and interesting to try to translate the savory flavors of tropical southeast asian Thai curry into a sweet bundt cake, so I went to work experimenting. I love Thai coconut curries with lime and ginger, so I used that flavor profile as my inspiration for a bundt with coconut, lime, and ginger as the stars of the show. I also really wanted to see how far I could push the idea of Thai curry in dessert form, so I wanted to use some curry paste too.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Thai curry paste usually consists of things like lemongrass, kaffir lime, galangal (a spicy Asian type of ginger), chilies, and spices. If I had an unlimited source of time and money I probably would have made my own paste using these classic Thai ingredients. Although these flavors might be sort of unusual and unexpected in a cake, I think it could have worked out really well.

Without unlimited time and money though, I decided to grab a jar of store-bought Thai green curry paste which, unfortunately, also contains ingredients like shallots and garlic. Needless to say, shallots and garlic don’t really work well in desserts, even if you’re trying to be inventive and avant-garde.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

I knew the minute my experimental bundt came out of the oven that something wasn’t right. Despite having only used two teaspoons of curry paste, when I opened the oven door the first thing that hit my nose was garlic. The flavor of the cake wasn’t quite as off as the smell, but that hint of garlic and shallot was still lurking in the background of every bite.

There were a few elements of the cake that worked really well, especially the flavor combination of coconut and lime, and the spicy Thai chili infused lime glaze that I used on top. In the end though, I decided to ditch the idea, and a few days later I came up with a hibiscus lime bundt that was met with rave reviews.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Fast forward to 2015, and I’ve finally found a good reason to revisit that ill-fated Thai curry cake. I decided to forego the curry paste altogether, and I actually skipped the ginger too. I knew that I loved the combination of lime and coconut, so this time I toasted the coconut and paired it with coconut milk and lime zest and juice.

As a nod to the Thai cake, I decided to keep the chili infused lime glaze. Thai bird’s beak chilies are SUPER spicy, so a little goes a long way to add a nice heat to this sweet glaze. I sliced a few chilies in half and steeped them in a combination of lime juice and coconut milk, then I removed the chilies and mixed in some powdered sugar. The resulting glaze actually is quite spicy, but there’s so little glaze in each bite of cake that the heat is barely noticeable.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

I’m so glad that I decided to revisit this cake. I took some of it to work with me and let the compliments rain down upon me. I’m actually TERRIBLE at receiving compliments, unless they’re food related. “Moist!”, “Delicious!”, “Bursting with flavor!”. Keep ’em coming folks!

The toasted coconut and coconut milk take center stage in this moist, delicious, bursting-with-flavor cake; and the lime juice and zest help to brighten things up and emphasize the tropical feeling. The crumb is soft and tender, thanks to the addition of corn starch, with a pleasant density indicative of any good bundt cake.

The glaze is fruity and tropical with a really interesting heat and flavor from the Thai bird’s beak chilies. If you aren’t feeling as frisky as I was, you can certainly leave the chilies out and this glaze recipe would still work really well. You could also swap them for a habanero if you want the heat but can’t find Thai chilies.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

I also want to mention that the pan I used to make this cake is the Nordic Ware Jubilee pan. I love the elegant curves and modern lines of this pan and it’s quickly become one of my favorite bundt shapes. If you’d like to get your hands on a Jubilee pan, check out my latest giveaway for a chance to win one of your very own! Sorry folks, this giveaway is only open to people with a mailing address in the US (within the contiguous 48). Good luck!

Make sure you keep scrolling down past the recipe to check out all the other amazing coconut creations everyone came up with this month. I’m drooling!

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Toasted Coconut Lime Bundt Cake with Chili Lime Glaze

adapted from Taste and Tell

3 cups shredded sweetened coconut
1 cup butter, at room temperature
2½ cups granulated sugar
4 limes
3¼ cups all-purpose flour
⅓ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 large eggs
1 (13.5 oz) can unsweetened coconut milk

2 cups powdered sugar
3 thai bird’s eye chilies *see note

Preheat oven to 350ºF. Grease and flour a 10 to 12 cup bundt pan.
Spread shredded coconut in an even layer on a sheet pan and toast until golden and fragrant, about 15 minutes. Check every few minutes and stir around if necessary to promote even toasting and prevent burning.
Zest and juice the limes. Reserve the juice and add the zest to the bowl of a stand mixer along with the softened butter and sugar. Cream on high speed until light and fluffy, about 3-5 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
With the mixer on low add the eggs, one at a time, along with the vanilla and coconut extract, scraping down the sides of the bowl after each addition.
In a small bowl, measure out and mix together 1 1/2 cups coconut milk and 1/4 cup lime juice. Reserve the remaining coconut milk and lime juice for the glaze. With the mixer on low, alternate additions of flour and coconut milk, starting and ending with flour.
Scrape the sides of the bowl and stir in 2 1/2 cups of the toasted coconut. Reserve remaining coconut for garnish. Pour the batter into the prepared bundt pan and level the batter with a spatula.
Bake in the center of the oven for about 60 to 65 minutes or until a cake tester inserted in the middle comes out clean. Cool the cake for 30 minutes, then turn out onto a cooling rack and cool until room temperature.

While the cake is baking, combine the remaining 1/4 cup lime juice and 1/4 cup coconut milk in a small saucepan. Remove the stems and slice the Thai chilies in half lengthwise. Add to the coconut lime liquid and place over a medium high flame just until the mixture comes to a low boil. Remove from heat and let steep while cake bakes and cools. Wash your hands well after handling the sliced chilies.
To make the glaze, strain the coconut lime chili liquid through a fine mesh strainer into a small bowl. Whisk in powdered sugar until smooth and free of lumps. Drizzle the glaze over the cooled cake and immediately sprinkle with remaining 1/2 cup of toasted coconut.

*cooks note: If you can’t find fresh Thai chilies, you may be able to find dried ones in the asian foods section. If that’s a no go, you can try using another type of very spicy chili, like a habanero, instead. I think 1 habanero chili would be enough. You could also skip them if you want.
Be sure to wash your hands well immediately after handling these extremely spicy chilies.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Can you believe all these mouthwatering coconut cakes? I wish I could taste each and every one!

Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime and Chocolate Chip Bundt Cake from Eat, Drink and Be Mighty
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

BundtBakers

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Interested in learning more about us? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

71 comments

  1. Oh, I’ve been in that same funk, Tux.. I think it was before Thanksgiving that it hit.. And it has been so easy to just come home from work, sit on the couch and watch Netflix! I can’t tell you how many shows I’m caught up on now… How many low budget, horrible acting movies I watched in the last couple of months!
    It definitely feels good to be back… And to come back to this delicious coconut bundt cake is just what this girl needed. It sounds so delicious, and is so pretty… A definite mood lifter! LOVE this. ❤️

    Liked by 1 person

  2. Oh my goodness… the compliments should not just be raining down on you… they should be monsooning! (even if that isn’t actually a word :) Gorgeous in every way… Love the pan, the cake, and especially the glaze. And your photos are fab! Honestly, next time I make my rum cake, I plan to use that spicy glaze of yours. Thanks!

    Liked by 1 person

  3. I remember your foray into a sweet curry Bundt, Tux, and I remember thinking that the chili lime glaze sounded like a fabulous idea. Delighted to see it make another more successful appearance! Both my husband and I are chileheads so I am pretty sure we’d want to eat the glaze with a spoon. But I’d be happy to have some drizzled on your lovely coconut lime cake as well.

    Liked by 1 person

  4. Once again you’ve managed to include everything I love in one spectacular looking recipe! Looks like you’d get a fantastic amount of flavour from each bite.

    Your story about the curry paste cake reminded of an ice cream parlour I visited once that did over 130 different flavours, including English Breakfast, Tomato Soup, and, you guessed it, Curry. My Dad ordered it and loved it, so maybe curried desserts (with garlic, onions, etc…) are just an acquired taste?! Personally, I know I’d prefer a slice of your bundt cake… :)

    Eats x

    Liked by 1 person

  5. Glad it is not just me that has been in a funk. I’ve been working on my new blog page so I haven’t been in the kitchen a whole lot with anything new. Which is probably a good thing I have the down time. This looks awesome! You’re too good to give up anyways. Your food looks so good you could practically eat it off the web page!

    Liked by 1 person

  6. I admire your daring baking attitude, great food combinations didn’t come about because people played by the rules. The cake is stunning, I wish we had a wider range of Nordic Ware products here in the UK

    Liked by 1 person

  7. Well go ahead and slap me silly, why don’t ya! Limes, coconut grow in my yard Tux! I would eliminate chili (those young children-eck) but otherwise a real winner from a woman who bakes in sunny Florida using citrus (I have another site for using citrus in cooking) and grow lemons, oranges, veggies, herbs yes sir all green thumb. I love the bundt pans to the ends of the earth by golly! Keep your chin up, keep baking away! Your Florida Bud. Cheryl

    Liked by 1 person

      1. Hi Tux, if you can get another lemon tree (they love company), it is alright if you bring them indoors in wintertime, keep away from direct heat source but in sunlight or artificial direct lighting. Like Rosemary indoors is also super fragrant. I have a few recipes using limes and coconut for cooking and baking on another site of mine (I love the combo). I love bundt cakes and the pans are the most fabulous thing! I definitely use citrus a lot in recipes…Chase those blues away (the funk) and keep cooking and baking Tux – you are very talented! Yes, take the compliment (I don’t hand them out often, LOL). Your Florida Bud. Cheryl

        Liked by 1 person

  8. This looks delicious! I love spicy sweet combinations! Where did you get your cake stand? I’ve been looking for a colored milk-glass cake stand for so long but haven’t been able to find any I like. Yours is so classic and elegant!

    Liked by 1 person

  9. I’ve been dying to try peppers in a dessert. I need to try that chili glaze on something (cake or spoon). When I saw your title, I immediately thought of the sorrel cake. Glad that you revisted the flavours!

    Liked by 1 person

    1. Thank you! I usually use a small natural fiber pastry brush to butter my bundts with softened butter and then dust evenly with flour and tap out the excess. The fact that I’m using a quality Nordic Ware bundt pan helps too- their non-stick has never done me wrong.

      Liked by 1 person

    1. Hi Ben! Thanks for your comment.
      In my experience this cake was definitely moist, and the addition of cornstarch helped make sure the crumb was soft and tender.
      Butter cakes can sometimes end up a little drier than cakes baked with oil, so I’d definitely recommend watching the cake toward the end of the baking time to make sure it doesn’t over-bake. If you’re really worried about the cake drying out you could also try to swap some of the butter (up to half) with a neutral vegetable oil (or coconut oil would be even better), or you could add a few tablespoons (up to 1/4 cup) of coconut oil along with the the full amount of butter.
      Again though, in my experience, the added oil wasn’t necessary and the cake came out moist and delicious and was met with rave reviews from my coworkers.

      Like

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