Lime and Coconut Mini Bundt Cakes

Lime and Coconut Mini Bundt Cakes

I think there’s something special about the way bundt cakes look and I have a slight obsession with mini sized cakes. Sometimes a full sized cake can just seem too much and it’s nice how easily you can give away small cakes as opposed  to slabs of a full sized cake. With these bundt cakes you can easily substitute the coconut oil with butter or even olive oil and the lime flavour can be replaced with a different type of citrus like lemon or orange. The coconut sugar can be substituted with caster sugar but the depth of flavour will definitely be different. Coconut sugar has this almost caramel-y goodness to it and I’ve said it before for other recipes, if you can get your hands on some, it’s definitely worth trying. Using coconut oil, the cakes have a slightly denser texture which is quite different if you’re used to airy sponge cakes. I always think the combination of lime and coconut seems very tropical and so when you’re looking for a reminder to a sunny island holiday, you can bake yourself these cakes to get a taste of the tropics.


Bundt cakes:

Zest and juice from 1-2 limes (depending how strong you want the flavour to be)
90ml coconut oil, melted
1 egg, room temperature
140g Greek yoghurt
150g coconut sugar
150g plain flour
2 tsp baking powder

Melted butter


80g icing sugar
½ tbsp lime juice + extra to thin it to desired consistency

Toppings (optional):

Shredded coconut
Lime zest


Preheat the oven to 160 degrees Celsius (conventional oven).

Prepare the mini 6 mold mini bundt pan (4 cup capacity) by brushing the interior of the pan, lightly with melted butter and then dust with flour.  Turn the pan over and shake off any extra flour over the sink.

Warm the Greek yoghurt in the microwave till it’s at room temperature or slightly above, it needs to be warm enough so that when you mix it with the coconut oil, the oil doesn’t just solidify. Whisk together the coconut oil, egg, lime juice and zest, coconut sugar and yoghurt in a large mixing bowl.

In a separate small bowl, sift together the flour and baking powder and mix well. Sift this mixture into the bowl with the wet ingredients and gently mix everything together with the whisk – just enough so that the dry ingredients are fully incorporated but without overworking the batter.

Divide the batter evenly among the 6 molds and bake in the oven for 25 minutes or till a skewer comes out clean. I start to check the cakes around the 20 minute mark by just pressing gently down on the top of the cakes, it’s ready when it springs back but you might want to check it with a skewer.

Remove the pan from the oven and allow the cakes to sit in the pan for 5 minutes before turning out onto a cooling rack.

When the bundt cakes have fully cooled down, prepare the icing by sifting the icing sugar into a medium sized bowl and add half a tablespoon of lime juice to begin with. Whisk it together and add extra lime juice to get the desired drizzling consistency.

Drizzle the icing over the bundt cakes and sprinkle shredded coconut and lime zest to finish.