How to Make Coconut Lime Cake with a Cake Mix (Quick, Easy & Delicious!)
This coconut lime cake will be your new go-to dessert for spring and summer. It is light, refreshing, and made with a boxed cake mix (so you won’t spend hours in the kitchen).
Who doesn’t love a good Bundt cake? This coconut lime cake might be one of my favorites, especially in the warmer months. It is a bright, zesty, unique yet oh-so-delicious dessert for spring and summer. This is the perfect dessert to serve for Easter, spring/summer baby showers, or bridal showers.
What is the “Cake Mix Magic” Method?
If you’ve followed along with Family Savvy for some time, you probably know how much I love to “doctor up” a boxed cake mix! My “cake mix magic” method is practically down to a science, and it works with countless flavor combinations. This method transforms your grocery store boxed cake mix into your favorite bakery-style cake (while cutting the prep time in half)! By using a cake mix, you save the time it would take to measure out your flour, salt, baking powder, and other dry ingredients, and your total time in the kitchen is less than 15 minutes!
The Best Coconut Cake Mix:
Duncan Hines hands-down makes the best tasting cake mixes, and they are always my go-to when I am making cakes. For this recipe, I love using the Duncan Hines x Dolly Parton coconut cake mix! Dolly Parton has a few flavors in her Duncan Hines collaboration, including vanilla, strawberry, yellow, banana, and chocolate.
What Ingredients are in this Recipe?
While the base of this delicious cake is a box of cake mix, no one will ever guess it. With just a few extra ingredients to “doctor it up,” and a delicious lime glaze, all your guests will be asking for this recipe.
Cake
- 1 box of coconut cake mix
- 2/3 cup sugar
- 2/3 cup oil
- 3/4 cup water
- 1 cup sour cream
- 4 eggs
- 1/2 tsp vanilla extract
- Baking or cooking spray (I use Baker’s Joy.)
- Extra sugar (for sugaring the pan)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lime juice
- 1/2 tsp lime zest
How Do I Make this Coconut Lime Cake?
The instructions for this light and bright cake are so simple! Start by preheating your oven to 350°F, and then generously spray your Bundt or cake pan with Baker’s Joy or grease it with butter. Sprinkle 1/4 cup of sugar into the pan and shake the pan until all sides are coated. Then, set your pan aside.
In a small bowl, whisk together your eggs, oil, water, and vanilla until the eggs are lightly beaten. In a stand mixer bowl or a larger bowl, mix together your cake mix, sugar, and the wet ingredients. Beat this together for one minute. Add your sour cream and beat together for another minute. Finally, pour your batter into the prepared pan and bake for 40 minutes or until golden brown! Let the cake cool for 20 minutes or so before removing it from the pan, and another 20-30 minutes before you glaze it. Enjoy!
What is the Frosting on this Coconut Lime Cake?
Instead of a heavy buttercream or cream cheese frosting, this cake is topped with a refreshing lime glaze to keep it light and flavorful. In a medium bowl, simply whisk together a cup of powdered sugar with lime juice and lime zest until you reach your desire consistency. To thicken the glaze, add more sugar. To thin it, add more juice. For an extra decorative touch, you can also add toasted coconut flakes to the top of this cake!
What Kind of Cake Pan Should I Use?
I love baking this in a Bundt pan and am sharing some of my favorite Bundt pans below from Target! However, you can also bake it in a traditional cake pan if you prefer layered cake instead.
I also love displaying my cakes on this gorgeous Annieglass Ruffled Cake Stand.
Can I Make this Coconut Lime Cake Ahead of Time?
This cake freezes like a charm! Simply place your cooled cake in a freezer Ziploc bag and remove as much air as possible. The cake will keep for up to two months! When you’re ready to serve, allow it to thaw at room temperature for 2-3 hours.
Coconut Bundt Cake with Lime Glaze
Ingredients
- CAKE:
- 1 coconut cake mix
- 2/3 cup sugar
- 2/3 cup oil
- 3/4 cup water
- 1 cup sour cream
- 4 eggs
- 1/2 tsp vanilla
- baking spay (I use Baker's Joy)
- extra sugar for sugaring pan
- GLAZE:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lime juice
- 1/2 tsp lime zest
Instructions
- CAKE:
- Preheat oven to 350 degrees.
- Generously spray Bundt pan with Baker's Joy.
- Sprinkle 1/4 cup sugar into Bundt pan. Roll the Bundt pan around to coat insides with sugar. Set aside.
- In a small bowl, add eggs, oil, water & vanilla. Mix until the eggs are lightly beaten.
- In a larger bowl, add cake mix, sugar, and the egg/oil/vanilla mixture. Beat for 1 minute with an electric mixer.
- Add sour cream. Beat for 1 more minute.
- Pour batter into prepared Bundt pan. Bake for 40 minutes or until golden (toothpick inserted should come out clean).
- Remove cake and allow to cool for 20 minutes before removing from pan.
- Once removed from pan, let it cool for at least 20-30 more minutes before glazing.
- GLAZE:
- Mix sugar, lime juice, & zest until desired consistency is reached.
- Add sugar to thicken. Add juice to thin.
- Pour over cooled cake & enjoy!
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 298Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 48mgSodium 245mgCarbohydrates 41gFiber 1gSugar 28gProtein 3g
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Yes! You can even make this Bundt cake ahead of time and freeze it. Bundt cakes freeze beautifully!
Does this do well serving the next day? Do you refrigerate? Thank you!
Hi KK!!! If you have to, I’d use white cake mix and add 1-2 tsp coconut extract!!!!
Question, I have been to 3 stores looking for this mix. What do you recommend if as a substitute cake mix? add coconut extract? Thank you!