Avocado Coconut Bundt Cake with Lime Glaze
A surprisingly moist and tender pound cake that transforms ripe avocados into a rich, buttery base complemented by tropical coconut flakes and bright lime zest. The avocado adds incredible moisture without any detectable flavor, creating a cake that's both indulgent and subtly healthier than traditional butter-based versions. The tangy lime glaze provides a perfect citrus contrast to the sweet coconut, making this an ideal dessert for spring gatherings or anyone looking to sneak extra nutrients into their baking.
Ingredients
- 3 cup unbleached all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- 1 t baking powder
- 2 ea Avocados From Mexico, mashed
- 3 cup sugar
- 5 ea large eggs
- 1 t vanilla extract
- 1 ea lime
- ½ cup sour cream
- 1 cup sweetened flaked coconut, plus extra for garnish
- 1 cup confectioners' sugar
- 3 tbsp fresh lime juice
- 1 t lime zest, reserved
Instructions
- 1
Preheat oven to 350°F and coat 12-cup Bundt pan thoroughly with baking spray
- 2
Sift flour and baking powder into bowl and set aside
- 3
Grate zest from lime, reserve 1 teaspoon for glaze and remaining for cake
- 4
Juice lime to yield 2 tablespoons, adding water if needed
- 5
Cream avocado and sugar with hand mixer on medium-high speed until sugar dissolves, about 8 minutes
- 6
Beat in eggs one at a time, combining completely before adding next
- 7
Mix in vanilla, lime juice, sour cream, lime zest and coconut on medium-low speed
- 8
Beat in flour mixture on low speed just until incorporated
- 9
Pour batter into prepared pan and bake for 1 hour or until toothpick comes out clean
- 10
Cool in pan on wire rack for 10 minutes, then invert onto plate
- 11
Stir confectioners' sugar with lime juice and reserved zest for glaze
- 12
Drizzle glaze over warm cake and cool to room temperature before serving
Tips
Make sure avocados are very ripe and mash completely smooth to avoid lumps in the finished cake.
Don't overmix the flour - beat just until incorporated to keep the cake tender.
Apply glaze while cake is still warm so it soaks in slightly and creates a beautiful finish.
Good to Know
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week.
Can be made 1 day ahead; store covered and glaze just before serving for best appearance.
Serve at room temperature with coffee or tea, or with fresh berries for added color.
Common Mistakes
Don't skip the baking spray to avoid cake sticking to intricate Bundt pan details.
Ensure avocados are completely mashed to avoid green chunks in the finished cake.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
use 1:1 baking blend
FAQ
Can I taste the avocado in this cake?
No, the avocado flavor is completely masked by the other ingredients and simply provides moisture and richness like butter would.
What if my lime doesn't yield enough juice?
Add water to make up the difference as the recipe suggests, or use bottled lime juice to reach the full 2 tablespoons needed.
Can I freeze this cake?
Yes, wrap the unglazed cake tightly and freeze for up to 3 months. Thaw completely and add glaze before serving.