Mojito Bundt Cake
Prep time
Cook time
Total time
Recipe type: Cake
  • 3 cups all-purpose flour
  • 1 tbs. baking powder
  • ½ tsp. kosher salt
  • 1 cup unsalted butter, at room-temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • zest of 3 limes
  • ¼ cup lime juice (about 3 limes)
  • 2 tbs. coconut or white rum
  • 1 cup coconut milk
  • ½ cup sugar
  • ¼ cup water
  • ½ cup fresh mint, roughly chopped
  • 2 tbs. coconut or white rum
  • 1 tbs. lime juice
  1. Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
  2. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add the vanilla, rum, lime zest, and lime juice. Whisk to combine.
  6. Add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until the batter is smooth and flour is fully incorporated.
  7. Transfer the mixture to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool on a wire rack in the pan for 30-minutes before removing.
  9. Poor the glaze slowly over the warm cake, allowing the cake to soak up the glaze.
  10. Allow the cake to cool fully. Slice and serve.
  1. In a medium-sized saucepan over medium heat, add sugar, water, and mint. Bring the mixture to a gentle boil and cook until the sugar dissolves. Take off the heat and allow to cool for 15 minutes before straining. Add the rum and lime juice.
Recipe by The Messy Baker Blog at