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Daiquiri Cocktail Bundt Cake

My Daiquiri bundt Cake is a simple and delicious cake perfect for gatherings, parties or just a nice snack with a cup of tea. It also tastes amazing served with a cocktail!
Course Afternoon Tea, Cakes, Sweet Treats
Cuisine American, English
Keyword cocktail cake, daiquiri cake, Daiquiri Cocktail Bundt Cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 20 slices
Calories 190kcal
Author Sisley White


  • 220 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g lemon yoghurt if you can find lime then use that
  • 350 g plain flour
  • ½ teaspoon bicarbonate of soda
  • tiny pinch of salt
  • 150 ml white rum
  • juice of 3 limes
  • 4 tablespoons of granulated sugar
  • the grated zest of 3 limes thinly cut as decoration
  • icing sugar and a few drops of water to get a thick yet slightly runny consistency


  • Preheat the oven to gas 150 (fan) 160 (regular).
  • Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease. (the best thing to do with detailed Nordic Ware tins)
  • In the mixer cream together the butter and sugar until fluffy.
  • Add the eggs one at a time until well mixed in.
  • Add the yoghurt into the butter mixture and mix.
  • In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
  • Mix the flour mix in slowly until all the flour has disappeared.
  • Add the mixture to the prepared bundt cake tin.
  • Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
  • After 30 minutes turn the cake out on to a cooling rack. Using a skewer, poke holes in the cake ready for the drizzle.
  • Zest the lime and set aside, squeeze the juice of the lime into a saucepan.
  • Add the white rum and granulated sugar.
  • Keep stirring until the mix starts to thicken and then take off the heat and drizzle over the cake.
  • When the cake is cold make up the icing and decorating with the lime zest.


Calories: 190kcal