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Key Lime-Coconut Cream Bundt Cake

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Key Lime-Coconut Cream Bundt Cake
  • Prep 30 min
  • Total 2 hr 40 min
  • Servings 16
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For a lovely and luscious end to a meal, this recipe takes the cake!
Aug 20, 2014

Ingredients

  • 1 cup graham cracker crumbs (about 15 squares)
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 3/4 cup whipping cream
  • 4 teaspoons grated lime peel
  • 1/4 cup Key lime juice
  • 1 cup flaked coconut
  • 1 cup powdered sugar
  • 1/2 teaspoon grated lime peel
  • 4 to 5 teaspoons Key lime juice
  • 2 tablespoons flaked coconut

Steps

  • 1
    Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, mix cracker crumbs, brown sugar and 3 tablespoons butter; set aside.
  • 2
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes. Add eggs, one at a time, beating after each addition. On low speed, alternately add flour mixture, about one-third at a time, and whipping cream, about half at a time, beating just until blended. Add 4 teaspoons lime peel and 1/4 cup lime juice; beat just until blended. Stir in 1 cup coconut.
  • 3
    Sprinkle half of crumb mixture in bottom of pan. Spoon half of batter over mixture in pan; spread evenly. Sprinkle with remaining crumb mixture; top with remaining batter.
  • 4
    Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • 5
    In small bowl, stir powdered sugar, 1/2 teaspoon lime peel and 4 to 5 teaspoons lime juice. Spoon glaze over top of cake. Sprinkle with 2 tablespoons coconut. Cut with serrated knife.

Nutrition Information

No nutrition information available for this recipe
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