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Key Lime-Coconut Cream Bundt Cake
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Prep Time:
30 minutes
Total Time:
2 hours 40 minutes
Indulge in this fabulous and decadent dessert to complete your meal!
Ingredients:
  • 1 cup graham cracker crumbs (about 15 squares)
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3 cups Gold Medal™ 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
Instructions:
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and lightly flour it. In a small bowl, combine cracker crumbs, brown sugar, and 3 tablespoons of butter; set the mixture aside.
  • Combine flour, baking powder, and salt in a bowl and set aside. In a separate bowl, cream together 3/4 cup of butter and granulated sugar for 2 minutes. Mix in eggs one at a time. Gradually add flour mixture and whipping cream, alternating between the two. Fold in lime peel, lime juice, and coconut until just combined.
  • Layer half of the crumb mixture evenly on the bottom of the pan. Pour half of the batter over the crumb mixture and spread it evenly. Sprinkle the remaining crumb mixture on top and finish by pouring the rest of the batter over it.
  • Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then transfer the cake from the pan to a cooling rack. Allow it to cool completely, about 1 hour.
  • Mix powdered sugar, 1/2 teaspoon lime zest, and 4 to 5 teaspoons lime juice in a small bowl. Drizzle glaze over the cake and sprinkle with 2 tablespoons of coconut. Serve by cutting with a serrated knife.

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