Coconut Lime Cream Cheese Bundt Cake
By: Valerie
Published: Thursday, December 10, 2009 - 4:41pm

Ingredients




Cake ingredients:
3 1/4 cups of Cake flour
1/4 teaspoon baking Soda
1/4 teaspoon salt
2 1/4 sticks of butter ( at room temp. )
8 ounces of cream cheese (softened)
2 1/2 cups granulated sugar
6 eggs ( at room temp. )
1 teaspoon vanilla
4 tablespoons fresh lime juice
2 teaspoons finely grated lime zest
1 cup unsweetened coconut
Glaze ingredients:
1/2 cup lime juice
2/3 cup of granulated sugar

Preparation

1 In a medium bowl, sift the flour, baking Soda, and salt together and set aside. 2 In a large bowl beat the cream cheese and butter on medium speed until creamy. 3 Gradually add the sugar and keep beating until light and fluffy ( about 5 minutes ). Scrap the sides occasionally as you beat the mixture. 4 Add the eggs one at a time and beat at medium-high speed after each addition. 5 Beat in the vanilla, lime juice and coconut. 6 At low speed, beat in the flour mixture in 3 separate additions. Beat each addition only until it's just incorporated. 7 Stop the mixer now and then to scrap the sides of the bowl. 8 After all the flour mixture has been added, fold in the lime zest. 9 Carefully pour or spoon the batter into greased and floured 10-inch bundt pan. Try and spread the batter so that the sides are higher than the center. 10 Bake at 350 degrees until the cake is golden or until a long thin knife inserted in the center comes out clean. About 1 hour and 30 minutes. Keep a close eye on the colour, it may not take this long to bake. 11 When the cake is done place it on a wire cooling rack and let it cool off for about 15 minutes. While the cake is cooling, make the glaze. 12 Whisk all the glaze ingredients together in a small bowl until blended. 13 Invert the cake over a large plate ( after 15 min. of cooling ). and carefully lift off the pan. 14 Poke holes all over the surface and try to go deep inside so the glaze will drip throughout the cake. 15 Using a spoon, carefully drizzle the glaze all over the entire surface allowing it to seep into the holes and slide down the sides. There will be a pool of glaze in the center of the cake. This can be spooned up and served with the individual slices. Serve with fresh berries and a margarita

About


I was inspired by a recipe I found on Williams-Sonoma. I added coconut, subtracted some sugar and put in a lot more lime juice. This is so refreshing and not too heavy despite the fact that it is a sort of pind cake. The glaze is crucial to the flavour and texture. It's lovely and crackly and tart!
"Put the lime in the coconut.."