I saw this recipe a few weeks ago and knew I had to try it. We all know what a fan I am of all things citrus and coconut. I thought this cake sounded like a match made in heaven, but I needed some limes to make this little gem. And when you need four limes and the grocery store is selling them for about $0.85 each and Costco has a big bag for less than $5.....well, then you better start scouring to find other recipes that utilize those extra 18 limes you have on hand.
But let's start with this one, shall we? It is just divine and every bit as wonderful as I thought it would be.
And every time you see/hear the word bundt does anyone else think back to My Big Fat Greek Wedding like I do? Or is it just me?
1 cup unsalted butter, softened
1 1/2 cups granulated sugar (I used organic sugar, so it's not white-white, but it's still not like the dark sucanat I normally use)
zest of 3 medium limes
2 teaspoons vanilla
2 cups all-purpose flour (I used about 1/2 cup freshly ground soft white wheat (just some leftover from that morning), and the rest all purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (my bad, I thought I had enough sour cream but I so wasn't going to the store in the middle of mixing this up, so I improvised and used whole milk yogurt instead--for the full cup)
1/2 cup sweetened flaked coconut (I used unsweetened coconut)
Preheat oven to 350 degrees. Grease and flour a bundt cake pan and set aside.
In a stand mixer with the paddle attachment, cream butter until smooth. In a separate bowl, mix together the sugar and lime zest until zest and sugar are evenly mixed. Add sugar mixture to butter and mix until fluffy, about three minutes. Add in vanilla and mix to combine. Add in eggs and mix thoroughly, about two minutes.
In a separate bowl, mix together flour, baking powder, baking soda. Alternate adding portions of the flour mixture, then the sour cream/yogurt, to the butter mixture, allowing each portion to evenly combine before adding the next. When all the flour and sour cream/yogurt are mixed evenly with the butter mixture, fold in coconut.
Pour cake batter into the prepared bundt pan and spread out top evenly. Bake for 50-60 minutes or until toothpick inserted comes out clean. Note: my cake only took 40 minutes, so if you know your oven "burns hot," watch closely and pull out early if necessary. Cool cake for about 45 minutes (original recipe says 20 minutes.....go a little longer....trust me.....but don't ask how I know.....) and invert to wire wrack and remove gently from pan. Cool cake completely prior to glazing.
Now I totally did my glaze a bit different, but I am sure Jamie's would be absolutely wonderful. I really loved the glaze from these scones, so I used that idea for the glaze.
Jamie's was this:
1 cup confectioners’ sugar, sifted
5 tablespoons heavy cream
½ teaspoon pure vanilla extract
zest of 1 medium lime
but I did this:
2/3 cup confectioners’ sugar, sifted
2 Tbsp fresh squeezed lime juice
½ teaspoon pure vanilla extract
zest of 2 medium limes
Mix together sugar, lime juice, vanilla and zest. If glaze is too thin for desired consistency add a bit more powdered sugar. If it is too thick for desired consistency, add a dash more lime juice. Once desired consistency is achieved, drizzle over cooled bundt cake.