Coconut Lime Cream Cheese Bundt CakeFoodista
3 1/4 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 sticks butter (at room temp.)
8 ounces cream cheese (softened)
2 1/2 cups granulated sugar
6 eggs (at room temp.)
1 teaspoon vanilla
4 tablespoons fresh lime juice
2 teaspoons lime zest (finely grated)
1 cup coconut (unsweetened)
1/2 cup lime juice
2/3 cup granulated sugar
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1In a medium bowl, sift the flour, baking Soda, and salt together and set aside.
2In a large bowl beat the cream cheese and butter on medium speed until creamy.
3Gradually add the sugar and keep beating until light and fluffy ( about 5 minutes ). Scrap the sides occasionally as you beat the mixture.
4Add the eggs one at a time and beat at medium-high speed after each addition.
5Beat in the vanilla, lime juice and coconut.
6At low speed, beat in the flour mixture in 3 separate additions. Beat each addition only until it's just incorporated.
7Stop the mixer now and then to scrap the sides of the bowl.
8After all the flour mixture has been added, fold in the lime zest.
9Carefully 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.
10Bake 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.
11When 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.
12Whisk all the glaze ingredients together in a small bowl until blended.
13Invert the cake over a large plate ( after 15 min. of cooling ). and carefully lift off the pan.
14Poke holes all over the surface and try to go deep inside so the glaze will drip throughout the cake.
15Using 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