This Coconut Bundt Cake has a wonderful, sweet, rich coconut flavor that is complemented by a light hint of lime.
Servings : 12servings
Prep Time 15 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr10 minutesmins
Ingredients
For the Cake
2-1/2cupsall-purpose flour
1/2teaspoonbaking soda
1teaspoonbaking powder
1/4teaspoonsalt
fresh lime juice of 1 lime
1stick butter, softened
1/2cupsugar
2whole eggs
1can(15-ounces) cream of coconut
For the Glaze
2tablespoonsmilk
fresh lime juice and zest of 1 lime
1-1/4cuppowdered sugar
1/8teaspoondried mint
toasted shredded coconut
Instructions
For the Cake
Grease a Bundt Cake pan with non-stick spray and dust with flour; tap out any excess and set aside.
In a large bowl sift together flour, baking soda, baking powder, and salt; set aside.
In your mixer's bowl beat together the butter and sugar for 2 minutes or until creamy.
Add the eggs and continue to mix until bright yellow and smooth.
Slowly pour and mix in the cream of coconut.
Gradually add in the flour mixture.
Beat until well incorporated.
Pour the batter into the prepared Bundt pan, smooth the top, then bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Take the cake out and let cool for 10 minutes, then carefully invert it onto a cooling rack.
Cool cake before adding glaze.
Prepare the Glaze
Place the milk, lime juice, lime zest, and powdered sugar in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
Remove from heat and stir in the dried mint and toasted coconut.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.