Put the lime in the coconut…I think you know the rest. This buttery and delicious cake looks like a big pain to make, but it is pretty simple once you get yourself organized. Just like most things in life! The coconut on the outside gets crunchy-chewy and the cake is super moist and amazing.
- 2 cups All Purpose Flour
- 1 cup Sugar
- 4 tablespoons Butter, softened
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 cup Buttermilk
- 1/3 cup Lime Juice
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coconut Extract
- 1 1/2 cups Shredded Sweetened Coconut – divided in 3
- 1/4 cup Lime Juice
- 1 1/2 cups Powdered Sugar
- Preheat the oven to 350* and take out your large Bundt pan. A non-intricate pattern works best with this cake so that the coconut doesn’t get caught in the design.
- In the bowl of your stand mixer fitted with the whisk attachment. Cream the butter and sugar on medium until light and fluffy, about 3 minutes. While that is working, put the flour baking powder, baking soda and salt in a bowl and give them a little mix with a fork. In a different bowl, mix the buttermilk, lime juice, extracts and eggs.
- Add half of the flour mix to the butter and combine on low. Add half of the liquids, and again combine on low. Stop the mixer and scrape down the bowl. Repeat with the remaining half of the flour mix and then the liquids. Stop and scrape when everything is smooth. Add 1/2 cup of the coconut and let the machine run just until the coconut is incorporated.
- Spray the Bundt pan with non-stick baking spray. Let the pan sit for 30 seconds and then spray again. Using your hands, pat 1/2 cup of coconut into the bottom of the pan. Use a a ladle to gently get the cake batter into the Bundt pan. You don’t want to knock too much of the coconut around. When the batter is in, gently tap the pan on the counter twice to get out any air bubbles. Sprinkle the remaining 1/2 cup of coconut over the batter.
- Place the Bundt pan on a baking sheet and slide into the oven – preferably near the middle. Bake for 50 minutes, or until a toothpick inserted into the cake comes out clean. Move the cake to a wire rack to cool. It should cool 15 minutes in the pan, and then turn it out to cool another 30 minutes before glazing.
- To make the glaze, combine the lime juice and powdered sugar in a bowl. Move the cooling rack (with the cake still on it!) over the baking sheet and drizzle glaze all over. Lick your fingers! You just made a kick-ass cake!