Well, spring is officially here!! Yay! Unfortunately, Mother Nature was not on board on the official first day and decided to dump yet another dose of snow on everyone! Really? Haven’t we had enough?? Let’s call it quits Mother Nature…please??
I was determined to not let the cold weather and snow on Friday get to me so I decided with only two weeks to the Easter holiday I was going to whip up a dessert with a tropical vibe that would be perfect for dessert on Easter Sunday. I was thinking tart, tangy and tropical. Obviously, I was thinking a Key Lime and Coconut Bundt cake.
I decided on a bundt cake because bundt cakes are so easy to make, are always nice and brown on the outside and perfectly moist on the inside. I also bought a new bundt pan (Nordic Ware Heritage Bundt Pan) that I was dying to use. When I saw this bundt pan I just loved the design and new it would make a beautiful cake.
This bundt cake is sweet with a wonderful key lime flavor, not overpowering, just enough to please the citrus lovers in the crowd. I use buttermilk in this cake to make it super moist and some toasted sweetened coconut flakes to add a tropical flair. After the cake is baked it’s brushed with a tangy key lime glaze that just puts this cake over the top. It is the perfect spring cake. So break out your bundt pan and think spring!
- Cake Ingredients:
- 3 cups all-purpose flour sifted
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp. vanilla extract
- 4 tsp. lime zest
- 1/4 cup key lime juice
- 1 cup shredded sweetened coconut lightly toasted
- 1 cup buttermilk room temperature
- Glaze Ingredients:
- 1/2 cup key lime juice
- 3/4 cup sugar
Preheat oven to 350 degrees. Place rack in center of oven. Spray 10 cup bundt-style pan generously with nonstick cooking spray. Set aside.
In a large bowl whisk together sifted flour, baking powder and salt. Set aside.
Spread coconut on parchment lined baking sheet. Bake for 6-8 minutes, stirring coconut with a fork every few minutes to promote even browning. When done toasting let cool on tray then place in food processor and pulse until finely chopped.
Using handheld mixer beat butter for 1-2 minutes until light and fluffy. Add sugar and beat for another two minutes until well combined. Add the eggs one at a time, making sure to beat mixture well after each egg is added. Beat in vanilla, lime zest, key lime juice and toasted coconut. With a spatula add the flour mixture to the butter mixture alternating with the buttermilk, beginning and ending with the dry ingredients. After each addition just mix until combined. Do not over mix.
Pour the batter into the prepared bundt pan and spread evenly with a spatula. Bake for 40-50 minutes or until cake tester comes out clean. Check at 40 minutes so you do not overbake or your cake will be dry. Cool in pan on wire rack for 5-10 minutes.
While cake is cooling make the glaze. In a small saucepan over medium heat combine the key lime juice and sugar. Cook until the sugar is dissolved. Set aside.
Turn the cake out onto a wire rack placed over a baking sheet. Poke the cake all over with a cake tester or a toothpick. Brush the glaze over the entire cake letting it sink in until all the glaze is finished.
Let cake cool before slicing. Serve with whipped cream if desired.
Slightly adapted from King Arthur Flour Lemon Bliss Cake