Key Lime-Coconut Cream Bundt Cake

For a lovely and luscious end to a meal, this recipe takes the cake!

Prep Time

Minutes

Total Time

2:40

Hrs:Mins

Makes

servings

cup graham cracker crumbs (about 15 squares)

1/3

cup packed brown sugar

tablespoons butter, melted

cups Gold Medal® all-purpose flour

2 1/2

teaspoons baking powder

1/2

teaspoon salt

3/4

cup butter, softened

1 1/2

cups granulated sugar

eggs

3/4

cup whipping cream

teaspoons grated lime peel

1/4

cup Key lime juice

cup flaked coconut

Glaze

cup powdered sugar

1/2

teaspoon grated lime peel

to 5 teaspoons Key lime juice

tablespoons flaked coconut

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, mix cracker crumbs, brown sugar and 3 tablespoons butter; set aside.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes. Add eggs, one at a time, beating after each addition. On low speed, alternately add flour mixture, about one-third at a time, and whipping cream, about half at a time, beating just until blended. Add 4 teaspoons lime peel and 1/4 cup lime juice; beat just until blended. Stir in 1 cup coconut.
Sprinkle half of crumb mixture in bottom of pan. Spoon half of batter over mixture in pan; spread evenly. Sprinkle with remaining crumb mixture; top with remaining batter.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, stir powdered sugar, 1/2 teaspoon lime peel and 4 to 5 teaspoons lime juice. Spoon glaze over top of cake. Sprinkle with 2 tablespoons coconut. Cut with serrated knife.

Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Freshly squeezed lime juice can be used in place of the Key lime juice. One lime yields about 5 teaspoons juice and 3 teaspoons grated peel.

Skip the glaze and just sprinkle the cake with powdered sugar, then grated lime peel.

Nutrition Information:

1 Serving (1 Serving)

Calories 410

(Calories from Fat 170),

Total Fat 18g

(Saturated Fat 11g,
Trans Fat 1/2g),

Cholesterol 95mg;
Sodium 300mg;
Total Carbohydrate 57g

(Dietary Fiber 1g,
Sugars 35g),

Protein 5g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
3 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Key Lime-Coconut Cream Bundt Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens