Skip to Content
Menu

Key Lime-Coconut Cream Bundt Cake

  • Save Recipe
  • Prep 30 min
  • Total 2 hr 40 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
For a lovely and luscious end to a meal, this recipe takes the cake!
By Betty Crocker Kitchens
Updated Jul 31, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 cup graham cracker crumbs (about 15 squares)
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3 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
  • 4 eggs
  • 3/4 cup whipping cream
  • 4 teaspoons grated lime peel
  • 1/4 cup Key lime juice
  • 1 cup flaked coconut

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon grated lime peel
  • 4 to 5 teaspoons Key lime juice
  • 2 tablespoons flaked coconut
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Skip the glaze and just sprinkle the cake with powdered sugar, then grated lime peel.

Nutrition

410 Calories, 18g Total Fat, 5g Protein, 57g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
95mg
31%
Sodium
300mg
12%
Potassium
95mg
3%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
5%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved