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Put the Lime in the Coconut

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Put the Lime in the Coconut

Occasionally LB will tell Alexa to play

Put the Lime in the Coconut

 

Me:

via GIPHY

It is a slightly irritating song.

But since LB likes “Put the Lime in the Coconut”, and he needs a cake today, I decided I would create a new recipe using lime and coconut.

Recently LB bought coconut thinking I added it to the grocery list (which I did not) and now I have 3 bags of coconut.  He has also made sure that we don’t run out of lemons and limes.  Some of the limes are starting to shrivel and need to be used for something good.

Now I have extra coconut, limes, and [I almost forgot] I have a can of coconut milk that was recently purchased just to support GOYA…So here we go!

 

Put the Lime in the Coconut Bundt Cake

is adapted from a recipe by Amber at Dessert Now, Dinner Later!  (Lime Bundt Cake) who may have adapted it from a recipe by Stephanie at Plain Chicken (Ritz Carlton Lemon Pound Cake).
I did my best to write the recipe in my own words, but alas, there are only so many ways you can list ingredients.

 

Lime in the Coconut Bundt Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Yield 16 servings

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup coconut oil, room temperature
  • 5 large eggs
  • 1 cup canned coconut milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 1/2 cup shredded coconut
  • zest of 1 lime

Glaze:

  • 3 to 4 Tbsp lime juice
  • zest of 1 lime
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350° F.  Spray or grease/flour a large bundt pan.
  2. Whisk together dry ingredients: flour, baking powder, and salt into medium bowl.
  3. In a stand mixer, cream together butter, coconut oil, and sugar. Add eggs one at a time, mixing well after each addition.
  4. Shake the coconut milk then open and measure one cup.  Add extracts to milk.
  5. Alternate adding the dry ingredients and coconut milk to the butter mixture. Starting and ending with dry ingredients, mixing  just until combined.
  6. Mix in coconut and lime zest until just incorporated.
  7. Pour batter into prepared bundt pan.  Bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean. Cool cake in pan for 10 minutes, then out onto a plate and cool completely.
  8. Make the glaze by whisking the ingredients together to desired consistency, adding more lime juice to thin, or more powdered sugar to thicken. Pour over cooled cake. Slice and serve. Store cake in an air tight container up to 5 days.

Try it!

~

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