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Coconut Bundt Cake with Lime Glaze

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Coconut Bundt Cake with Lime Glaze
Bundt cakes are some of the most versatile cakes out there. The good-looking cakes are easy to make and perfect for just about every occasion, from everyday snacking to a big birthday celebration. This Coconut Bundt Cake with Lime Glaze falls into the everyday category – at least, it does for me because I love coconut desserts and am happy to make room in my kitchen for them any day of the week! The buttermilk cake base is flavored with vanilla and packed with shredded coconut.

The cake has a tight, soft crumb that almost melts in your mouth – almost because the coconut gives it a nice chewiness as you make your way through each piece. It’s light and full of vanilla and coconut flavor. I opted for a lime glaze because it contrasts really well with the coconut, adding a zesty citrus brightness, as well as an additional layer of tropical flavor. You need to use fresh lime juice in this glaze for best results. If you don’t have limes, you can substitute fresh lemon juice for another tasty combination. And if you want even more coconut flavor, simply sprinkle some on top of the glaze while it is still setting. The end result is absolutely delicious and very satisfying to any coconut fan out there.

Regular readers will know that I often bake bundt cakes using both butter and vegetable oil. Butter brings a rich flavor and a lighter texture to this cake, but adding some oil into the recipe helps to keep it moist even days after baking. That means that you don’t need to eat (or share) this cake all at once and can enjoy it over a longer period of time. The glaze should be allowed to set for at least an hour after you pour it onto the cake – use less juice for a thicker glaze and more juice for a thinner one that will run down the sides of the cake a bit more – but the cake should be stored in an airtight container after it has cooled.

Coconut Bundt Cake with Lime Glaze
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 3/4 cups sugar
3/4 cup butter, room temperature
4 large eggs
2 tsp vanilla extract
1/4 cup vegetable oil
3/4 cup buttermilk
1 1/2 cups shredded, sweetened coconut
Lime Glaze (recipe below)

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until very light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and vegetable oil. Mix in one third of the dry ingredients, followed by half of the buttermilk. Mix in an additional third of the dry ingredients, followed by remaining buttermilk. Mix in remaining flour and shredded coconut, mixing until the batter is uniform an no streaks of dry ingredients remain visible. Pour into prepared pan.
Bake for 55-60 minutes, or until cake is set and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Cool cake in pan for about 20 minutes, then turn out onto a wire rack to cool completely.
Frost with lime glaze when cooled.

Serves 12-16.

Lime Glaze
1 1/2 cups confectioners’ sugar
1 tbsp butter, room temperature
2-3 tbsp fresh lime juice
1 tsp lime zest

In a medium bowl, whisk together confectioners’ sugar, butter and 2 tbsp lime juice until thick and smooth. If necessary, whisk in additional lime juice to thin glaze to desired consistency. Stir in lime zest.
Pour over cooled cake.

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