Saturday, November 5, 2011

I Like Big Bundts: Key Lime Coconut Bundt

November 15 is National Bundt Day.   How do I know this?   The Food Librarian has been hosting her third annual I Like Big Bundts feature on her blog, showcasing 30 bundts in 30 days up to the big day.  Since November 15 is a Tuesday and it seems unlikely that I would be baking a cake, I took the opportunity to pre-bundt.   I had my first slice this morning for breakfast and it was a winner!   Although I favor chocolate a lot of the time, I also love citrus desserts (sorbet anyone?).   Although sometimes I use just plain store brand lime juice for baking, I did go and get the original Nellie and Joe's Key Lime Juice since it's so good.

I think parts of the recipe could be incorporated into my rum cake recipe making a killer key lime rum cake.   When I'm in the Caribbean, I can't resist picking up the assorted Tortuga Rum Cakes and key lime is always one of the flavors.
A beautiful Aruba sunset to set the mood

Even if it's gray and 40 degrees outside your window, have a slice of this bundt and waste away Margaritaville style.

Recipe from Betty Crocker

Graham topping/filling:
1 cup graham cracker crumbs (about 15 squares)
1/3 cup packed brown sugar
3 tablespoons butter, melted

Cake Batter:
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter/margarine, softened
1 1/2 cups sugar
4 eggs
3/4 cup whipping cream
4 teaspoons grated lime peel  (I got this from one big lime)
1/4 cup key lime juice
1 cup flaked coconut

1 cup powdered sugar
1/2 teaspoon grated lime peel
4 to 5 teaspoons key lime juice (I went heavier on this because I love much as big bundts)
2 teaspoons flaked coconut

Heat oven to 350.   Grease 12-cup bundt pan with shortening/spray, lightly flour.   In a small bowl combine graham cracker crumbs, brown sugar and melted butter.    In a medium bowl, mix flour, baking powder and salt. 

In a large mixing bowl beat 3/4 cup butter and granulated sugar with electric mixer on medium for 2 minutes.  Add eggs one at a time beating after each egg.   On low speed, alternately beat in flour and cream.   Add 4 teaspoons lime peel and 1/4 cup lime juice; beat just until blended.   Stir in 1 cup coconut.   Sprinkle half the graham cracker crumb mixture in bottom of pan.   Spoon half of batter over crumbs, spreading evenly.  Sprinkle remaining crumb mixture then cover with remainder of cake batter (still spreading evenly).  

Bake 45-55 minutes or until toothpick comes out clean.   This time (at Denver altitude) I baked it on the low end 45 minutes and it was ready to go.  Cool for 15 minutes.   Use a knife to gently separate the cake from the sides of the pan and then flip it over and out onto a cooling rack.  

Once it's cool, make the glaze of awesomeness by mixing the lime juice, zest and powdered sugar in a small bowl.   Put a piece of wax paper under the cooling rack and you can spoon the glaze over the cake.   Any glaze that ends up on the wax paper is fair game to respoon onto the cake (or right into your mouth).   Garnish with flaked coconut.

I like big bundts....and I cannot lie

11.26.11 Big Bundt Update - The Food Librarian posted the round up of the 144 bundt cakes submitted for National Bundt Day.  My bundt is #7.  Click here to get your bundt on!


  1. This looks so delicious! I love making tropical desserts in the winter too...totally brightens up the kitchen! Plus, citrus season is in the winter (at least where I live), so it makes total sense!

  2. If I can't have a tropical vacation, at least I can have a tropical dessert. Thanks Sara!

  3. This does sound wonderful! How critical was it to put half the graham crackers in the bottom of the pan?

  4. Hi Librariane - I don't know that it's critical. This was my first time making this cake. I did have one small section where it didn't come out of the pan perfectly...hence the strategically placed lime in this picture.



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