Today is the day we post for #BundtBakers. If you are scratching your head and wondering what the heck I am talking about allow me to explain.
#BundtBakers is a group of people who get together each month and bake a Bundt Cake based on the theme chosen by the lucky (?) person who volunteers to host that month. This month our host is the lovely Terri of Love and Confections. Terri is an Italian American, currently residing in Florida. She has fond memories of spending time in the kitchen with her mother and grandmother. She completed college with a degree in Cinema Studies just to later realize that what she really wanted was to cook. So she went to Culinary School. I am jealous. I want to go to Culinary School. Do you think that 56 is too old to go back to school and start a new career?
Terri chose coconut as this month's theme. I did a google search and found this recipe for Key-Lime Coconut Cream Bundt Cake. Immediately, when I saw it the popular song started running through my mind and would not leave.
That made this recipe seem perfect for a cold wintry January day, especially since my mind is on my trip to the Carribean next month. So in the interest of sharing a little sunshine with all of you this January, please enjoy my adaptation of Lime and Coconut Bundt Cake.
I served this cake on "Little Christmas" which we celebrate on the Feast of the Epiphany. We also had our friend, Sue, over and her birthday was the day before so this cake was used as her birthday cake.
I also want to mention here that in February we have a great event happening called Triple S Bites. It begins February 2nd and goes all week long. A group of bloggers will be posting tons of Spicy, Saucy, Sexy recipes just in time for Valentine's Day. There are tons of sponsors and give aways going on. It is going to be a lot of fun.
The reason I am telling you about this now is that one of the sponsors, Kitchen IQ, sent me this nifty little v etched spice grater. It is meant to be used for nutmeg, cinnamon, etc. but I used it to zest the peel from my lime and boy was I impressed!! I normally use my microplane which I was very happy with but never again for zesting limes. I will always use this new, sweet, little kitchen tool. The blades are smaller so it very gently removed the zest leaving all the pith behind. I was also able to remove a lot more of the zest due to the shallowness of the blades. Going to their website, I saw they also had zesters but I think this grater can do double duty which suits me fine.
It looks beautiful.
Now to get it out of the pan.
I always hold my breath during this part.
If it tastes as good as it looks we are golden!!
Success....It did taste as good as it looked.
Make sure you stop by and check out what other coconut inspirations were made.
Key Lime Coconut Bundt Cake
very slightly adapted from Betty Crocker
1 c. graham cracker crumbs
1/3 c. packed brown sugar
3 T. butter, melted
3 c. flour
2 1/2 t. baking powder
1/2 t. salt
3/4 c. butter, softened
1 1/2 c. sugar
3/4 c. heavy cream
zest from 1 lime
1/4 c. Key lime juice
1 c. flaked coconut
1 c. powdered sugar
4-5 t. Key lime juice
1/4 c. coconut
Heat oven to 350*. Prepare bundt pan by spraying with baking spray.
In small bowl, combine graham cracker crumbs, brown sugar and butter. Set aside
In med. bowl, combine flour, baking powder and salt. Set aside
In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Turn speed to low and add the flour mixture, alternately with the cream, beating just until blended. Add the lime peel, lime juice and coconut and beat on low until blended.
Sprinkle half of the crumb mixture onto the bottom of your bundt pan. Top with half of the batter (it will be thick), spreading evenly over the crumbs. Sprinkle the remainder of the crumbs over the batter and top with remaining batter, spreading evenly. Bake in preheated oven for 45-55 minutes or until a skewer inserted comes out clean. Cool in the pan for 15 minutes. Flip onto a cooling rack, remove pan and cool for a minimum of one hour before glazing.
In a small bowl combine the powdered sugar and lime juice. Adding juice as needed, by the teaspoon, for desired consistency. Pour glaze over cooled cake and sprinkle with coconut. Print Recipe
And don't forget to stop by and see all the other great Coconut creations
Almond Joy Bundtlettes from Sew You Think You Can CookCandy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty's Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie's Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane's Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.