Test Kitchen recipe: Lime Coconut Sour Cream Bundt Cake

Preparation time: 20 minutes

Total time: 1 hour, 20 minutes (plus cooling time)

Cake:

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

Zest of 3 medium limes

2 tsp. vanilla

2 eggs

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 cup regular or reduced-fat sour cream

1/2 cup sweetened flaked coconut

Lime glaze:

1 cup confectioner’s sugar, sifted

5 Tbsp. heavy whipping cream

1/2 tsp. pure vanilla extract

Zest of 1 medium lime

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan, set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.

In a separate bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla.

Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour, baking powder and baking soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in the coconut.

Spoon mixture into prepared pan and smooth the top with a spoon or offset spatula.

Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely.

Meanwhile, prepare the lime glaze.

In a medium bowl, combine all the glaze ingredients and stir until smooth. If mixture is too thick, add more cream 1 teaspoon at a time until you reach the desired consistency. It should be pourable enough so it drips down the side of the cake.

From www.mybakingaddiction.com. Tested by Susan Selasky for the Free Press Test Kitchen. Nutrition information not available.