Toasted Coconut and Lime Bundt Cake

So I gave in and bought myself the proper Nordic Ware heavy duty Anniversary tin recently - bought here.  I can't rave enough about these tins, they just cook like a dream and produce perfect cakes. Anyway I needed to make a coupe of cakes for a meeting last night and I found his recipe from one of my favourite Bundt bakers, Brooklyn Homemaker. You can find his original recipe here. I changed the recipe a bit, see my version below. 

It was really delicious - I highly recommend it.

Toasted Coconut Lime Bundt Cake

Adapted from the Brooklyn Homemaker recipe

Servings: 12 to 16

Ingredients:

• 3 cups shredded sweetened coconut
• 1 cup butter (250g) softened
• 2 1/2 c caster sugar (granulated)
• 4 - 5 limes (you need to get 1/2 cup of juice)
• 3¼ cups plain (all-purpose) flour
• ⅓ cup corn flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 6 large eggs
• 1 (13.5 oz) can unsweetened coconut milk

Glaze:

• 2 cups icing sugar

1. Preheat oven to 180deg C. Grease and flour a 10 to 12 cup bundt pan.
2. Spread shredded coconut in an even layer on a sheet pan and toast until golden and fragrant, about 10 minutes. Check every few minutes and stir around if necessary to promote even toasting and prevent burning.
3. Zest and juice the limes. Reserve the juice and add the zest to the bowl of a stand mixer along with the softened butter and sugar. Cream on high speed until light and fluffy, about 3-5 minutes.
4. In a medium bowl, whisk together the flour, corn flour, baking powder and salt.
5. With the mixer on low add the eggs, one at a time, along with the vanilla and coconut extract, scraping down the sides of the bowl after each addition.
6. In a small bowl, measure out and mix together 1 1/2 cups coconut milk and 1/4 cup lime juice. Reserve the remaining coconut milk and lime juice for the glaze. With the mixer on low, alternate additions of flour and coconut milk, starting and ending with flour.
7. Scrape the sides of the bowl and stir in 2 1/2 cups of the toasted coconut. Reserve remaining coconut for garnish. Pour the batter into the prepared bundt pan and level the batter with a spatula.
8. Bake in the center of the oven for about 60 to 65 minutes or until a cake tester inserted in the middle comes out clean. Cool the cake for 30 minutes, then turn out onto a cooling rack and cool until room temperature.

For the glaze:

1. While the cake is baking, combine the remaining 1/4 cup lime juice and 1/4 cup coconut milk in a small saucepan. Warm gently.
2. To make the glaze, strain the coconut lime through a fine mesh strainer into a small bowl. Whisk in icing sugar until smooth and free of lumps. Drizzle the glaze over the cooled cake and immediately sprinkle with remaining 1/2 cup of toasted coconut.