Lime Coconut Sour Cream Bundt Cake with Lime Glaze

My friend Jesseca taught me long ago that if you want to fancy up something, put it in a bundt pan. She's right. It immediately makes any cake look prettier because of the shape. Girls, go get yourselves a bundt pan, ok?

Lime Coconut Sour Cream Bundt Cake

Adapted from MyBakingAddiction.com

Ingredients

1 c butter, softened

1 1/2 c sugar

zest of 3 limes

2 tsp vanilla

2 eggs

2 c flour

1 tsp baking powder

1 tsp baking soda

1 c sour cream (or plain greek yogurt)

1/2 c sweetened flaked coconut

Directions

Preheat oven to 350 degrees. Grease and flour a bundt pan.

In the bowl of a stand mixer fitted with the paddle attachment (if you have that), cream the butter until smooth.

Combine the sugar and lime zest and mix with your fingers until combined. Add this mix to the butter slowly, mixing until combined. Add vanilla.

Add eggs, 1 at a time, until completely combined.

In a separate bowl, combine the flour and baking powder and baking soda. Alternate adding the flour mixture and the sour cream, beating well after each addition. Stir in coconut by hand.

Spoon mixture into prepared pan and level with a spatula, if needed.

Bake for 50-60 minutes or until it passes the toothpick test. Cool in the pan for 10 minutes then invert onto a wire rack.

Lime Glaze

1 c powdered sugar

5 tbsp heavy cream (or milk)

1/2 tsp vanilla

zest of 1 lime

Combine all ingredients, except milk. Add 1 tbsp milk at a time until you get the desired consistency (less milk for a thick, white glaze or more milk for a thinner glaze). Spoon over cooled cake.