When I first joined #BundtaMonth, I thought I’d have problems coming up with reasons to bake a cake every month. I was wrong. I should have remembered: we like to party at work. Or eat, at least. Nobody ever turns down cake there.
This month’s theme was tropical cakes, which fit in quite nicely with the beach-themed birthday celebration we had this week. Tropical flavors always make me think of sandy shores, dipping my toes in cerulean water with an icy drink in hand. And what will that drink probably have as an ingredient or adornment? Lime! I had to use it!
I used to even have a sand castle shaped bundt pan. But, alas, that one is trashed now. It was silicone and it got gummy and I got tired of trying to scrub it clean when all it wanted to do was shake around like Jell-o. This fairy cottage cake is the next best thing–a Christmas gift from my husband, who has enthusiastically encouraged my cake-baking endeavor. Like I said, no one says no to cake.
The cake is pretty tasty all on its own–how could it not be with all that yummy Kerrygold butter in it?–but the lime glaze balances it out beautifully. I was afraid it would be too sour and, luckily, I was wrong. I may add some lime zest to the cake batter next time to add a little unexpected twist, but other than that, this was about perfect. And a fantastic cake to whip up to bring to any occasion! (Or just eat at home… huddled under the blankets where you’re begging for sunshine, counting the days until spring’s arrival.)
- 2¾ cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (16 Tablespoons) Kerrygold unsalted butter, softened
- 1½ cups organic granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup whole fat canned coconut milk, well shaken
- 1 cup confectioners sugar
- 2-3 Tablespoons freshly-squeezed lime juice (from 1-2 limes)
- 1 teaspoon lime zest
- Preheat oven to 325 degrees and set the rack in the middle of the oven. Grease and flour well your bundt pan (or use baking spray) and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle, beat the butter on low to medium-low speed for 1 minute, scraping the sides and beater if it gets stuck to them.
- Add the sugar and beat on medium-low until light and fluffy, up to 5 minutes.
- Beat in the eggs one at a time, waiting to add the next until the first is fully incorporated.
- Add the vanilla extract.
- With the mixer on low to medium-low, mix in ⅓ of the flour mixture. Add half the coconut milk. Then half of the remaining flour. Then the rest of the coconut milk. And finally, the rest of the flour.
- Spoon into prepared bundt pan and bake for 50-60 minutes, or until golden and a cake tester inserted in the center of a section comes out clean.
- Remove from oven and set on cooling rack for 10 minutes. Then place a plate over the top and invert, hopefully releasing the cake onto the plate.
- Cool completely before drizzling the glaze.
- In a medium bowl, whisk together the confectioners sugar, 2 Tablespoons of lime juice, and the zest. Add the rest of the lime juice if it needs to be thinned more. (I went with 3 Tablespoons this time, but I probably should have made it a little thicker.)
- Spoon over cooled cake, as desired.
Other tropical bundts this month:
- Bananas Foster Bundt by Anita from Hungry Couple
- Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
- Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
- Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen
- Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic
- Coconut and Rum Tea Cake by Anuradha from Baker Street
- Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
- Coconut Bundt Cake by Holly from A Baker’s House
- Coconut Lime Bundt Cake by Kate from Food Babbles
- Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
- Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
- Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom
- Pina Colada Bundt Cake by Renee from Magnolia Days
- Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
- Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen
- Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
- White Chocolate Guava Cake by Kim from Ninja Baking
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Use any tropical fruit – and bake us a Bundt for March
- Post it before March 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky Tool below
- Link back to Lora’s and Anuradha’s announcement posts.
Disclosure: I am member of the Kerrygold Food Blogger Network and was provided with free Kerrygold unsalted butter, which was used to make this recipe. All opinions and photographs remain my own, unless otherwise stated.