"This is not my recipe; it is from 'theirreverentkitchendotcom' and, it is definitely worth sharing. After all, I do live in FL; and, dessert is often about the 'Key Lime.' Now, first and most important - a regular lime is NOT the same as key lime. And second, you can make this in a spring form, tube, or bundt pan; it doesn't really matter. The only change may be the cooking times; but, all 3 work fine. Personally, I prefer the bundt pan, just for presentation. The only change I made, was adding a garnish of toasted coconut and macadamia nuts on top."

Original recipe yields 8-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (346.3 g)
Calories 1306.3
Total Fat - 62.7 g
Saturated Fat - 36.5 g
Cholesterol - 302.4 mg
Sodium - 310.3 mg
Total Carbohydrate - 177.6 g
Dietary Fiber - 2.8 g
Sugars - 126.9 g
Protein - 14 g
Calcium - 84.4 mg
Iron - 1.9 mg
Vitamin C - 7.3 mg
Thiamin - 0.1 mg

Step 1

Wet Batter ... Beat the butter and sugar together for 5-7 minutes, until light and fluffy. Then, add the eggs in - one at a time; and, beat until the mix is light yellow in color. Add in the lime juice and zest, milk, and vanilla; and, mix just until combined.

Step 2

Dry Batter ... Remove from the mixer, add the flour and salt; and, mix by hand, until everything is mixed through. At this point, DO NOT over mix; just enough to combine the wet and dry ingredients. Otherwise, you can up with a tough dense cake.

Step 3

Bake ... Now, I prefer the bundt pan, just because it is different. But, a tube pan, is probably my second choice; or, even a spring form pan. Make sure to grease and flour the pan well. Pour the batter in the pan; and, let it set a few minutes before putting in the oven (5 minutes to settle).

Step 4

I bake mine on the middle shelf, in a preheated 300 degree oven, for 1 hour and 45 minutes. To test if the cake is done. I like to use a knife and stick it in the center of the cake; if it comes out clean, the cake should be done. Also, if you press on the top with your finger, it should spring back.

Step 5

Cool ... Transfer your cake to a cooling rack for at least 15-20 minutes; then, put a plate on top and flip over. Obviously, you don't have to do this, if using a spring form pan. The cake should pop right out. I usually run my knife around the edge too, just to make sure.

Step 6

Toasted Coconut and Nuts ... You can do this in the oven; or, in a dry saute non-stick pan on the stove - which I prefer. It only takes a few minutes on medium high heat, stirring often. Then, set to the side to cool. Just make sure to toast them separately. The coconut should be lightly golden brown; and, when, you can start to smell the nuts - they are done. As I said, it only takes a few minutes, so keep an eye on them.

Step 7

Icing ... Add the cream cheese, butter, and confectioners sugar to the stand mixer; and beat until creamy and smooth. Then, add the lime zest and juice, and vanilla; mix, just until everything is combined. Now, if you like a thinner icing; you can add a little milk, to thin it out. Personally, I like to thin it out just a little; but, that is optional.

Step 8

Cake ... Once the cake is completely cool; drizzle or spread the icing over the cake. Then, garnish with the coconut and nuts. Personally, I think it tastes even better the next day; maybe, that is just me. I like to store it in the refrigerator, well covered.