Lime Coconut Sour Cream Bundt Cake

For The Cake:
1 cup unsalted butter, softened

1 1/2 cups granulated sugar

zest of 3 medium limes

2 teaspoons vanilla

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup Green Valley Organics Sour Cream

1/2 cup sweetened flaked coconut

For The Lime Glaze:
1 cup confectioners’ sugar, sifted

5 tablespoons heavy cream

½ teaspoon pure vanilla extract

zest of 1 medium lime

For The Cake:
1. Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan, set aside.

2. 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.

3. In a medium 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.

4. Add eggs, 1 at a time, beating well after each addition.

5. In a medium bow, 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 coconut.

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

7. Bake 50 minutes to 60 minutes or until a toothpick inserted in center comes out clean. 8. Cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely.

For The Lime Glaze:
1. In a medium bowl, combine all ingredients and stir until smooth. If mixture is too thick add more cream one teaspoon at a time until you reach the desired consistency. I like my glaze to be thick so 5 tablespoons usually turns out to be to my liking.

2. Spoon over cooled cake.