Sunday, February 21, 2021
Ingredients
1
cup graham cracker crumbs (about 15 squares)
1/3
cup packed brown sugar
3
tablespoons butter, melted
3
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup butter, softened
1 1/2
cups granulated sugar
4
eggs
3/4
cup whipping cream
4
teaspoons grated lime peel
1/4
cup Key lime juice
1
cup flaked coconut
Glaze
1
cup powdered sugar
1/2
teaspoon grated lime peel
4
to 5 teaspoons Key lime juice
2
tablespoons flaked coconut
Steps
1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, mix cracker crumbs, brown sugar and 3 tablespoons butter; set aside.
2 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes. Add eggs, one at a time, beating after each addition. On low speed, alternately add flour mixture, about one-third at a time, and whipping cream, about half at a time, beating just until blended. Add 4 teaspoons lime peel and 1/4 cup lime juice; beat just until blended. Stir in 1 cup coconut.
3 Sprinkle half of crumb mixture in bottom of pan. Spoon half of batter over mixture in pan; spread evenly. Sprinkle with remaining crumb mixture; top with remaining batter.
4 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
5 In small bowl, stir powdered sugar, 1/2 teaspoon lime peel and 4 to 5 teaspoons lime juice. Spoon glaze over top of cake. Sprinkle with 2 tablespoons coconut. Cut with serrated knife.