I have a new bundt cake pan so I have been anxious to try it out. I have been thinking about a coconut cake and decided cream cheese and lime would make a tasty combination with the coconut. I really love how this cake bakes up nice and sturdy, yet moist and delicious!
Coconut Cream Cheese Bundt Cake
In a large bowl cream together:
- 1 pkg cream cheese softened
- 1/2 cup butter softened
- 1 and 1/2 cups sugar
Then add in and mix well:
- 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
- juice of 2 limes
- 1 tsp vanilla
In a separate bowl, sift together:
- 3 cups flour
- 1 cup coconut
- Zest of 2 limes
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Then alternate adding in the dry ingredients into the batter with:
- 1 and 1/2 cups coconut milk
Mix well. Bake 350 degrees F for approximately 45-50 minutes.
- 1 and 1/2 cup icing sugar
- 3 tbsp milk
- 1/2 tsp vanilla
Mix together until smooth. Pour over cooled cake and top with toasted coconut.
3 Comments Add yours
Reblogged this on my eggless world and commented:
It’s Cinco de Mayo today! This Coconut Cream Cheese Bundt Cake with a hint of lime is perfect for a Mexican themed celebration!
Hi when you 1 pkg of cream cheese . How much do you mean in grams
1 pkg of cream cheese is 250 grams. Thank you for checking out my blog. Sorry for the delayed response.