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1
In a medium bowl, sift the flour, baking Soda, and salt together and set aside.
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2
In a large bowl beat the cream cheese and butter on medium speed until creamy.
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3
Gradually add the sugar and keep beating until light and fluffy ( about 5 minutes ). Scrap the sides occasionally as you beat the mixture.
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4
Add the eggs one at a time and beat at medium-high speed after each addition.
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5
Beat in the vanilla, lime juice and coconut.
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6
At low speed, beat in the flour mixture in 3 separate additions. Beat each addition only until it's just incorporated.
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7
Stop the mixer now and then to scrap the sides of the bowl.
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8
After all the flour mixture has been added, fold in the lime zest.
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9
Carefully pour or spoon the batter into greased and floured 10-inch bundt pan. Try and spread the batter so that the sides are higher than the center.
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10
Bake at 350 degrees until the cake is golden or until a long thin knife inserted in the center comes out clean. About 1 hour and 30 minutes. Keep a close eye on the colour, it may not take this long to bake.
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11
When the cake is done place it on a wire cooling rack and let it cool off for about 15 minutes. While the cake is cooling, make the glaze.
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12
Whisk all the glaze ingredients together in a small bowl until blended.
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13
Invert the cake over a large plate ( after 15 min. of cooling ). and carefully lift off the pan.
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14
Poke holes all over the surface and try to go deep inside so the glaze will drip throughout the cake.
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15
Using a spoon, carefully drizzle the glaze all over the entire surface allowing it to seep into the holes and slide down the sides. There will be a pool of glaze in the center of the cake. This can be spooned up and served with the individual slices. Serve with fresh berries and a margarita
