- 3 c. unbleached all-purpose flour
- 1 t. baking powder
- 2 ea. Avocados From Mexico, mashed
- 3 c. sugar
- 5 ea. large eggs
- 1-1/2 t. vanilla extract
- 1 ea. lime
- 1/2 c. sour cream
- 1 c. sweetened flaked coconut (plus a little extra for garnish)
- For Glaze:
- 1 c. Confectioners' sugar
- 3 T. fresh lime juice
- 1 t. reserved lime zest
- Preheat the oven to 350°F. Coat a 12-cup Bundt pan thoroughly with baking spray.
- Sift the flour and baking powder into a bowl. Set aside. Grate zest from lime, set 1 teaspoon aside for glaze, and reserve the remaining zest for the cake. Juice the lime to yield 2 tablespoons juice. Add water to make up any difference.
- In a large bowl, using hand-held mixer on medium high speed, cream together the avocado and sugar until the sugar dissolves, about 8 minutes. Beat in the eggs, one at a time, combining each completely before adding the next egg. With mixer on medium-low speed, mix in the vanilla, lime juice, sour cream, lime zest and coconut. With mixer on low speed, beat in the flour mixture, mixing just until incorporated. Pour the batter into prepared pan.
- Bake cake for 1 hour or until a toothpick inserted in center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Holding a plate over the pan, invert so the cake falls onto the plate.
- For the glaze, in a small bowl, stir the confectioners’ sugar with the lime juice and reserved 1 teaspoon lime zest. Drizzle the glaze over the warm cake. Cool cake to room temperature before serving.