As is so often the case, I could envision a dish, in this case a coconut lime cake, but I didn’t want to take the time or trouble to invent one (I’m basically lazy you see). So being the little plagiarist that I am (thank you Tom Lehrer for teaching me this valuable life skill), I started with Lady Bird Johnson’s Lemon Bundt Cake recipe and made it my own! (Please note: If you are young or just never had the exceedingly good luck to stumble upon this incredible man/professor/musician, you can learn more about Tom Lehrer on the internet. And if you really want to know more about plagiarism, click on the “tom lehrer plagiarize youtube”. You won’t be sorry.) Let’s see, where was I? Oh yes – cake. Anyway, I tried a couple other versions before stumbling on this “piece de resistance”. The other two tries had the flavor I was after, but not the right consistency. When I saw this recipe I just knew it was going to be the right one for me. And if I do say so myself, and I do, the final product is absolutely wonderful. The addition of the toasted coconut and the substitution of lime for the lemon was nothing less than genius. (Have I mentioned my fears of being too modest?) And as for the drizzle, well, all I can say is that it is just the “frosting on the cake”! I know – boooooo!

A little history lesson: Lady Bird Johnson was a genius in her own right. Notably well educated for her time, she proved a capable manager and a shrewd investor. After marrying LBJ in 1934, when he was a political hopeful in Austin, Texas, she used a modest inheritance to bankroll his congressional campaign, and then ran his office while he was serving in the navy. Next, she bought a radio station and then a TV station, which would soon make them millionaires. As First Lady, she broke new ground by interacting directly with Congress, employing her own press secretary, and making a solo electioneering tour.

• 1 c. butter, room temperature
• 1 2/3 c. sugar
  10 egg yolks, room temperature, lightly beaten
  3 1/4 c. flour
  4 tsp. baking powder
  1/2 tsp. salt
  1 c. milk
  1 ½ tsp. vanilla extract, divided
  3 tsp. lime zest, divided (about 3 limes)
  7 tsp. lime juice, divided
• 1 c. toasted coconut, divided
• 1 c. powdered sugar
  3 T. heavy cream   

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the beaten egg yolks until incorporated. Sift together the flour, baking powder, and salt.  Alternating with the milk, add the dry ingredients to the butter mixture. Mix until incorporated. Add 1 teaspoon of the vanilla, 2 teaspoons of the lime zest, 6 tablespoons of the lime juice, and ½ cup of the toasted coconut; beat for about 2 minutes. Spoon the batter into a lightly buttered and floured Bundt pan. Bake in a pre-heated 325 degree oven for 1 hour, or until a cake tester comes out clean. Allow the cake to cool in the pan for about 15 minutes. Invert onto a serving plate and let cool completely before drizzling cake with frosting and sprinkling with remaining toasted coconut. Meanwhile whisk together the powdered sugar, cream, remaining ½ teaspoon vanilla, 1 teaspoon lime zest, and 1 teaspoon lime juice. Add more powdered sugar or cream if you prefer your frosting/drizzle thicker or thinner. Sprinkle with remaining toasted coconut. Allow frosting to harden before serving.