1 c. butter or margarine
8 oz. cream cheese
2 3/4 c. sugar
5 eggs
2 1/4 c. all-purpose flour
3/4 c. self-rising flour
1/4 c. Key Lime juice
1/2 tsp. vanilla extract
1/2 tsp. coconut-flavored extract
3/4 c. coconut (not fresh or frozen)

Combine butter and cream cheese in large bowl. Beat until blended. Add sugar and beat well. Add the eggs, one at a time, beating well after each addition. Combine the all-purpose flour with the self-rising flour. Stir to mix. Add to the creamed mixture alternately with the Key Lime juice. Stir in the extracts and coconut.

Pour into a well-greased and lightly floured Bundt pan. Place in a COLD oven and set the temperature at 350 degrees. Bake for about 1 hour and 10 minutes or until a toothpick comes out clean when inserted into center of cake. Allow the cake to cool for about 10 minutes before removing it from the pan. After cake has cooled slightly, drizzle glaze over the top.

1 c. confectioners' sugar
1 Tbsp. softened butter or margarine
2 to 3 Tbsp. Key Lime juice

Combine all glaze ingredients and beat until well blended.