Two Cups Flour

Key Lime Cake Batter
2 Prepare a bundt cake pan with baking spray and preheat oven to 325 F (170 C).
3 In a large bowl, hand whisk together sifted cake flour, salt and baking soda. Set aside.
4 Combine sugar and key lime zest in a small bowl. Work the zest into the sugar with a fork and let sit for several minutes to allow the sugar to absorb the lime oils. 
20 Transfer the lime sugar and butter to the bowl of a stand mixer fitted with paddle attachment. Cream together on medium high speed into a light and fluffy consistency. (3-4 minutes)
5 Add the coconut oil and lie juice, mix on medium until incorporated. Scrape sides and bottom of bowl with silicone spatula as needed.
6 Continue on medium speed, adding one egg at a time.  Make sure each egg is fully incorporated before adding int the next.
7 Slowly pour in 1/3 of the milk, alternating with 1/3 of the flour mixture  mixing on medium low speed between each. Continue with remaining milk and flour mixture.
8 Scrape sides and bottom of mixing bowl again as needed, careful not to over mix the cake batter. It should look light and fluffy.
11 Transfer batter into the prepared bundt pan leaving about  1 1/4 inches below the rim for the cake to rise. 
12 Place bundt pan on a cookie sheet and bake on the middle rack for 75-80 minutes or until a toothpick inserted comes out clean. 
13 Place cake pan on a wire cooling rack to cool for 15 minutes before inverting onto rack to cool completely. 
14 While cake is cooling make key lime icing.
Key Lime Glaze
17 Make your frosting by starting with two cups of powdered sugar, then add the lime juice and rum cream. 
18 Stir together in a bowl, slowly adding a little milk as needed to create the consistency you like best. If you want it thicker add more powdered sugar.
19 Tranfser cake to serving dish and drizzle glaze over cake before serving.