Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, mix cracker crumbs, brown sugar and 3 tablespoons butter; set aside.
Step
2
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes. Add eggs, one at a time, beating after each addition. On low speed, alternately add flour mixture, about one-third at a time, and whipping cream, about half at a time, beating just until blended. Add 4 teaspoons lime peel and 1/4 cup lime juice; beat just until blended. Stir in 1 cup coconut.
Step
3
Sprinkle half of crumb mixture in bottom of pan. Spoon half of batter over mixture in pan; spread evenly. Sprinkle with remaining crumb mixture; top with remaining batter.
Step
4
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
Step
5
In small bowl, stir powdered sugar, 1/2 teaspoon lime peel and 4 to 5 teaspoons lime juice. Spoon glaze over top of cake. Sprinkle with 2 tablespoons coconut. Cut with serrated knife.
Freshly squeezed lime juice can be used in place of the Key lime juice. One lime yields about 5 teaspoons juice and 3 teaspoons grated peel.
Skip the glaze and just sprinkle the cake with powdered sugar, then grated lime peel.
