Here are the ingredients you will need.
Any recipe with a well-buttered pan is bound to be delicious.
Trace the pan onto parchment paper to get a good fit for the parchment on the bottom.
The piece de resistance--toasted coconut.
Yummy--lime zest, sugar and butter ready to be mixed.
The zesting was a little work, but it left such a fresh taste in the cakes!
The final product--it smells delicious. I think it looks gorgeous too!
Lime Coconut Cake
1 cup sweetened flaked coconut1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
1 tablespoon grated lime zest (key limes or standard limes)
2 large eggs
1 3/4 cups self-rising flour (or 1 3/4 cup all-purpose flour + 3/4 teaspoon salt + 1 3/4 teaspoon baking powder whisked together)
3/4 cup whole milk
1/4 cup freshly squeezed lime juice, divided
1 cup confectioners sugar
1 tablespoon coconut rum (optional--I didn't use)
- Preheat oven to 350 degrees.
- Generously butter or spray a 9 inch round cake pan and line the bottom with a round of parchment paper.
- Spread coconut on a baking sheet. Toast coconut at 350 degrees for about 10 minutes, stirring twice. Cool coconut.
- Beat together butter, granulated sugar, and lime zest with an electric mixer until fluffy (about 2 minutes). Beat in eggs one at a time.
- Whist together flour and 1/2 cup toasted coconut (reserve remainder for topping).
- Stir together milk and 2 tablespoons lime juice.
- At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into prepared pan and smooth top. Bake for 35-40 minutes or until top of cake is slightly golden and a wooden pick inserted into the center comes out clean. Cool slightly, then turn out of pan and discard parchment.
- Whisk together confectioners sugar, remaining 2 tablespoons of lime juice (add more if icing is too thick), and rum (if using) and spread on cake. Sprinkle with remaining coconut.