Thursday, January 20, 2011

Lime Coconut Cake

With the warmer weather this week, I was excited to bake this citrus treat.  I love coconut, and I have always loved lime and lemon.  I got the recipe from Heidi's Recipes a couple of weeks ago.  Heidi got the recipe from the Smitten Kitchen, which adapted the recipe from an original post in Gourmet magazine.

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 coconut
1/2 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)
  1. Preheat oven to 350 degrees.
  2. Generously butter or spray a 9 inch round cake pan and line the bottom with a round of parchment paper.
  3. Spread coconut on a baking sheet.  Toast coconut at 350 degrees for about 10 minutes, stirring twice. Cool coconut.
  4. Beat together butter, granulated sugar, and lime zest with an electric mixer until fluffy (about 2 minutes).  Beat in eggs one at a time.  
  5. Whist together flour and 1/2 cup toasted coconut (reserve remainder for topping).
  6. Stir together milk and 2 tablespoons lime juice.
  7. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
  8. 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.
  9. 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.
I posted this to:

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  1. Wow, this sounds delicious! I now need an excuse to make this cake. Oh wait, maybe I don't? :)

  2. I'm in love with Bath and Body Works' Coconut Lime Verbena scent. I think this cake sounds GREAT!!!

  3. You cake sounds absolutely amazing. I'm challenging myself to make 52 cakes in 2011 and this one will definitely be on the menu.

    Thanks for a great recipe.

  4. looks delish!!! need to make this one! saw you on tidy mom :)

  5. Happy to be a new follower. Please know that I have featured your yummy cake on my blog for Souper Saturday & Other Treats. If you would rather I not include your recipe on my post please advise. Thank you.

  6. This looks amazing, I will be trying it soon-thanks:@)

  7. What a gorgeous cake! I just found your blog......yum!

  8. Hi Chiara! I'm Heidi from Heidi's Recipes. Found you from my google analytics. Thanks for the shout out. I love the sharing of recipes that is the blog world. Looking forward to perusing your blog!


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