This baby was the dessert to my Easter feast. I saw this recipe in Gourmet (RIP) over a year ago and never got around to making it. When it came time to find a dessert for Easter this seemed perfect. I wanted something light and bright and that didn’t require too much fuss. This was perfect.
I made one substitution but it was kind of a biggie. For some reason I couldn’t find key limes anywhere! I’m not sure if they have a specific season or what. Truth be told I wasn’t too heartbroken over the lack of key limes, the thought of juicing those buggers was not too appealing. I used regular limes instead and was content.
The cake itself was pretty tasty. There was a nice balance between the coconut and lime flavours for sure. Being a bit of a dope I over-toasted some of the coconut and over baked the cake slightly but it wasn’t a total tragedy. The only thing about the cake that I didn’t love was that it was a bit too soft and crumbly. I’m not sure what to do to rectify the problem but it’s not a deal-breaker at all.
Simple, easy and delicious – my kind of dessert.
Key Lime Coconut Cake
* 1 cup sweetened flaked coconut
* 1 stick unsalted butter, softened
* 1 1/4 cups granulated sugar
* 1 tablespoon grated Key lime zest
* 2 large eggs
* 1 3/4 cups self-rising flour
* 3/4 cup whole milk
* 1/4 cup fresh Key lime juice, divided
* 1 cup confectioners sugar
* 1 tablespoon rum (optional)
Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
(Recipe via Gourmet)
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Hi there! I’ve seen you around on Chowhound, and am enjoying your blog!
Re: juicing citrus — These work like a dream and are not particularly expensive:
Hi Coco!
Thanks for stopping by and thanks for the link!
I tried an almost identical recipe in a bundt pan and it fell, and when sliced it was brown around the edges yet undone in the center. Anyone have similar problem with a lime cake? So disappointed! Thanks for any suggestions!