I had some limes that needed to be used up so I went on a hunt to find a new and different recipe. I wasn't after the typical Keylime Pie or Keylime Cheesecake....no I wanted something else.
I am a frequent follower of the Honey & Jam Blog and found a Cake that used Limes & Coconut, so I gave it a whirl. The cake itself is good and it was a great way to use up those poor pitiful looking limes.
And for those of you who might want to make this yummy cake for yourselves....
Key Lime Coconut Cake
Gourmet, March 2009 via Smitten Kitchen, Honey & Jam
I didn’t have key limes, so I used regular limes and they worked perfectly.
Serves 8.
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 (or just add 1 teaspoon baking powder and 1/2 teaspoon salt to all purpose.)
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 an 8- by 8-inch square or 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 one at a time. Stir together flour and 1/2 cup 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 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 tablespoons lime juice, and rum (if using, if not use milk) and pour over cake. Sprinkle with remaining coconut.
Gourmet, March 2009 via Smitten Kitchen, Honey & Jam
I didn’t have key limes, so I used regular limes and they worked perfectly.
Serves 8.
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 (or just add 1 teaspoon baking powder and 1/2 teaspoon salt to all purpose.)
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 an 8- by 8-inch square or 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 one at a time. Stir together flour and 1/2 cup 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 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 tablespoons lime juice, and rum (if using, if not use milk) and pour over cake. Sprinkle with remaining coconut.
Lets see what Kimberlee Edwards - Cary NC Photographer came up with for this week.
Looks delicious!! Love your photo series on this!
ReplyDeleteYour story board really looks great! Very creative and tasty use of green!
ReplyDeleteThat looks and sounds so delicious! Love the pop of colour that the limes give to the photos!
ReplyDeleteGreat job with the food photography, and thanks for sharing the recipe!
ReplyDeleteThis looks so yummy!
ReplyDeleteThis looks and sounds delicious. Thanks for sharing the recipe as well. I will have to try this. The limes add great color - green :)
ReplyDeleteThat looks super yummy!! Great food photos!!
ReplyDelete