Coconut Lime Cake from Vicki Delany

It’s pot luck season, and this cake is perfect to bring to the party.  Strictly for coconut lovers!

The recipe includes the drizzle topping which is used instead of icing the cake. 

Coconut Lime Cake

Ingredients:

• 1 cup unsweetened flaked coconut
• ½ cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 tablespoon grated lime zest
• 2 large eggs
• 1 ¾ cup all purpose flour
• 2 ¾ tsp baking powder
• ½ tsp salt.
• 3/4 cup whole milk
• 1/4 cup fresh lime juice, divided
• 1 cup confectioners sugar
• 1 tablespoon rum (optional)

Method:

1. Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
2. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
3. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour, baking powder and salt, 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.
4. 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.
5. Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

 

 

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