I love my husband most of all, but I think coconut comes in a close second. When I was trying to figure out what kind of cake to make for his birthday on January 2nd, I pulled out three different options. The common denominator was coconut and I didn’t even realize it until it was pointed out to me on Twitter. Oops! After a bit of deliberation, I honed in on Smitten Kitchen‘s key lime coconut cake which she adapted from Gourmet. It’s obviously a cake with a very fine lineage.
This isn’t a floofy cake with billowy frosting. It’s simple and straightforward and perfectly moist and delicious. The toasted coconut is prominent and the lime is as tart and citrusy. With a drizzle of a rum and lime icing on top, it’s everything a good cake should be.
And it’s a great cake for winter birthdays because it tastes so tropical that you can almost feel the sand between your toes, instead of cold rain falling on your head. But, I’ll take cold and rainy as long as Cornelius is right beside me. And bringing this cake in my old tin cake caddy to the local legion for Sunday night trivia while drinking cheap watery beer with great friends, well, it’s a birthday to remember! Everyone loved this cake, especially Cornelius, so don’t hesitate to make this for your next birthday or just because it’s raining outside.
elsewhere: Is your new year’s resolution to not skip breakfast? Well, try this delicious egg, cheese, spinach and potato frittata on for size over at Poppytalk. It’s so good that we ate it several times during the holidays and I’m still not sick of it yet.
coconut lime cake
(adapted from Smitten Kitchen)
1 c unsweetened shredded coconut
1/2 c unsalted butter, softened
1 1/4 c granulated sugar
1 T lime zest
2 large eggs
1 3/4 cups flour minus 2 teaspoons
1 1/2 t baking powder
1/2 t salt
3/4 c milk
1/4 c fresh lime juice
2 T fresh lime juice
1 c powdered sugar
1 T rum
Toast the coconut in a skillet in a hot oven (350F) for 10-15 minutes until golden. Remove from the oven and cool, but don’t turn the oven off.
In a mixer, whip together the butter, sugar and lime zest until fluffy. Mix in the eggs and beat until combined. In another bowl, mix together the flour, baking powder and salt and fluff with a fork. Add into butter mixture and mix until just combined. Add in half of the coconut, save the remainder for the topping. In a measuring cup, combine the milk and lime juice and pour into the batter, mixing slowly one final time until well blended.
Butter and flour a 9 x 2″ round cake pan, tapping out any excess flour. Pour in the batter and smooth out the top. Bake 40-45 minutes or until a cake tester comes out clean. Let cool on a wire rack for 15 minutes and then invert onto rack and cool completely.
Whisk together powdered sugar, lime juice and rum and spoon over cake. Top with remaining toasted coconut.