Have I mentioned that I have amazing friends? I met Abby only a few months ago, but we've bonded over cups of tea and decadent desserts. She, like me, is a writer, and I have drawn inspiration from her in my own pursuit of a literary career. Abby obtained her MFA in poetry, and she just published her first book of poems, which is worth your while, I promise. She writes with humor, grace and precise attention to detail and language. Hearing her read her poems out loud is even more of a pleasure; she speaks with confidence and her timing is impeccable.
But not only does Abby write, she also cooks and bakes. As one of the founding members of dessert night, Abby has prepared several wonderful baked goods for our shared evenings. Last Monday, Abby asked me if I, by chance, had a citrus zester (she needed it for her delicious strawberry cake recipe). Due to the fact that the majority of my kitchen is packed away in boxes, I responded with a disappointed no.
But Abby persevered. She went down to King Soopers, bought herself some lemons and found a lemon zester in the baking aisle. But to surpass her perseverance was her generosity; Abby brought not only her cake to our apartment, but a lemon zester of my very own.
But not only does Abby write, she also cooks and bakes. As one of the founding members of dessert night, Abby has prepared several wonderful baked goods for our shared evenings. Last Monday, Abby asked me if I, by chance, had a citrus zester (she needed it for her delicious strawberry cake recipe). Due to the fact that the majority of my kitchen is packed away in boxes, I responded with a disappointed no.
But Abby persevered. She went down to King Soopers, bought herself some lemons and found a lemon zester in the baking aisle. But to surpass her perseverance was her generosity; Abby brought not only her cake to our apartment, but a lemon zester of my very own.
Now of course I had to find a recipe that would utilize my new kitchen tool. Lemon and lime zest can add amazing flavor to cakes, and so I started perusing various cake cookbooks and baking blogs. After searching for a few hours, I found exactly what I was looking for: Key Lime Coconut Cake. The name alone nearly did me over...the thought of toasted coconut on a moist, lime infused cake made me want to roll up my sleeves and start baking at that very moment.
The recipe I found called for self-rising flour, and so I went to the dreaded Wal-Mart to pick up a bag. Really, I hate that store, but when I'm in a baking pinch, I find myself taking a deep breath and trudging through the indiscriminate masses and aisles of processed foods. With a bag of flour in my hand, I returned to my tiny kitchen and began to work.
One of the best parts of this recipe is that you're asked to toast the coconut before starting on anything else, which means that your kitchen and your house smells amazing from the very beginning. I will warn you though, coconut has a tendency of going from golden brown to black & crispy very quickly so keep a close eye on your flakes.
The batter and the cake comes together very quickly. The recipe is easy to follow and my cake rose beautifully, only sinking the slightest bit in the center. After allowing my cake to cool, I drizzled the lime glaze over top and sprinkled my frosted masterpiece with the remaining toasted coconut. The cake presents beautifully, which makes it a good option for a summer dinner party or a mother's day lunch.
I served a good portion of the cake at my store, and the customers eyes lit up whenever I mentioned what I was serving. There is something about lime and coconut that draws people over like flies to a trashcan (forgive the unsavory simile). But truly, I serve a lot of baked goods at the store, and this cake was by far one of the most popular.
The recipe I found called for self-rising flour, and so I went to the dreaded Wal-Mart to pick up a bag. Really, I hate that store, but when I'm in a baking pinch, I find myself taking a deep breath and trudging through the indiscriminate masses and aisles of processed foods. With a bag of flour in my hand, I returned to my tiny kitchen and began to work.
One of the best parts of this recipe is that you're asked to toast the coconut before starting on anything else, which means that your kitchen and your house smells amazing from the very beginning. I will warn you though, coconut has a tendency of going from golden brown to black & crispy very quickly so keep a close eye on your flakes.
The batter and the cake comes together very quickly. The recipe is easy to follow and my cake rose beautifully, only sinking the slightest bit in the center. After allowing my cake to cool, I drizzled the lime glaze over top and sprinkled my frosted masterpiece with the remaining toasted coconut. The cake presents beautifully, which makes it a good option for a summer dinner party or a mother's day lunch.
I served a good portion of the cake at my store, and the customers eyes lit up whenever I mentioned what I was serving. There is something about lime and coconut that draws people over like flies to a trashcan (forgive the unsavory simile). But truly, I serve a lot of baked goods at the store, and this cake was by far one of the most popular.
Key Lime Coconut Cake
Gourmet
Serves 8-16 depending on the size you cut your squares
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)
1. Preheat your oven to 350°F. Generously butter an 8 inch square cake pan and line bottom with parchment paper.
2. Toast coconut in a small baking pan in your oven, stirring once or twice, until just golden, 8 to 12 minutes. Allow to cool.
2. Beat together your butter, granulated sugar, and zest with a 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.
4. Spoon your batter into prepared pan. Bake until golden and a tooth pick inserted into the center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
5. Whisk together the powdered sugar, remaining 2 tablespoons lime juice, and rum and pour over cake. Sprinkle with remaining coconut.
* Make your own: For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift the mixture. Measure your self-rising flour from there.
Gourmet
Serves 8-16 depending on the size you cut your squares
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)
1. Preheat your oven to 350°F. Generously butter an 8 inch square cake pan and line bottom with parchment paper.
2. Toast coconut in a small baking pan in your oven, stirring once or twice, until just golden, 8 to 12 minutes. Allow to cool.
2. Beat together your butter, granulated sugar, and zest with a 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.
4. Spoon your batter into prepared pan. Bake until golden and a tooth pick inserted into the center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
5. Whisk together the powdered sugar, remaining 2 tablespoons lime juice, and rum and pour over cake. Sprinkle with remaining coconut.
* Make your own: For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift the mixture. Measure your self-rising flour from there.
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