Recipe by Boomette
A recipe from Gourmet Magazine : http://www.gourmet.com/recipes/2000s/2009/03/key-lime-coconut-cake
Top Review by twissis
Made for the Goddesses of ZWT-9 & the Tropical Desserts Challenge to serve at an afternoon coffee for 9, your recipe was an unqualified hit when rated by our guests. As the cook, I had 1 issue. I made the recipe exactly as written, but the cake rose to an unexpected height & overflowed the baking dish in a fairly major way. I policed up the mess, trimmed the excess, cut the cake into individual servings, glazed it & served it w/a fresh mint garnish. Not a soul knew there had been a problem. They loved the cake & the glaze that I made a lime green color w/food coloring. 1 guest even said he felt as if he had had traveled to Jamaica & should be listening to Bob Marley & his reggae music. Thx for sharing this lovely & flavorful recipe w/us.
- 1 cup sweetened flaked coconut
- 1⁄2 cup 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)
Directions See How It's Made
- 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.