Key lime anything works for me and this was a wonderful way to use up those brilliant little limes that I can’t stop myself from buying.  Borrowed from Smitten Kitchen, the only catch is the ‘self-rising’ flour (recipe is below) – enjoy!

Key Lime Coconut Cake

1 c. sweetened coconut – lightly toasted in a skillet or in the oven for a couple of minutes

1/2 c. butter, softened AND 1 1/4 c. sugar AND 1 T. key lime zest

2 eggs

1 3/4 c. self-rising flour – **see note below

3/4 c. whole milk

2 T. fresh key lime juice

Glaze – 1 c. icing sugar AND 1 T. rum AND 2 T. fresh key lime juice

Preheat the oven to 350 and generously butter an 8 x 8 pan, line it with parchment then butter that as well.  Using your electric mixer, beat together the butter, sugar and lime zest for a few minutes until fluffy, then beat in the eggs, one at a time, scraping down the sides of the bowl as needed.

In a small bowl, stir together the flour and a 1/2 cup of the toasted coconut (the rest is for garnish), and in a measuring cup, stir together the milk and the 2 tablespoons of lime juice.  With the mixer at low speed, alternately add the flour mix and the milk mix beginning and ending with the flour, scraping down the sides of the bowl at least once.

Spoon the batter into your prepared pan, smooth out the top and bake for 40 to 45 minutes until a toothpick poked into the center comes out clean – it’s a dense cake so it’s tough to tell when it’s done.

Allow the cake to cool in the pan for about a half hour then turn it out onto your favorite serving platter.  Whisk together the 3 ‘glaze’ ingredients, drizzle the glaze evenly over all and then sprinkle on the remaining coconut.  This was especially tasty while it was still a little bit warm.

**Self-rising flour – for EACH cup of flour, whisk in 1/2 teaspoon salt and 1 teaspoon baking powder – so I doubled this and then measured out the 1 3/4 cups for this recipe.

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