“Lime in the Coconut”- Gourmet’s Key Lime Coconut Cake with Fresh Whipped Cream
It’s three days away from the Fancy Food Show, so you know where my head is at. I’ve been busy dreaming of all the incredible food I’ll be consuming in NY this weekend. So when I was asked to make dessert for company that was coming over last night, I couldn’t possibly start getting creative because I’ve got a serious case of tunnel vision.
Instead, I had to resort to my trusty stack of old Gourmet, Bon Appetit, and Vegetarian Times magazines. The huge stack of magazines are conveniently located next to my bed because they serve as my bedtime reading material. All of the recipes I plan to some day make are dogeared (very classy…I know). So last night I decided on making this great Gourmet magazine recipe.
What You Need:
- 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 (I used Skim Milk)
- 1/4 cup fresh Key lime juice, divided (I used regular limes)
- 1 cup confectioners sugar
- 1 tablespoon rum (optional) (I omitted this)
1. 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.
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 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.
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 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
For Whipped Cream:
What You Need:
1 Cup Heavy Whipping Cream
1/2-1 Tbsp Vanilla Extract
1-2 Tbsp Confectioners Sugar (Add more or less. Depends on how sweet you want it)
1. Using a hand mixer blend all of the ingredients together until it forms a thick texture. Do not over mix.
*If you can tell in this picture I couldn’t help but to snag a quick piece off the top of the cake before serving. I then realized I hadn’t taken a picture yet. I couldn’t help myself though!
2 years ago