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Gourmet
March 2008

Key Lime Coconut Cake

Recipe information

  • Total Time

    2 hr

  • Yield

    Makes 8 servings

Ingredients

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)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

    Step 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 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

    Step 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.

    Step 5

    Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

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