2000s Recipes + Menus
Key Lime Coconut Cake
Serves8
- Active time:20 min
- Start to finish:2 hr
March 2009
A splash of citrus makes this simple coconut cake striking. View more of our favorite recipes from this issue, and watch food editor Melissa Roberts demonstrate how to juice Key limes.
- 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)
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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.
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Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
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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.
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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.
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Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover sweetened flaked coconut.
- Keywords
- melissa roberts,
- dessert,
- buy this make that,
- cake,
- limes
Recipes
Buy This, Make That
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
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