Cocunut Lime Cake

Back before I started this blog, when I was just a food blog fan, I remember seeing this recipe at Smitten Kitchen, and thinking that it looked pretty good, but I must have forgotten to bookmark it, and forgot about it.

A few weeks ago, I saw it on honey and jam and remembered, oh yeah, I wanted to make that. Lime and coconut are two of my favorites. I was not disappointed. There were a few mishaps, but those were totally my own doing, and had nothing to do with the recipe. Actually, I think the mishaps might have made the cake better, and I'll explain why shortly.

Coconut Lime Cake(adapted from Honey and Jam, by way of Smitten Kitchen)

Ingredients Needed:

1 stick unsalted butter, softened
2 large eggs
1 cup sweetened shredded coconut
1 1/4 cup granulated sugar
1 tbsp grated lime zest
1 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup fresh lime juice
1 cup confectioners sugar
1 tbsp rum(optional) or milk

To Make:

Preheat oven to 350 degrees. Butter a 9 inch round pie pan, and line the bottom with a piece of parchment(this is awesome by the way...no sticking AT ALL. I will do this from now until the end of time)
Toast the coconut on a baking sheet for about 10 minutes, until crispy and golden brown. Set aside. Don't turn the oven off, you'll need it still.
In a large bowl, beat together butter, sugar, and lime zest until light and fluffy. Add the eggs, one at a time, mixing well after each egg is added. Stir together the flour, salt, baking powder, and to that, add 1/2 cup of the toasted coconut.
Mix together the 3/4 cup of milk, and half(or 2 tbsp) of the lime juice. At a low speed, mix the flour mixture and lime/milk mixture into the batter alternating between the two, beginning and ending with the flour(so it goes, flour, milk, flour, milk, flour). Pour the batter into the pan, and smooth the top. Bake for 35-40 minutes, until top is golden brown, and a toothpick inserted in the center comes out clean.
Mix together the remaining 2 tbsp lime juice, confectioners sugar and rum(or milk), and spoon over top of cake, then top with the remaining toasted coconut.
Cut, and serve.

So, you might be asking yourself, "that doesn't sound messed up...where's the mess up, Sara?"



So, what happened was, the cake was cooking fine, and after about 35 minutes, it was done, but the top wasn't brown. So, I turned on the broiler for a few minutes to brown the top, and turned my back for a second too long, and burned the crap out of the top of the cake. The rest was fine, but the top was a blackened, burned mess. So, what I did was just cut the top off of the cake, and poured the topping and coconut on the very thin cake that was left. So, where the goodness comes in, is that I think the topping would get lost in a thicker cake. The topping(which was really the best part of the cake) was so pronounced, because there was very little cake to take away from it. I'll make this again though, and hopefully the next time, I wont mess it up, and I'll be able to test that theory.

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