Key Lime Coconut Cake
2016-05-01 17:43:44
Serves 10
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
- 1 cup sweetened coconut
- 1 stick butter, softened
- 1 1/4 cups sugar
- 1 tablespoon lime zest
- 2 eggs
- 1 3/4 cups flour
- 3/4 teaspoon salt
- 1 3/4 teaspoon baking powder
- 3/4 cup whole milk
- 1/4 cup Key lime juice, divided
- 1 cup confectioners sugar
- 1 tablespoon dark rum, optional
Instructions
- Preheat the oven to 350 degrees and spray an 8X8 square or 9X2 round pan with pam. In a medium pan over medium heat, toast the coconut until golden brown, 8 minutes.
- In a large bowl, beat the butter, sugar, and lime zest together with an electric mixer until fluffy, 4 minutes. Add the eggs one at a time, beating to combine. In a separate medium bowl, combine the flour and 1/2 cup of the toasted coconut. In a small bowl, stir together the milk and two tablespoons lime juice. At a low speed, add the flour and milk mixtures into the egg mixture in batches, beginning and ending with the flour. Using a rubber spatula, add the batter to the pan, smoothing the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40-45 minutes. While the cake is baking, make the glaze by combining the confectioners sugar, 2 tablespoons lime juice, and rum together in a small bowl. Allow the cake to cool before pouring the glaze on top. Sprinkle the top with the remaining 1/2 cup toasted coconut. Slice and serve!
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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