Key Lime Coconut Cake
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1 cup sweetened flaked coconut
- 1⁄2 cup unsalted butter, softened
- 1 1⁄4 cups granulated sugar
- 1 tablespoon key lime zest
- 2 large eggs
- 1 3⁄4 cups self-rising flour
- 3⁄4 cup whole milk
- 1⁄4 cup key lime juice, divided
- 1 cup confectioners' sugar
- 1 tablespoon rum (optional)
directions
- Preheat oven to 350°F with rack in middle.
- Generously butter an 8- by 8-inch square or 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
- Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
- Beat together butter, granulated sugar, and zest with an electric mixer until fluffy.
- Beat in eggs one 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.
- Spoon batter into pan and smooth top.
- Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes.
- Allow cake to cool for 15-20 minutes in pan, then turn out of pan and discard parchment.
- 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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RECIPE SUBMITTED BY
Elaine
Uniontown, Ohio