Key Lime Coconut Cake

David has two ultimate favorite desserts: Key Lime Pie and Coconut Cake.

So imagine my reaction when I saw this recipe for a Key Lime Coconut Cake on Smitten Kitchen…it went something like “I HAVE to make this for David. Now.”

So I did. The cake is very light and very sweet, and really marries the two flavor profiles nicely. I enjoyed the toasted coconut on top of the cake, and the tang from the key limes. It didn’t have that mouth-popping tart of a real key lime pie, of course, but there was plenty of lime flavor.

Smitten Kitchen‘s Key Lime Coconut Cake
Adapted from Gourmet Magazine

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)

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. Cool to warm, 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.

Note: If you don’t have self-rising flour (and I didn’t) you can follow Deb’s instructions to make your own. For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift the mixture. Measure your self-rising flour from there.

I’m sure I’ll end up making this again. David liked it a lot, and it was much, much easier than the insanely labor intensive Coconut Cake recipe I’ve made. Maybe a little more difficult than the Key Lime Pie recipe I use. Still, it was very good.

Bookmark and Share

Tags: , , , ,

3 Responses to “Key Lime Coconut Cake”

  1. Mom

    Poll for David:
    Which does he like better……………the laborous coconut cake, the key lime pie with real fresh key limes or this cake

  2. naailah

    Helo..did u use US cup or metric cup for measuring? bkoz i usually measure in grams
    also my flaked coconut is unsweetened, so do u think i should add more sugar?

  3. Teri

    @Mom

    He totally likes the real things better, but thought this was tasty.

    @naailah

    I used U.S. measuring cups. I think the best way to fix unsweetened coconut is to mix it with some sweetened condensed milk. It’s not just a sugar/sweetness thing, but also a sticky texture that you’re looking for.

Leave a Reply