“We must have a cake. Stress cannot exist in the presence of a cake.” 
So I am taking stock of my kitchen and what do I find? The left over coconut from my Thai recipe below and about 20 beautiful, fresh key limes that I purchased at the farmers market last week. I remember thinking to myself how incredible they looked in their little carton at the market, and I had to have them. When I got my bag of goodies home, I dumped my little limes out all over the counter excited like a little kid on Christmas. The enjoyment was short lived as I realized I had no idea what to do with key limes. I knew they were smaller, sweeter and more bitter than their standard sized counterpart. I also knew you could marinate meats in them, make exotic cocktails or spice up a salad dressing. All these options would have been a safe bet for me, and I could call it a day, but how much fun would that be? I decided, instead, to do something I never do... bake a cake. 
It is no secret that I stink at baking. I wish I were great at it... and so does my boyfriend. The trouble is that baking is chemistry. It's not really a trial and error sort of thing (well not at my level anyway). So to simplify the process, I work off basic principles: 
1.) You can make almost any dessert from flour, sugar, eggs, milk, butter and flavorings. 
2.) To produce a good result, pay attention to the quantity of each ingredient, the order the ingredients are combined and the methods used to cook. Baking needs to be accurate and precise. MEASUREMENT IS CRITICAL!
3.) Understand that substitution can change a recipe entirely. For example, bread flour and cake flour are not the same, nor are shortening and butter. The end result will be completely different if you substitute one ingredient for another. A good understanding of your ingredients will make your baking more successful. 
4.) Pay attention to mixing directions. For example, do not put muffin batter in a mixer... over mixing causes dry muffins (I know this from lots of experience with dry muffins). 
Key Lime Coconut Cake: 

  • 1 cup organic 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* (see below)
  • 3/4 cup whole milk
  • 2 tablespooons fresh key lime juice
  • 1/2 teaspoon vanilla

*You can make your own self-rising flour: For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift. Measure your self-rising flour from there.

Preheat oven to 350 degrees. Generously butter a 9- by 2-inch round cake pan. Toast all of your coconut  (1 cup total) in a small baking pan in the oven, stirring once or twice, until golden, about 5-8 minutes. Let the coconut cool. Leave the oven on.

Beat together the butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together the flour and 1 cup coconut. Stir together the milk, 2 tablespoons lime juice, and the vanilla. At low speed, mix the flour and milk mixtures into the egg mixture alternately in batches, beginning and ending with flour. Spoon the batter into the pan and smooth the top. Bake until golden and a wooden pick inserted into center comes out clean, 35 to 45 minutes. Cool for 15 minutes.
Sweet Rum Glaze: 

  • 2 tablespoons fresh key lime juice
  • 1 cup confectioners sugar
  • 1 tablespoon rum 
Whisk together the confectioners sugar, 2 tablespoons lime juice, and rum. Pour over cake. 
To Finish: 

Sprinkle 1 cup toasted coconut on top of the cake (or more if you like) and enjoy. 



02/19/2014 3:26pm

I want to eat the pictures...

Amanda B.
02/19/2014 3:27pm

I LOVE key limes. I will have to pick some up because now I have a craving for this cake.

02/19/2014 10:09pm

My GF's B-day is this weekend. I am going to try to make this cake. I think it looks good.

02/20/2014 6:20pm

I made this today. It was really refreshing. Thanks for the recipe.

06/28/2014 5:46am

nice posts


nice postz

09/12/2014 12:06am

Good post with images i enjoy it Thanks for sharing.


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These kind of articles are always attractive and I am happy to find so many good point here in the post, writing is simply great, thanks for sharing:)

02/25/2015 11:25pm

Brilliant post which giving the wonderful recipe to express the market revenue .


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