Lime Coconut Cake....
Here in the Pacific Northwest, Spring is just around the corner...I saw pussy willows the other day as I was driving, the daffodils and tulips are starting to poke up....it is time to get the cobwebs cleaned out of the corners and get back outside and get the ground ready for planting....so to celebrate the coming of the warmth I celebrated with a Lime Cake.....I love Cake!!!!
This is a great moist cake to have with coffee or tea....it has tons of lime flavor, and the soft coconut whip cream on top sets off the cake perfectly..this cake is a cake with substance, much like a carrot cake is....it would be perfect for Spring and Easter...as well as a nice finish for a spicy mardi gras dinner .....
Lime Coconut Cake
1 3/4 cubes of unsalted butter, softened
3/4 cup of sugar
1/1/3 cup of self-rising flour
peel of 2 limes grated
1/2 cup powdered sugar
1/2 cup of fresh squeezed lime juice
1 cup of heavy cream
5 tablespoons of powdered coconut (can be purchased at an asian store)
3 teaspoons of sugar
splash of vanilla
zest of fresh lime for decorating
for the cake...lightly butter a 7 inch round deep pan (or a 9 inch regular)..preheat oven to 350 degrees.
Cream the butter and sugar together, then add the eggs and mix and then the flour sifted and lime...mix all together and put in baking dish....bake for 30-35 minutes...until toothpick comes out clean...
For the drizzle: When it comes out of the oven, immediately poke holes in the cake with a skewer or chopstick and pour the lime drizzle over....cool completely in pan...Can be placed in the fridge at this point and finished the next day..
For the topping: An hour before making the whip cream, place the whip cream in a bowl and add the coconut powder...it will rehydrate some...whip as usual for topping, adding the sugar when it is half way whipped and the vanilla at the end....sprinkle with lime peel....
cream the butter and sugar...
add the eggs...
the lime zest and flour....you can make your own self rising flour...(to 1 cup of flour add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and sift together)
place in pan.....and bake....
out of the oven.....
poke holes and drizzle with the sweetened lime juice....this would be a great time to let the cake absorb the juice and then pop it out of the pan and wrap tightly in plastic wrap and place in the fridge...(It had even more lime flavor the next day)
A great way to finish a meal....or for me and mine...to start one!
Cheers to Happy !!