Sunday, April 8, 2012

Key Lime Coconut Cake

My father requested a non-chocolate cake for his birthday, and only because I love him did I oblige.  Especially because I had made a non-chocolate cake the night prior (well, topped with chocolate ganache, so, not quite).  This is a unique, delicious cake and I'd make it again anytime I'm not craving chocolate.  So . . . never?

First, make the key lime filling:
3/4 c. sugar
1 egg
1 egg white
1/4 c key lime juice
2 tsp key lime zest
3/4 c. water, divided
2 tbsp. cornstarch

Whisk sugar, eggs in saucepan until combined, then whisk in lime juice, zest, and 1/2c of the water, stirring over low heat
Stir together cornstarch and 1/4c water then whisk into saucepan as well, raising heat to medium-high until mixture boils and thickens
Transfer to heatproof bowl with a piece of plastic wrap (or wax paper) touching the entire surface so that a skin doesn't form.  Refrigerate for about an hour or until cool.

*note to self - double this recipe!
1 3/4 c flour (cake flour preferred)
2 tsp baking powder
1/2 tsp salt
1/2 c unsweetened coconut, although I made half of this the sweetened kind anyway
3/4c coconut milk
1 1/2 tsp vanilla
1 1/2 sticks of butter, room temp
1 1/3c sugar
2 large eggs
2 large egg whites

Combine flour, baking powder, salt, coconut shreds in one bowl
Coconut milk, vanilla in another
Beat butter and sugar until light and fluffy, then add eggs and whites
Add 1/3 of the flour mixture in, use a spatula from here on out to gently mix things (until just incorporated, don't overmix from this point)
Add half of the coconut milk/vanilla mixture
Add more flour, the rest of coconut milk, then the last of the flour
Divide into two greased 9" cake pans (ideally, with a piece of parchment paper on the bottom - easier to get the delicate cake out without breaking)
Bake at 350 for about 35 min, until top feels springy and toothpick comes out clean
Cool cakes first in pans, then invert gently to cool on wire racks or plates
(I was in a rush and had to speed up the cooling process - put the pans in the freezer, then took the cakes out and put them back in the freezer.  Worked fine)
*The two layers were thinner than I'd hoped - I wanted to do four layers and cut them each in half.  I did manage to do it but the layers were very thin, only about an inch apiece.  Might double the recipe to make it towering.

2 cups cold heavy cream
6 tbsp powdered sugar
1-2 tsp vanilla

Whip all of this with electric mixer.  Super easy - it's basically just sweetened whipped cream, so you can tweak the sugar/vanilla amounts to taste.

Decorate with key lime wedges and sweetened coconut!

Recipes taken from:

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