Wednesday, May 12, 2010
You put the lime in the coconut...
As soon as I saw this recipe for coconut lime bundt cake, that old song sprang to mind. But I have to ask, did Coke used to have a commercial with the lyrics "You put the lime in the coke, you nut, and drink em all up? Because I swear, that is how I remember the song, but when I looked up the lyrics that was not what came up? Anyone?
But, again, I digress. I made this cake for Mother's Day, cutting it in half so I could give half to my mom and the husband could give half to his mom. My mom unwrapped it and my dad immediately said, "Is the other half for the husband's mom?" and laughed when I confirmed. The husband said his mom enjoyed it as well, reaching for a fork as soon as she pulled the foil off.
This recipe calls for shredded coconut; you can use either sweetened or unsweetened, but since I have a sweet tooth and this is a dessert, I went with sweetened. The cake is very moist, light and sweet, with a strong coconut flavor, due to the can of coconut milk. It, however, wasn't limey enough for me, though this could be reconciled by drizzling with a lime glaze.
Coconut Lime Bundt Cake
Source: My Kitchen in the Rockies
2 cups flour
1 teaspoon baking powder
pinch of salt
1 can unsweetened coconut milk
4 Tablespoons butter
1/3 cup lime juice (about 7-9 limes)
zest of 2 large limes
1 1/2 cups sugar
1 teaspoon vanilla extract
2 teaspoons dark rum, optional (I used Malibu coconut rum)
3/4 cup shredded coconut
additional butter and flour for greasing pan
Heat the oven to 350 degrees. Liberally grease a bundt pan with the additional butter, making sure to get it in each depression. Sprinkle the additional flour into the pan, turning it to fully cover the butter. Turn the pan over and gently tap out any extra flour.
Combine the flour, baking powder and salt in a medium bowl. Set aside.
Heat the coconut milk and butter in a small saucepan, just until the butter is melted and the milk is heated through. Stir in the lime juice. Set aside, but keep warm.
Using the whisk attachment, combine the lime zest and sugar in the bowl of an electric mixer. Add the eggs and beat on medium-high for 3 minutes, until the mixture is pale yellow, thick, and doubled in volume. Beat in the vanilla and rum. Scrape down the sides of the mixer with a rubber spatula.
Pour in the dry ingredients and mix on low, stopping to scrape down the sides as needed. Add in the shredded coconut and mix on low just until everything is combined.
Pour in the warm coconut mixture in a steady stream until smooth.
Pour the cake batter into the greased bundt pan and bake for 55-60 minutes, or until the cake is golden brown and a toothpick or butter knife inserted into the cake comes out clean.
Top with a lime-sugar glaze and additional shredded coconut, or just sprinkle with powdered sugar, if desired.