Yes, yesterday was my birthday, the first day of astronomical Spring. If you have a March birthday, you very rarely have a very nice day, weather wise. The first day of Spring in Chicago land is a state of mind. We have had a terrible winter, and everyone is so looking forward to birds, chirping, green grass, and trees budding. But this is what we get.
We won't be having "real spring" weather for about another 3-4 weeks. In the meantime we have to surround ourselves "Spring things', like Coconut Lime Cake, roses, and strawberries. All of these things speak of Spring to me as well as shedding layers of jackets, scarves, gloves, and hats for light hoodies and sweatshirts.
I love this Coconut Lime Cake, which is aptly named Put The Lime in the Coconut Cake, which I adapted from Food Network. I you love lime, and coconut and cake, you are going to love this cake. Because I didn't want a whole big cake around the house, I bought little mini cake pans. Aren't they cute. I'm taking a page out of Lindsey's book:) I cut the recipe in half, which worked out perfectly for three little cake pans. The cake has coconut milk. After the cake comes out of the oven, and has cooled, you poke holes in the cake, and pour a glaze over the cake, wrap in plastic wrap and refrigerate until the glaze is set. I used a buttercream frosting, instead of the cream cheese frosting, with more coconut milk and lime juice, and then sprinkled these little babies with coconut. These little cakes are sooo limey and coconutty, Oh my! Enjoy.
My, sweet friend Monet from Anecdotes and Apples, has suffered another family tragedy. Her oldest sister and her family were in a terrible accident, her nephew passed away, and her sister and brother in law are in critcal condition. If you haven't already, please reach out to Monet and her family, and send her love, prayers, and support. She needs all of us more than ever.
Put the Lime in the Coconut Cake
Adapted from Food Net work Serves:10 to 12.servings
- 1 cup butter, unsalted
- 1 teaspoon coconut extract
- 4 eggs
- 2 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup coconut milk
- 1 cup sour cream or yogurt
- 1 cup sugar, I didn’t add
- 2 limes, zested and juiced
- 1/4 cup coconut milk
- 1 cup shredded coconut
Frosting: This is half a recipe. To frost a whole cake, double the recipe
- 1/2 cup butter
- 2 cups powdered sugar
- 2 Tbsp coconut milk,
- 1 Tbsp lime juice
- 1 cup shredded coconut
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. ( I used 3 mini 4"X1" pans) In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut extract and eggs 1 at a time. In a mixing bowl, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then remove the little cakes onto rack(s) and allow to cool completely.
For Glaze: In a medium bowl combine sour cream or yogurt, I used Greek yogurt, sugar, lime zest and juice, coconut milk, shredded coconut. I didn’t use the sugar, because I had to get the sweetened coconut milk.With a bamboo skewer or plastic straw, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap. Chill until ready to frost cake.
In an electric mixer or using a hand mixer beat together the butter, until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and lime juice. Frost cake. Sprinkle top with shredded coconut.