Key Lime Coconut Cake

By Cookie67

Ingredients

• 1 cup sweetened flaked coconut
• 1 stick unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 tbsp grated Key Lime zest
• 2 large eggs
• 1 3/4 cups self-rising flour
• 3/4 cup whole milk
• 1/4 cup fresh Key Lime juice, divided
• 1 cup confectioners sugar
• 1 tbsp rum (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees with rack in middle. Generously butter a 9-by-2 inch round cake pan and line bottom with a round of parchment paper.

2. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

3. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tbsp lime juice. A low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour. Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.

4. Whisk together confectioners sugar, remaining 2 tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.