In the dreary days of mid-winter, when grey overcast, blustery rain, and fog blanket the short days- When the sun may not be seen for days on end and spring seems so far away- After the apples, pears and pomegranates of fall bounty have faded and spring’s berries have yet to appear comes the delight and annual surprise of citrus. Festive globes of sunshine popping up to cheer and fortify us against the remaining days of cold.
Ok, maybe a bit dramatic. But truly – ripe winter citrus is one of the great joys of the season. Mandarins, navel oranges, lemons, limes, and grapefruit store up the brightness and cheer of summer; saving it for December, January, and February. Love it!
So in celebration of the bounty of winter citrus today I tried a Coconut Lime Cake.
Ok, maybe a bit dramatic. But truly – ripe winter citrus is one of the great joys of the season. Mandarins, navel oranges, lemons, limes, and grapefruit store up the brightness and cheer of summer; saving it for December, January, and February. Love it!
So in celebration of the bounty of winter citrus today I tried a Coconut Lime Cake.
Coconut Lime Cake
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sweetened, flaked coconut, divided
1 stick butter, softened
1 1/4 cup sugar
1 tablespoon lime zest
2 large eggs
1/2 cup milk
¼ cup half and half or cream
6 tablespoons lime juice, divided
1 cup powdered sugar
Preheat oven to 350F. Grease a 9 inch round cake pan, line with parchment and grease parchment.
Zest and juice limes. Combine milk, half and half, and 3 tablespoons of lime juice in a small bowl and set aside. In a mini food processor or blender finely chop ½ cup coconut.
In a large bowl cream together butter sugar and zest; add eggs one at a time and beat well. In a separate bowl combine flour, baking powder, baking soda, and chopped coconut.
Add 1/3 flour mixture to butter mixture, blend well. Add ½ milk mixture, then ½ remaining flour, remaining milk, ending with remaining flour – blend well between each addition.
Pour into prepared pan and bake for 40-45 minutes until top springs back and toothpick inserted in center comes out almost clean.
Allow to cool 10 minutes in pan before turning out onto plate. Remove parchment and prick top all over with fork or skewer. Combine remaining lime juice and powdered sugar to make a thin glaze. Spoon glaze over top of cake and top with coconut.
(Addapted from Coconut Lime Cake on Pinch My Salt )
