Thursday, August 25, 2016

Coconut, Rum and Lime Cake

The flavors of a tropical summer holiday in a cake. Need I say more?

The cake is a dense but fluffy with lots of texture from the shredded coconut.  Although it seems fiddly to do a cake, syrup and frosting, it is actually easy to make. You can eliminate the frosting but do cover the cake in the lime syrup because it creates a more intense lime flavor.


225 grams butter, at room temperature
2.5 dl sugar
1 teaspoon vanilla
zest of 3 limes
3 eggs
4 dl flour
2.5 dl dried flaked coconut + 3 tablespoons for pan
2 teaspoons baking powder
1 teapoon salt
2 tablespoons rum

Lime Syrup
juice of 3.5 limes
1/2 dl sugar

100 grams butter, at room temperature
100 grams cream cheese
3 dl powdered sugar
2 teaspoons rum
zest of one lime, plus juice of half a lime

Zest 4 limes and squeeze the juice.  Set aside 1/4 of the lime zest for the frosting and a tablespoon of the lime juice.

Turn on the oven to 175C (325F).   Prepare your cake pan by rubbing it with butter.  Throw in 3 tablespoons of shredded coconut and shake the pan so that the coconut evenly covers the bottom and side.  This will both help the cake from sticking to the pan and create a nice crust.  Set aside pan.

In a large mixing bowl, mix the butter, sugar, vanilla, and rum together until light and fluffy.  Add in the lime zest, flour, salt, and baking powder. Beat carefully until all the dry ingredients have been incorporated but do not overmix. Add in the coconut and stir until it is evenly distributed through batter.  Pour the batter into the prepared pan and bake in the oven from 35 to 45 minutes. The cake will be brown and top and a toothpick will come out clean when it is done.

While the cake is baking, make the lime syrup.  Take the juice of 3.5 limes and add 1/2 dl sugar into a small pot.  Put on the stove and bring the lime juice to boiling.  Take the pot off the stove and set it aside to cool.

When the cake is out of the oven, take a fork or toothpick and poke holes all over the top.  Spoon over the lime syrup, trying to cover the cake evenly.  Set the cake aside to cool.

When the cake is cool, make the frosting.  Whip the cream cheese and butter together in a bowl.  Add in about a third of the powdered sugar, the rum, and about half of the lime juice.  Whip together and add in the rest of the sugar.   The frosting should lighten in color and get very fluffy.  If you wish the frosting to be stiff (if you want to pipe it onto the cake and have it hold its shape), then you will need to add more sugar.  I like it looser and I just spoon it on top of the cake.  Adjust the lime juice and to your liking, remembering that the more liquid you add, the looser the consistency of the frosting.

Unmold the cake and put it on a serving plate.  Smooth the frosting over the top of the cake only, letting the sides of the cake show.

Store leftover cake in the refrigerator.

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