Well, I like all kinds of citrus. I’ve been contemplating lately if I should make a whole Pin board dedicated to the blueberry-lemon things I’ve Pinned. It’s a bit of a sickness.
My assigned blog for this month’s Secret Recipe Club was Megan’s Cookin’. With three plus years of recipes in her archives, I had a difficult time choosing a recipe to make. I needed something yummy to take to a Christmas-in-January party, though, and it seemed like a perfect occasion to make coconut cake. Mr. V doesn’t eat coconut, so I don’t use it very often in recipes.
I enhanced the lime flavor just a little bit more and used a lime buttercream rather than the glaze Megan outlined. (What can I say? I just love buttercream. And cream cheese icing. And, well, pretty much anything that involves sugar.)
I thought the lime-coconut flavor was in perfect balance. Unfortunately, it turns out not too many people at the Christmas party ate coconut either. So I had to eat most of the cake myself.
Measure milk in a liquid measuring cup. Squeeze in lime juice to the 1-cup mark. Set aside. Milk will curdle – you are basically making limey buttermilk.
Beat together butter, sugar, and lime zest with a mixer until fluffy. Add in eggs one at a time.
Combine cake flour, baking powder, baking soda, and 1/2 cup coconut in a bowl and whisk together with a fork. Alternately add flour mixture and milk mixture to the batter with mixer on medium speed, letting combine completely before next addition.
Grease and line with parchment paper a 9-inch cake pan or Springform pan. [It NEEDS the parchment paper lining. Trust me. I thought I could beat the system, but it didn't work.] Bake at 350F 40 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
In a mixer, beat 4 Tablespoons butter and the juice and zest of one lime together until smooth and creamy. Add a pinch of salt and 1 cup confectioner’s sugar. Beat until smooth and combined. Add in a Tablespoon or two of milk if needed to become uniform and spreadable.
Spread cooled cake with frosting and sprinkle with remaining 1/2 cup shredded coconut. Refrigerate until serving.