Tuesday, August 21, 2012

Cake of the Week: Key Lime Cake with Coconut Caramel

If I went on a fabulous beach vacation, this is what it would taste like. Key limes and coconut and awesomeness. I can picture the palm trees swaying, hear the waves crashing on the beach, the sun and the sand and a drink in my hand (oh wait, did this just become a Kenny song? Yes it did…) 

All summer people have been asking me if I have any trips planned (it's one of those stock in-the-office-kitchen questions, right after asking how your weekend was and commenting on the weather). NO I DO NOT. Alas, I’m just here in DC for the summer…but at least I can still taste what a beach vacation feels like, right? I’ll take a piece of this cake, hit up the public pool, close my eyes and imagine myself on a nice sandy strip of ocean. Done. 

(Though, I don't feel tooo bad for me -- I did go to Costa Rica back in January.)

I’ve made a version of this cake recipe before and I can promise you that it is DELICOUS. Seriously, a whole half-cup of lime juice in just one layer of cake = flavorful and amazing. 

It's fancy and fantastic as a layer cake, but for just Mollie/SpeedyKate weeknight consumption, one layer is enough. 

Key Lime Cake with Coconut Caramel 

Cake Ingredients:
  • 1 1/4 cups all-purpose flour
  • 1 cups granulated sugar 
  • 1/2 teaspoon baking powder

  • ¾ tsp. baking soda

  • 1/4 teaspoon salt

  • 1 large egg
  • 1/2 cup vegetable oil

  • 1/2 cup fresh or bottled key lime juice
(I used regular lime juice)
  • ½  cup sour cream
or Greek yogurt
  • 1 tablespoons fresh lime zest
  • Garnish: 1/4 cup shredded sweetened coconut, toasted
Caramel Ingredients:
Note: This caramel recipe makes about twice as much as you need...tupperware the extra caramel and make another cake later -- might I suggest the Cookie Butter Cake with Cashews and Coconut Caramel
  • 1 cup coconut milk, divided use
  • 1/3 cup brown sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons butter
  • 1/8 teaspoon finely ground sea salt
  1. Preheat oven to 350 degrees F. Spray and flour 1 9-inch round cake pan.
  2. Sift flour, sugar, baking powder, baking soda and salt together into mixing bowl. Add egg, oil and lime juice mix on medium speed of an electric mixer until creamy. 
  3. Add sour cream/Greek yogurt and zest -- mix until smooth. 
  4. Pour cake batter into your pan and bake for 25 to 35 minutes or until a tooth pick comes out clean.
  5. Cool in the pan for 10 minutes, and then turn the cake out onto cooling racks. Cool for 1 hour.
  6. Toasted Coconut: Spread on baking sheet and bake in a pre-heated 375 for about 5-10 minutes. Stir often. Let cool. I like to cook mine until some of the coconut is lightly browned.
To make the caramel sauce:
  1. Bring to a boil over medium heat: 1/2 cup coconut milk, brown sugar and corn syrup in a medium saucepan.
  2. Boil, without stirring, until caramel reaches 236 degrees (soft ball stage).
  3. Remove pan from heat and whisk in remaining coconut milk, butter and sea salt.
When the cake is completely cool, pour coconut caramel on top and sprinkle with toasted coconut. 

Slice, serve, then pretend you're on a beach and enjoy!