Comments on: key lime coconut cake

By: Alison

Alison — Mon, 06 Feb 2012 13:52:22 +0000

I made this for Super Bowl Sunday, subbing coconut milk for the whole as I had some leftover. Soooo good. My glaze wasn’t quite thick enough as written (I added the rum) but another half a cup made it look right. It’s simple enough to make but looks a bit nicer because of the topping.

By: deb

deb — Mon, 05 Dec 2011 18:12:42 +0000

I don’t think I packed the zest. It’s one tablespoon, not two, and I think you can get it from about 2 limes, depending on your zester.

By: Sona

Sona — Mon, 05 Dec 2011 02:30:49 +0000

This cake looks delicious and I can’t wait to try it! Just a quick question about the limes. Is it 2 packed tablespoons of lime zest? Roughly how many limes do you need? Limes are insanely expensive right now and I don’t want to wait until they’re in season :)

By: Ejiro O.

Ejiro O. — Wed, 26 Oct 2011 16:44:03 +0000

I made these as cupcakes with regular limes last night. First off they were easy to make, the glaze and coconut sprinkled on top made for the prettiest cupcakes I have ever made. It was a hit at work and I’m making two batches for a bake sale in two weeks. Thanks for the awesome recipes!

By: Heidi

Heidi — Tue, 11 Oct 2011 16:12:33 +0000

I just made this! I made a few changes (okay, a lot – based on what I had on hand):
I didn’t have self-rising flour either, so I used your recipe for that.
I didn’t have limes, so I used lime powder (from King Arthur Flour) in the cake (2 tbsp) and 3 packets of TrueLime in the glaze (mixed with 2 tbsp water). Where I live, limes are insanely expensive so I just keep this stuff on hand – worked great.
I skipped the step with toasting the coconut because I prefer the non-toasted type.
Also I didn’t have any milk so I used plain Greek yogurt (fat free) instead.
It came out absolutely delicious!! My husband is suffering from a major man-cold and the citrus zip was just what he needed to make it through another half hour!

By: Julie

Julie — Mon, 10 Oct 2011 02:43:38 +0000

I made a last-minute dessert for a dinner party today and was limited by what I had in the house — no key limes. I actually really liked it with the regular limes; it added a bit of tartness that complemented the sweetness of the cake. Next time I might use even more lime.

Made a recipe and a 1/2 because all of my baking dishes are bigger than called for. It worked well, although ended up increasing baking time by 10 minutes.

Quick, easy recipe for a from-scratch cake. Delish. Thanks Deb!

By: Shannon

Shannon — Tue, 06 Sep 2011 14:51:32 +0000

I made this yesterday for my birthday cake and it gets two thumbs up from me and my hubby (and I thought he would not be crazy about it because he’s not always into citrus, but he loved it). I used your recommended proportions for homemade self-rising flour and it worked perfectly, with no sinking in the middle. I was surprised to find a bag of key limes at my supermarket for only $1.99, and I only needed about 2/3 of the bag for this cake. Also, I used a 50-50 mixture of sweetened and unsweetened coconut (both in the cake and on top) and I wouldn’t do it any other way. I feared using 100% unsweetened, but the mixture worked great – sweet, but not overly so, and a really good coconut flavor. For those who had problems with the glaze being too runny, I reduced the powdered sugar to about 3/4 cup and used ~2 and 1/2 TBSP lime juice and that worked great – not too runny at all.

By: Krysten

Krysten — Sun, 04 Sep 2011 20:24:15 +0000

Made this today and the cake itself was yum-o. I know this cause the bottom stuck to the pan when I tried to flip it out and I ate some of those pieces. I guess I wasn’t generous enough with the butter. No biggie, the coconut will cover it up. My biggest problem was with the glaze. Mine was much too runny and when I poured it over the cake (it had cooled for several hours) the glaze soaked right in making it mushy and super tart, which is okay for me but the crowd it was going to go to not so much. :( Will try this again with a thicker glaze!

By: KRP

KRP — Sun, 26 Jun 2011 02:19:59 +0000

Made this for my birthday (I know, I know, I made my own cake for my birthday – but I wouldn’t have it any other way) and it was PHENOMENAL. I am a total believer in your blog and am so excited about this book! Thanks for sharing these delicious recipes, they have brought lots of smiles to my home!

By: Robin

Robin — Sun, 29 May 2011 15:29:16 +0000

I’m in the process of baking this cake right now.. I actually made a double batch and made 24 mini-cupcakes for my choir rehearsal this afternoon, and put the remaining batter into a 9″ round pan for my sister’s birthday this evening :)

Prep took waaaay longer than I was expecting (an emergency trip to the grocery store didn’t help matters), so I’m hoping the baking time on the round isn’t going to take forever or else I’ll be late to rehearsal… but the mini-cupcakes took 20 minutes to bake (does that seem wrong to you?) so I’m concerned the 9″ round will take 3 hours.. O_o

I also didn’t have whole milk, so I substituted 2/3 for skim and 1/3 for sweetened condensed milk. I think I got the desired consistency, I just hope it doesn’t make the batter too sweet.