With a good part of the country facing below freezing temperatures and snowy/icy conditions, I thought this would be a good time to post the recipe for the coconut lime rum cake I served at my 24×24 party. I’ve gotten quite a few requests for the recipe, and I think the cold weather might have something to do with that. I realize a slice of cake isn’t going scrape the ice from your car or shovel the snow piled up in your driveway, but maybe it will at least help you forget about those things for a while.
I love any type of coconut cake, but this one is especially wonderful because of the addition of limes (oh, and rum). Though the recipe called for Key limes, I used standard limes with no problem (though I’ll be trying it again with Key limes when I find them). This cake is incredibly moist and has a wonderful balance of coconut and lime flavor. The rum comes through, too, which may have to do with me brushing the cake with rum shortly after removing it from the oven. I used coconut rum, but you could certainly use light or gold rum. Even Eric, who is not a fan of coconut, absolutely loved this cake. Toasting the coconut is the key, as it transforms the coconut from stringy to crunchy. Eric thought it was a little odd at first that I was putting toasted coconut inside the cake, but I promise it works. The glaze for the cake is tart and pairs perfectly with the cake. Instead of topping the cake with additional toasted coconut, I decided to use an idea from another coconut cake recipe and make fresh coconut ribbons. I loved the ribbons and knew as soon as I made them that they would be the star of the table (and they definitely were). Not just for presentation, they added an additional layer of coconut flavor and texture that everyone loved.