Lime Banana Coconut Cake

I was very pleased with Jen of My Kitchen Addiction’s choice of lime this week for BSI (Blogger Secret Ingredient). I love lime! I always have a good supply of them on hand. They are my favorite citrus. Tart but so incredibly sweet at the same time. Much sweeter than their cousin – the lemon. I use them in everything from cole slaw to muffins.

Since my aunt and uncle were visiting from Florida and I was in charge of dessert I thought a cake would be nice. This is a dense cake, extremely moist with a strong banana flavor and big hints of lime and coconut.

I glazed the cake twice. The first time I poked holes in the still warm cake and glazed it with a watery-thin lime glaze. Little pockets of sugary lime were nestled throughout the cake. I used the leftover lime glaze to make a thicker ‘icing’ and glazed it a second time. Melt-in-your mouth delicious! Divine with lime flavor.

Lime Banana Coconut Cake

(by Reeni)

1 cup unsweetened coconut flakes

1/2 cup sour cream

1 cup mashed ripe banana(about 3)

1 tablespoon grated lime zest(about 3 limes, save them after zesting for the glaze)

1 teaspoon Vanilla Extract

2 cups sifted all-purpose flour (sift first, then measure)

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

10 tablespoons unsalted butter, softened

Lime Glaze (to follow)

1. Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.

2. In a dry saute pan toast the coconut flakes over medium-low heat until golden brown, turning often. Set aside.

3. In a medium mixing bowl beat the sour cream, banana puree, lime zest and vanilla together about two minutes with an electric mixer on low.

4. In a large mixing bowl combine the flour, sugar, baking soda, baking powder, 3/4 of the toasted coconut and salt. Add the butter and 1/3 of the banana puree. Beat for a minute on medium speed. Add another third of the banana puree and beat until well incorporated. Repeat with the last third of the banana puree.

5. Pour into prepared pan and bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes and remove the sides. While still warm brush with glaze.

Lime Glaze

Juice of one – two limes

Confectioners’ sugar

1. Make a very thin glaze start with the juice of one lime and gradually add the sugar a little bit at a time. Whisk well. If it gets too thick add more lime juice, it should be very thin. Almost a watery consistency.

2. Poke holes in the cake with a chop stick or butter knife about an inch apart over the entire cake while still warm. Brush the glaze over the cake and especially into the holes. Repeat.

3. Let the cake finish cooling. Use the remainder of the glaze to make a thicker icing. If there isn’t any left start again with the juice of one lime, add confectioners’ sugar a little bit at a time and whisk well. This should be thicker than the first glaze but not as thick as a standard frosting. Taste – it should have a very strong, pronounced lime flavor. Add more lime if needed. Once the cake is cooled glaze and sprinkle with the rest of the toasted coconut.

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