- 1 cup sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon grated Key lime zest
- 2 large eggs
- 1 3/4 cups flour
- 1 teaspoon salt
- 1 3/4 teaspoons baking powder
- 3/4 cup whole milk
- 1/4 cup fresh Key lime juice, divided
- 1 cup confectioners sugar
- 1 tablespoon rum (optional)
Preheat oven to 350°F with rack in middle. Generously butter an 8- by 8-inch square or 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
Toast coconut on stove over medium heat, stirring until golden, 5 to 10 minutes. Set aside to cool.
Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs one at a time. In a small bowl, stir together flour, salt, baking powder, and 1/2 cup coconut (reserve remainder for topping). In a third bowl, stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
Serves 8-9. From Smitten Kitchen