Key Lime Coconut Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Step 3

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs one at a time.

Step 4

Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice.

Step 5

At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Step 6

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.

Step 7

Whisk together confectioners sugar and remaining 2 tablespoons lime juice and pour over cake. Sprinkle with remaining coconut.