Whoops! I almost forgot to post about this week's TWD recipe, chosen by Carmen. You see, I was so excited about this cake that I baked it super early--last Tuesday instead of this past Saturday as I usually do. I too like "plain" "dry" cakes, so I was amped and even did the full recipe instead of halving it. Hope level was HIGH. Code Red Expectations over here.
I love coconut, and I love lime, so I decided to use that variation on the recipe.
lime sugar smells SO GOOD!
This cake was a little unconventional in its preparation. You start off beating sugar and eggs and then adding flour and leavening, but here you add hot (coconut) milk, too, after you add the flour. This seemed dodgy as you generally try to handle batter as little as possible once the flour is in. There is also very little butter and it is melted in the coconut milk. I used "lite" milk, so I suppose my cake was kind of lowfat? It was late, so I didn't bother toasting the coconut, though now I kinda wish I had to cut some of the sweetness.
The batter was really thin. Surprisingly so. I wasn't sure what would happen and I was afraid the lime zest would all migrate to the bottom of the pan. It was bubbly, too.
My fear was unfounded. The cake came out beautifully.
Taste: was ok but disappointing. It looked fantastic, was very, very moist and very coconutty and very limey--but somehow it wasn't nearly as compelling as I expected. I tasted a LOT of sugar. I couldn't taste the rum at all. I made it, had a slice, thought, "not too shabby," and promptly forgot about it for a week. That's not a good sign. If I were to make again I'd definitely do a lime glaze for it, at the least. But I don't think I'll be making it again.