egg me on – coconut lime cake w peanut dust

by hungryrabbit on March 9, 2012

Coconut Lime Cake w Peanut Dust

When the farm stand where I get my eggs ran a special—three dozen at seventy five cents off per carton—I couldn’t resist. I usually get two dozen per week, so another dozen would just lead to some new baking adventures.

Between breakfast, baking, and other meals, I can easily use up two dozen eggs a week. The temporary special, however, got me whipping eggs, yolks, and whites non-stop. So far, I’ve made Meyer lemon curds, orange curds, and lots of egg salads. Before the discount ended, I had made cakes, cakes, and more cakes (see future posts). Yet, there are still eggs.

Coconut and lime have always been a favorite pairing of mine. Not only can I use the “good’ coconut oil in lieu of canola or vegetable oil for the recipe, it gives off tons of . . .“coconut realness,” as that arbiter of authenticity RuPaul would say. The zingy lime zest grabs your attention, while the coconut sits in the background ready to jump into the spotlight.

For this cake, I added a dusting of peanut powder. The peanuts recall our visit to Penang Island where we tasted a crepe filled with a combination of peanuts, corn, and sugar. They were something intriguing to find in a crepe. When we returned from that trip, the first thing I made was a Coconut Tart with Brown Sugar Glazed Peanuts as a reminder of Penang.

Though Coconut-Lime Cake with Peanut Dust doesn’t requires many eggs, it did get me excited, so stay tuned for more eggy desserts.

Coconut-Lime Cakes w Peanut Dust

yield: 6 mini cakes

Ingredients

2 large eggs
1 large egg yolk
1/2 cup (3-1/2 ounces) granulated sugar
2 teaspoons lime zest, finely grated
1/2 cup coconut oil, plus more for coating pan
2/3 cup (2-3/4 ounces) cake flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 cup unsweetened coconut
1/4 cup peanuts, toasted
1/4 cup confectioners’ sugar, for dusting

Directions

1. Adjust oven rack to middle position and heat oven to 325℉. Brush six  mini tube pans with coconut oil.

2. In a bowl of a stand mixer fitted with a whisk attachment, whisk eggs, yolk, granulated sugar, lime zest on medium -high speed until slightly thickened, about 2-3 minutes. Reduce speed to low and add oil in a slow, steady stream, until combined, about 30 seconds.

3. Whisk flour, salt, and baking powder, and unsweetened coconut in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted into centers come out clean, about 20 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire racks and let cool completely.

4. In a mini food processor, add peanuts and confectioners’ sugar, pulse until peanuts are mostly in powder (don’t worry if there’s still a few nut crumbles left). Sprinkle peanut dust over cakes with a small strainer. You can also add some of the larger peanut crumbles on top as well. Serve.

Related Posts with Thumbnails
Share

{ 11 comments… read them below or add one }

Georgie March 9, 2012 at 9:27 am

I love you photography, it’s beautiufl! SO are these cakes and they’re so cute. I’m looking forward to seeing cakes and cakes and more cakes. I’ve been fortunate enough to have tasted some of your goodies… I know they will be good!

Margaret March 9, 2012 at 3:01 pm

As usual, your cake looks so delicious. I can use a dusting of peanut dust right about now. I also love the South East Asia flavor.

Georgia @ The Comfort of Cooking March 9, 2012 at 3:35 pm

What a cute batch of coconut cakes. I love the flavors you used for these, and they look absolutely delicious. Thanks for sharing. You have a great blog and I’m glad to have found you!

Liren March 9, 2012 at 4:11 pm

I’m afraid I could eat all six of those mini cakes, Ken!

Sara{OneTribeGourmet} March 10, 2012 at 12:30 pm

WOW Ken, this cake has all of my favorite flavors!!! I think Lime & Coconut go so well together! Love the peanut dust! Yum!

Jersey Girl Cooks March 11, 2012 at 6:45 pm

These cakes are beautiful! Love the peanut dust….sounds so exotic!

Valerie March 12, 2012 at 5:13 pm

These little cakes are so sweet. :) What a lovely and delicious way to use up some extra eggs!

Jesica @ Pencil Kitchen March 12, 2012 at 9:44 pm

Peanut dusting is one of the rarest icing i’ve ever seen. It’s most certainly an excellent idea!

Brian @ A Thought For Food March 12, 2012 at 10:57 pm

What a great way to use up a few of the eggs! This sounds like a cake that makes you smile.

Russell van Kraayenburg March 13, 2012 at 12:05 am

Yummmmm! I love the flavors in this cake. And who doesn’t love mini cakes?!

sweetsugarbelle March 26, 2012 at 12:15 am

Ken you are one of my all time favorite bakers. I always feel like such an amateur next to you. I cannot wait to meet you one day!

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post:

Copyright © 2014 Hungry Rabbit NYC
Site by Kinetic Webs