The 30 Day Baking Challenge I set myself to continues, and while everything I bake won’t make it’s way to the blog (’cause I’m not that kind of blogger… you only get the good stuff 😉 ) I do still have my hands on ingredients and I’m in the kitchen daily.
And MAN has it felt good to get back in here! This is where I love to be, and creating new things gets easier and easier the more I play. And this cake is no exception. It caused a curiosity and a need to experiment with what seems like a small part of the whole thing: the curd.
I can’t help but focus on the curd first because it just needed something else. I was making the frosting after having baked the cake (which came out so darn good!!!) and was chatting with the other half of Aaron & Kara (Aaron McInnis of Man versus Cake) and he said lime curd. Well, I didn’t have fresh limes to make curd which got under my skin a bit. It was a perfect idea, but I also didn’t want it to take away from the main show: coconut.
Now I wanted lime. And I wanted curd. I could do both, however, they would have to be separate… I’m not one to compromise but it was required this time. I had Amoretti’s Natural Lime flavoring on hand so I added a bit of that to my Bright White Frosting recipe along with some coconut extract. Perfect! The coconut and lime together balanced perfectly!
But now to the curd… I didn’t want it to be lime after all. That would be too strong and would overpower this glorious coconut cake recipe I just whipped up. While I was shopping for this cake I picked up a single can of coconut milk because I was sure how I was going to put things together so I got all the coconut things.
It’s not intentional… It’s just how I shop all the time. It’s a bad habit. The UPS and FedEx and Postal Service delivery men had a conference and told me so the day they all showed up at the same time to bring me packages. True story.
Back to the curd. I had this can of coconut milk so I figured it would be a good tester and IT WAS! I decided to follow a new method of “curding”… Using my microwave. Scary, those things can zap the living bejeezus out of things and eggs?!? I gave it a try anyways.
It. Was. Fabulous. There was one thing that I couldn’t get past, though: the yellow hue to it. Granted, it didn’t really bother me, but I knew it might put some people off as it’s coconut. Which is white. So back to the experimenting table I went and decided to try a yolk-free version.
It’s kind of brilliant if I do say so myself! And it’s a creamy white 🙂 Perfect for this cake! I was proud of me. Also, I had an entire jar of yellow coconut curd to eat by itself. I have a curd problem. Don’t judge.
Anywhoo. It worked and I was glad. I got my curd, I got my lime (or I got Aaron’s curd and lime, credit where credit is due) and I got happy. 🙂
And can we just talk about that cake for a sec? It’s got more oil in the recipe than I typically use and I was worried it might be “greasy”. Oh no. No, it’s it’s not. It’s soft, delicate, FLUFFY (and I’m not a fluffy cake fan, or at least I wasn’t) and stays beautifully moist! And if you bake this with cake strips around the pan it will bake up even and not need trimming off the top. Easy peasy, lime squeezy!
And then I offered my dad some cake. He lives just around the corner and he’s a big coconut fan. And butterscotch. I did consider it and then decided against combining them… this time at least. So I called him up all excited that I had his favorite cake flavor out of the clear blue and wanted to bring some to him!
And he declined. He didn’t want lime 🙁 I got sad. And then worried. Because now I have waaaaaayyyyyy too much cake sitting in my fridge and it’s yummy. I pawned some off on my brother and his girlfriend. She’s skinny – she can use some calories. But more of this might end up in my face. And on my hips.
Before I unleash the recipe I have to tell you about those fun lime green swirls on the cake 🙂 It’s just a half cup of the frosting with a touch of green gel food color added, dabbed on in spots and then scraped around just like when you’re finishing the outside of a cake. Let it do its own thing and streak and get all watercolor-y. It’s pretty! And if you want a more refined finish might I suggest my Gourmet Pina Colada Fondant recipe? This would be like sitting on a sandy beach, sipping on tropical drinks and toasting in the sun!