Make - Cake!

This is a fabulous Lime and Coconut cake I made! Its super tasty, looks fab and you can add rum! And of course I did! Make one too!

Recipe thanks to the lovely food blog Smitten Kitchen
You can use standard limes instead of Key Limes. Serves 8, but I’d argue 16, especially if in squares
200g sweetened flaked coconut
150g unsalted butter, softened
250g cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
150g cups self-rising flour*
1/2 pint cup whole milk
4 fresh Key limes juice, divided
150g confectioners sugar
1 tablespoon rum (optional, but not for me)
Preheat oven to 180°C 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 in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs one at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). 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.
This is how it should look:
This how mine looks! I HAD to add glitter and 100's and 1000's.

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