Put De Lime In De Coconut Cake

Have you ever seen a recipe and known in your heart of hearts that you must make it now?  That’s how I felt when I saw Pina Colada Cake by Chef Dennis earlier this year.

Normally, I follow a recipe to a “tee” the first time — out of respect for the Chef who created it, and because I hope you do the same with mine. :)  I can’t begin to count the number of fabulous meals that have graced our table as a result.  (I love food blog world… sigh.)

But, when I checked my pantry for pineapple, I was out.  (Drat!)

Sometimes ya gotta punt…

Racking my brain for a suitable substitute, I decided to compensate for the missing “pineapple moisture” with a smidge of lime juice.

(Bear in mind, it was strictly conjecture at that point… precise measurements to follow.)  Lime pairs well with coconut, yes?

Speaking of “pairs,” I spied some fresh pears on the counter… hmm.

A chopped pear would contribute “body” without adversely affecting the flavor.  Don’t ya just love food “science?”

Allow me to interject — I Googled straightaway to see if there were other lime & coconut cakes out and about — there were.  But, none of them included a pear or spelled it ala Harry Nilsson’s song. :)

After a few trials and tweaks (made it with a D’Anjou pear first, then tried a Bosc — all in the name of research, of course…), it was a keeper!  The cake was moist and dense, with a hint of lime and a tease of coconut.

After all was said and done, I frosted my “adaptation,” sprinkled toasted coconut over the top, and it was indeed over the top!

Prepare yourself for a taste of the tropics…

Put De Lime In De Coconut Cake

(adapted from Pina Colada Cake by Chef Dennis)

Cake:

2 c. all purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 1/2 cups coconut, divided

1/2 c. butter, plus additional for the pan

1/4 c. brown sugar (that’s all!)

2 eggs, at room temperature

1 ripe pear (D’anjou or Bosc), peeled, seeded, & diced

Zest of 1 medium lime

1/4 c. freshly squeezed lime juice

15 oz. can Cream of Coconut, divided (I used Coco Lopez)

Coconut Lime Frosting (recipe follows)

Toasted Coconut, for garnish

Coconut Lime Frosting:

3/4 c. Mascarpone cheese (homemade or store-bought)

3/4 c. cream cheese, softened

1 Tbsp. butter, softened

2 c. confectioners’ sugar

1 1/2 tsp. freshly squeezed lime juice

1 tsp. vanilla

1/4 tsp. salt

1 to 2 Tbsp. Cream of Coconut, reserved from above

For the Cake:

Preheat oven to 350° F.  Butter the bottom and sides of a 9-inch round cake pan; set aside.

Spread 1 cup of coconut on an ungreased baking sheet.  Toast in the oven for 7 to 10 minutes, stirring several times until golden brown; immediately remove from baking sheet to cool; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and remaining 1/2 cup coconut (untoasted); set aside.

In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy.

Add eggs, one at a time, beating well after each addition; set aside.

Peel, core, and dice the pear.  Place the diced pear into a 2-cup measuring cup.  (It should yield 1 cup, loosely packed.)  Add lime zest and juice; toss to coat.

In the same measuring cup, pour 1 cup Cream of Coconut (approximately) over the diced pear mixture, until the total quantity measures 1-3/4 cups.  Reserve remaining Cream of Coconut for the frosting.

Add pear mixture to creamed mixture; beat well.  (Batter will look soupy and some of the pears will still be “chunky,” but that’s okay.)

Gradually add flour mixture in thirds — no need to create a dust storm! — and beat on low speed until just combined.

Spread batter into prepared pan.  Bake 35 to 45 minutes, until a wooden pick inserted into the center of the cake comes out clean.

Cool for 10 minutes on a wire rack.  Run a sharp knife around inside edge of the pan, invert and remove the pan, then flip the cake back onto the cooling rack to cool completely.

(Note:  Cake may rise significantly above the pan — not to worry — just another reason to label it “over the top!”)

Trim edges of cake before frosting, if desired.

For the Frosting:

Prepare homemade Mascarpone cheese several hours in advance (I made it with lime juice instead of lemon juice); refrigerate until set.

Alternatively, use store-bought Mascarpone & get on with it. :)

Whip the cream cheese, Mascarpone, and butter until fluffy.

Add confectioners’ sugar, vanilla, salt, and lime juice; mix well.

Add enough of the reserved Cream of Coconut until frosting reaches “spreadable” consistency.

Frost top & sides of cooled cake.  Sprinkle with toasted coconut.

Enjoying cake by de lake,

~ Kim

33 thoughts on “Put De Lime In De Coconut Cake

    • Thanks, Mike! I’ve had my share of inspirations that didn’t work out… :) I’m glad this one did! (Have been eating a slice every night for dessert — discovered it freezes well, too!)

  1. Coconut is one of my favorite foods and this cake looks amazing. Never would have thought to put in pears but then I’m not a baker. Yum-O!

  2. Pina Colada Cake?? I’m drooling just by hearing the name. I love to tweak recipes too & this is simple gorgeous. I like adding lime to my food & I’m sure this is more than a success. I’ve been so busy recently with reviews & events ; I hardly have time to cook. Hope I haven’t bored u with my posts. Have a wonderful weekend, my dear Kimby!

    • Bored with your posts?! Absolutely NOT, Shirley! Looking forward to playing “catch up” this week… I always feel so pampered, foodwise & “girl-wise” reading yours!

    • Paula, I appreciate your sentiments! I hope you followed up on Chef Dennis’s “original” cake recipe — a keeper, too. Coconut with anything (lime, pears, OR pineapple) tickles my fancy. :)

  3. Perfect punt! You got the moisture and a side of great adventure while making it…that’s the essence of cooking to me, Kimby, taking the risks, seeing what happens, and you can’t punt, totally remaking whatever it was intended to be into something totally different!Aaahhhhh, yes, you are a true boho!! xox ally

    • Quay Po, I do the same thing… drool at all the appealing recipes out there! I guess that’s how the ol’ saying got started: “You eat with your eyes first!” ;)

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