This is a recipe that includes both my husband and my favorite dessert ingredients. This is an adaption from a recipe from “Gourmet”. The result is yummy.
Accessories: Plastic Bowl and Cookie Whips
Quantity: 9 inch Round Pan (Spring Form works best)
Oven Temp: 350 degrees
* Please note use Cookie whips with Small Bowl for all but liquid batters.
- 1 cup flaked coconut
- 1/2 cup room Temperature Butter
- 1 1/4 cup Sugar
- 1 Tbsp. Key Lime Zest
- 2 Large Eggs
- 1 3/4 cup Flour
- 1 Tsp Baking Soda
- 1 Tsp. Baking powder
- 1 Can Dulce De Leche Cream *
- Juice from 2 Key Limes
- 1/2 cup Sliced Almonds
* If you do not have Dulce De Leche you can use regular Sweetened Condensed Milk that has been placed in an oven and allowed to caramelize, (various methods can be found across the web).
Place the coconut on a cookie sheet and place in oven. Toast lightly. In the Plastic Bowl, on low blend together butter, sugar, and zest till fluffy and then add the eggs one at a time . Add the flour, baking soda and baking powder. Blend this together. Add 3/4 of the Dulce De Leche Cream and the Key Lime juice. Add the 1/2 of the coconut. Blend together till well mixed.
Pour this into a greased Spring Form Pan Bake for about 25 minutes. While this is baking mix together the remainder of the coconut, remaining Dulce De Leche Cream and the Almonds. Remove cake from oven. It will not be done but at this time drop by spoonful the topping. Press this into the cake slightly and return to oven for another 20 minutes or till edges are getting browned nicely.
To serve top with ice cream and pictured here I drizzled with Raspberry Syrup. If you are curious, I like it with a little extra Lime, my husband with a little extra caramel Enjoy…..
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