Coconut Lime Tea Cake (TWD)

I totally dropped the ball and didn't get my Tuesdays With Dorie post up on time last week (s0rry Carmen!). I promise that I have a good reason, as you can see here (the poor girl looks completely miserable, doesn't she?):

You would think that just after turning a year old that my dog would become older and slighly wiser...wishful thinking! Siena was tearing through the house like a tazmanian devil and caught her leg on something, which resulted with a massive gash on her leg. Fast forward to a emergency visit to the vet's office, and Siena left with nine stitches and this beautiful lampshade. Today, the stitches have been removed and Siena is back to her mischievous ways.

Back to the baking! Last week's TWD selection for Coconut Tea Cake was one that my coconut lovin' hubs was looking forward to sampling, so I couldn't just skip over the recipe. It's a simple cake recipe with a double dose of coconut with unsweetened coconut milk and shredded coconut.

Dorie provides a number of suggestions to play around with the basic recipe. I was torn - the spice and sesame additions sounded delish, but the yummy sounding coconut-lime variation won me over.

The original recipe calls the cake to be baked in a bundt pan. As I've always associated a tea cake with individual little cakes, I ended up using a square muffin pan. I halved the recipe, which was the perfect amount for a dozen mini cakes.As I had extra lime juice leftover, I combined the juice with some powdered sugar to make a simple glaze.
YUM! These cakes were delicious! The cakes were wonderfully moist and the coconut-lime flavor was well-balanced with a hint of rum.

This recipe is definitely a keeper, and I'm looking forward to experimenting with the other suggested variations.

Thanks to Carmen of Carmen Cooks for a great pick! Make sure to visit Carmen's blog for the complete recipe and make this - I promise you won't regret it.