Coconut Lime Bundt Cake Recipe

Today’s post is another recipe. Can you tell I am a baker and not a cook? I made this cake last weekend and I’m still dreaming about it. It was the perfect mix of sweet and tart.

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Also, I got to try out the new bundt pan that I got for Christmas from my sister-in-law, so it looked as good as it tasted!

Here’s the recipe, adapted from Food & Drink‘s Spring 2014 issue.

Coconut Lime Bundt Cake


2 1/4 cups cake and pastry flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temp
1 1/4 cups sugar
3 eggs, at room temp
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup milk, at room temp
1 cup sweetened shredded coconut

Lime Syrup

6 tbsp fresh lime juice
1/2 cup plus 1 tbsp sugar
toasted coconut and lime zest for garnishing

1) Preheat oven to 350 F. Grease the bundt pan with wax paper rubbed in a bit of butter, then lightly dust with flour.

2) In a medium bowl, combine the flour, baking powder, and salt. Set aside.

3) Using an electric mixer, cream butter until soft, then add the 1 cup of sugar slowly. Beat until light and fluffy.

4) Separate the eggs, reserving the whites in a small bowl. Add the yolks one at a time to the butter/sugar mixture, mixing after each addition. Add vanilla and coconut extract and mix to combine.

5) Slowly add the dry ingredients, alternating with the 1 cup of milk. Mix until smooth.

6) Beat the egg whites in the small bowl until foamy, then gradually add the 1/4 cup sugar until the mixture holds stiff peaks.

7) Stir the coconut into the cake batter and slowly fold in the egg whites. Mix gently.

8) Pour the batter into the bundt pan and bake for 40 min or until a toothpick comes out clean.

9) Towards the end of the baking time, combine the lime juice and sugar for the syrup in a small pot. Heat over medium until sugar dissolves and keep warm.

10) Remove the cake from the oven and allow to cool for 15 minutes. Invert onto a wire rack and brush the sides and top with the lime syrup while still warm.

11) Allow the cake to cool completely. Sprinkle with toasted coconut, lime zest, and lime slices.

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I’ve said it once and I’ll say it again: I wish computers had smell-o-vision. Standing over this cake and breathing in the limey, coconutty goodness was heaven! Enjoy with a latte and a book.

If you’re looking for the bundt pan, I’m pretty sure it’s this one from Williams-Sonoma.


Cherry Cupcake Recipe

Just in time for Valentine’s Day!

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Today’s post is a bit of a diversion but it’s still a DIY of sorts… remember cherry chip cake mix from those childhood birthday parties? Well, a friend of mine made these a few weeks ago and kindly shared the recipe with me (and then another friend kindly translated it, since it was en français). The recipe is originally from Jasmine Cuisine. There are tons of other yummy looking recipes on her site, one more reason for me to learn french!

These turned out almost as yummy as they did when my friend made them (I forgot to add the almond extract and the bottoms got a bit tanned in my turbo-hot oven. Sad face).

Cherry Cupcakes


1 3/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
3 eggs
1/2 cup milk
1 cup maraschino cherries
1 tsp flour (to coat cherries)


3/4 cup butter
3-4 cups of icing sugar
1/4 cup maraschino cherry juice
1 tsp almond extract
2 tbsp milk

  1. Preheat oven to 350F. Line muffin trays with paper cups.
  2. Drain the cherries well, reserving 1/4 cup juice. Finely chop the cherries and coat with the 1 tsp flour, mixing gently. Set aside.
  3. In a medium bowl, mix the flour, baking powder, and salt. Add the cherries and mix to combine. Set aside.
  4. In a large bowl, cream the unsalted butter with the sugar, vanilla, and almond extract. Add the eggs one at a time and mix well.
  5. On low speed, slowly add the dry ingredients, alternating with the milk.
  6. Fill the paper cups about 2/3 full with the batter and bake for 20-25 min, or until a toothpick comes out clean.
  7. Allow to cool on a wire rack before frosting.
  1. Cream the butter and slowly add the icing sugar, alternating with the maraschino cherry juice and almond extract. Add milk for a thinner consistency or more icing sugar for a thicker consistency.
  2. Use a piping bag to frost the cupcakes. Top with coloured sugar, more chopped cherries, or silver dragées.