Beat together the butter, sugar, and lime zest with an electric mixer until fluffy. Beat in the eggs one at a time. In a medium bowl stir together the flour, baking powder, salt, and ½ cup of the reserved toasted coconut. In a small bowl combine the milk and 2 tablespoons of the lime juice and stir. At a low speed, add the flour mixture to the butter-sugar mixture in 3 batches alternately with the milk mixture, beginning and ending with the flour mixture.

  Spoon the batter into the prepared cake pan. Bake for 40 to 45 minutes, or until golden and a wooden pick inserted in the center comes out clean. Cool the cake, and then turn it out onto a plate and discard the parchment paper.

  Whisk together the icing sugar and the remaining 2 tablespoons lime juice, and pour over the cake. Sprinkle the cake with the remaining toasted coconut and serve. The cake may be stored in an airtight container in the refrigerator for up to 3 days.

  Coffee Cake

  Lily regularly makes this coffee cake to serve for breakfast at the B & B. It’s a favorite of hers because it freezes well and thus can be saved for emergencies. Of which they seem to get a lot at Victoria-on-Sea.

  Ingredients:

  3 Tbsp granulated sugar

  4½ tsp instant coffee granules

  4½ tsp unsweetened Dutch-process cocoa powder

  2 cups all-purpose flour

  1 tsp baking powder

  1 tsp baking soda

  1 tsp salt

  ½ cup unsalted butter, at room temperature

  1 cup sugar

  2 large eggs, at room temperature

  1 cup sour cream, at room temperature

  1 tsp pure vanilla extract

  Directions:

  Preheat the oven to 350°F. Butter and flour a 10-inch Bundt pan.

  In a small bowl stir together the sugar, coffee, and cocoa powder and set aside.

  In a medium bowl whisk together the flour, baking powder, baking soda, and salt until well combined and set aside.

  Place the butter and sugar in the bowl of an electric mixer and mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce the speed to medium, add the eggs one at a time, and mix until incorporated. At a low speed, mix in the reserved flour mixture in 3 batches alternately with the sour cream. Next, add the vanilla and mix the batter for 1 minute.

  Spread one-third of the batter into the prepared Bundt pan. Carefully spread half of the reserved coffee-cocoa mixture on top. Layer another third of the batter on top, followed by the remaining coffee-cocoa mixture. Spread the remaining batter over the top. Run a thin knife through the batter to lightly combine the layers.

  Bake for 35 to 38 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes and then invert it onto a cake plate.

  The cake may be stored in an airtight container in the refrigerator for up to 4 days. If freezing the cake, wrap it tightly in aluminum foil and store it in the freezer for up to 1 month.

 

 

  Vicki Delany, Murder Spills the Tea

 

 

  Thank you for reading books on GrayCity.Net
Share this book with friends