gourmet traveller lime and coconut cake

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Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint

Jaclyn Koludrovic's gluten-free pistachio, lime and coconut cream cake with melon, apple and mint

“I love the flavour of melon, apple and mint, and I really wanted to make something using the combination,” says Jaclyn Koludrovic. “This is a showstopper!” The cake and coconut cream can be made up to two days ahead and stored separately.

This cake is gluten-free and dairy-free.

Want more gluten-free desserts ?

Ingredients

If you have multiple tins, bake two cakes at a time, swapping tins between shelves halfway through baking. Notes

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A Coconut Cake From Emily Dickinson: Reclusive Poet, Passionate Baker

Nelly Lambert

A daguerreotype of Emily Dickinson, taken in 1846.

Nelly Lambert is a PhD student in English at Catholic University. She's writing her dissertation on Emily Dickinson's poetry.

Poet Emily Dickinson withdrew from society for most of her adult life. And yet, she was known to lower a basket full of cakes from the window of the home she rarely left to crowds of expectant children on the street below. Dickinson probably never met these children, yet she connected with them through her baking.

I'm a Dickinson scholar, but even I was surprised to learn just how prominent a role baking played in her life — something that became evident during my summer visit to the Dickinson Archives in her hometown of Amherst, Mass.

Dickinson discussed baking in many of her letters — evincing both her trademark wit and a zest for life that belies the common image of her as a depressed figure. Note the animation in her letter to a friend about some burnt caramel rule: "I enclose Love's 'remainder biscuit,' somewhat scorched perhaps in baking, but 'Love's oven is warm.' Forgive the base proportions."

We know she baked at least a dozen different items, and we have recipes for at least five. When I returned from Amherst, I decided to try them.

Each of Dickinson's cakes is satisfying, but her coconut cake, perhaps because it has a layered taste and perhaps because it is both substantial and light at the same time, reminds me of the combination of whimsy and gravity in her poems.

In fact, many of her poems refer to cooking in some way. Dickinson critic Vivian Pollak has done the math: "In all, slightly more than 10 percent of Dickinson's poems employ images of food and drink," she writes.

In the case of Dickinson's coconut cake, the recipe seems to have inspired a poem. Dickinson wrote out verses on the back of the directions she received for "Cocoa Nut Cake" in a letter from a friend. The poem in question describes blending exotic experiences with familiar ones — just as this cake blends tropical coconut with cream that likely came from a New England cow. Home mixes with adventure; or, as Dickinson puts it in one poem: "Joys – like Men – may sometimes make a Journey -/ And still abide."

Several decades after Dickinson died, the Amherst Historical Society received a letter from Margaret Bradlee, a former acquaintance of the Dickinson family who wanted to donate Emily's famous coconut-white, many-paneled dress to the museum.

Like a passed-along recipe, the dress had somehow ended up in Bradlee's possession. Bradlee recalled visiting Dickinson's home in Amherst and being served the coconut cake — she found it a bit "rich" for her taste.

A slice of Emily Dickinson's coconut cake, adapted for the 21st century.

Emily Dickinson's coconut cake is not an airy treat, but it is quick to make — just as Dickinson's tightly packed poems are quick to read, though rich in their own right. Dickinson's cakes were often gifts intended to please recipients, whoever they might be. Since several of my friends have food allergies, endeavoring to please them, I made an everything-free version of the cake (no gluten, dairy or fast sugar).

I took liberties with Dickinson's original ingredients — the poet herself seemed partial to the creativity of baking, not the rules. "Spices fly/ In the Receipt" are the closing lines of one of Dickinson's poems about food. In other words, ingredients are expressive.

Dickinson wrote 1,800 poems; fewer than 15 were published during her lifetime. As scholar Judith Farr points out, "When a census in 1870 listed Emily Dickinson's occupation, it used the phrase employed for dependent daughters: 'Without Occupation.'"

Still, the people of Amherst would have known that baking kept Emily Dickinson unofficially occupied. After all, they were the beneficiaries. In her obituary of the poet , Dickinson's sister-in-law Sue wrote, "Very few in the village ... know Miss Emily personally ... [And yet] there are many houses among all classes into which her treasures of fruit and flowers and ambrosial dishes for the sick and well were constantly sent."

The Original Recipe

The Poets House in New York City is exhibiting this manuscript of an Emily Dickinson cake recipe that calls for coconut.

This week, the Poet's House in New York City put on exhibit an original manuscript of a Dickinson cake recipe that contained coconut. That recipe calls for the following ingredients.

1 cup coconut 2 cups flour 1 cup sugar 1/2 cup butter 1/2 cup milk 2 eggs 1/2 teaspoon soda 1 teaspoon cream of tartar

I used a different version of Dickinson's recipe as my starting point, which was enclosed in a letter to the poet from a Mrs. Carmichael:

1 pound sugar –

1/2 – Butter –

1/2 – Flour –

1 grated Cocoa Nut –

Either, or both, could be Dickinson's "original" recipe for coconut cake. Neither recipe included directions, just the list of ingredients.

Emily Dickinson's Coconut Cake, Retouched for the 21st Century

( This recipe was adapted and modified from the original — Letter #665 in The Letters of Emily Dickinson , edited by Thomas Johnson, and is indebted to several measurement suggestions in Emily Dickinson: Profile of the Poet as Cook . )

2 cups Coconut Secret® coconut sap sugar 1 cup Earth Balance® butter substitute 2 cups brown rice flour (Arrowhead Mills® gluten-free "Improved Texture" mix works well) 6 eggs (separate yolks and whites)

1 ½ to 2 cups shredded, unsweetened coconut (can also use flaked coconut, coarsely chopped) 1 cup coconut milk

Rather than make a simple icing, standard fare in the 19th-century, based partly on the ingredients I had lying around, I decided to go with this topping instead. It worked very well.

1-2 cups flaked coconut, unsweetened ½ cup orange blossom honey Zest of four limes Juice of two limes

Preheat oven to 350 Fahrenheit. In a large bowl, blend butter-substitute and coconut sugar. Add brown rice flour and beaten egg yolks. Beat egg whites until slightly frothy and add to batter. Gradually add shredded coconut and coconut milk, blending all ingredients thoroughly. Spray a 9 x 13 baking dish with coconut oil. Pour batter into the greased dish (the baking dish should be half full). Bake for 25 minutes in a convection oven (probably 30-35 minutes in a regular oven). Mix the coconut-lime topping. Remove from heat, let cool for a few minutes, spread the topping evenly over the cake.

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Lime Coconut Cake

Coating the pan with coconut will help prevent the cake from sticking. Don’t over-process cake mixture or it will make the cake tough.

Ingredients

Grease a deep, 24cm round bundt pan (12-cup capacity). Add 1⁄4 cup of the coconut. Shake pan well to coat base and side. Discard any excess.

2 Place butter, sugar and rind in food processor. Process for about 30 seconds, or until combined and pale.

3 With motor operating, add eggs,  one at a time. Add flour, juice, milk and remaining 3⁄4 cup coconut. Process for 10 seconds. Scrape down side of bowl. Process for a further 10 seconds, or until smooth. Spoon into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C) for about 55 minutes, or until  a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

5 To make icing, place sugar and  juice in a small bowl. Stir in enough water to form a smooth consistency.

6 Spoon icing over cake. Sprinkle  with combined coconut and rind.

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Easy coconut and lime cake

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Ingredients (9)

• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (40g) desiccated coconut
• 2 tsp lime rind, finely grated
• 1 cup (220g) caster sugar
• 125g butter, melted
• 2 Coles Australian Free Range Eggs
• 1 cup (250ml) coconut milk

Lime drizzle icing

• 1 1/2 cups (240g) icing sugar mixture
• 2 tbsp lime juice
• Step 1 Preheat oven to 180C. Grease and line the base and 2 long sides of a 10cm x 22cm (base measurement) loaf pan with baking paper.
• Step 2 Combine flour 1 1/2 cups (225g) self-raising flour , coconut 1/2 cup (40g) desiccated coconut , lime rind 2 tsp lime rind, finely grated and sugar 1 cup (220g) caster sugar in a large bowl. Whisk butter 125g butter, melted , eggs 2 Coles Australian Free Range Eggs and coconut milk 1 cup (250ml) coconut milk in a small bowl. Add to the flour mixture. Stir to combine. Pour into prepared pan. Smooth the surface.
• Step 3 Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins. Turn onto a wire rack to cool completely.
• Step 4 To make the lime drizzle icing, place the icing sugar 1 1/2 cups (240g) icing sugar mixture in a bowl. Add enough lime juice 2 tbsp lime juice to form a runny paste. Pour over the top of the cooled cake.

Allow additional time for cooling.

Serve with lime rind and toasted flaked coconut.

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Nutritional information, nutrition per serving.

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

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Raspberry, coconut and lime cake

Ingredients

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Pineapple coconut cake

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Lime glacé icing.

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Copper Mugs | Wholesale Copper Mugs | Bulk Copper Cups | Moscow Mule

Wholesale Copper Mugs for Moscow Mules. Order the Best Cups Bulk. Custom Engraved Mugs.

MOSCOW MULE RECIPE – LIME IN THE COCO-NUT FEAT. LUX MILK

May 24, 2017

We had the pleasure of meeting Lux Milk owner, Amy Bisogni at a recent LocalLove805 mixer in town about our favorite Moscow Mule recipe. The mixer was featuring some local businesses in the 805 (Ventura County) and when we heard about her almond milk, we could NOT wait to try it. After her visit to our office, we got to try some of the goods… and I mean GOOD.

Lux Almond Milk crafts many varieties of almond milk such as sweetened and unsweetened versions of the original recipe as well as Lavender and Chocolate (flavored with Raw Cacao). This milk is creamy, oh so delicious, and the best we’ve ever had. There are no preservatives and we’re fine with it because we can’t seem to make a bottle last more than a day anyways! You can find Lux Almond currently at the local Camarillo Farmer’s Market on Saturdays. Visit her website to find out more!

When talking to Amy, we quickly realized that we shared a love for cocktails and she had mentioned to me that she frequently makes cocktails with her almond milks. Immediately, I couldn’t wait to craft up a creamy tail and was especially thrilled that it would be considered a “Skinny” Cocktail with almond milk as the cream base.

This particular recipe was inspired by a creamy cocktail I had recently on a trip to San Francisco. While we enjoyed many great cocktails, the drinks from Pacific Cocktail Haven haven’t left my dreams. The only thing missing from them was some copper! For this recipe, we used our hammered copper tumblers for serving and our hammered jigger for the perfect pours. So without further ado, I give you the LIME IN THE COCO-NUT.

Lime in the Coconut

Ingredients   .

• 3.5 oz LUX Almond Milk Unsweetened
• 2 oz Tito's Vodka
• 0.5 oz fresh lime juice
• 0.5 oz coconut syrup
• toasted coconut for garnish
• lime zest for garnish

Instructions  

• 1. Make the Coconut Syrup. Bring 1 part water and 1 part coconut sugar to a boil and add in shredded coconut.
• 2. Let syrup sit in the pot for about 30 minutes to infuse the coconut flavor. Any extras are okay to refrigerate up to 5 days.
• 3. Place shredded coconut in a pan over medium heat and stir until lightly browned, then remove from heat.
• 4. Add almond milk, vodka, lime juice, and coconut syrup into the shaker.
• 5. Shake for about 30 seconds to create a frothy drink. 
• 6. Pour over ice and top with toasted coconut and lime zest.

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