YOU PUT THE LIME IN THE COCONUT...

YOU PUT THE LIME IN THE COCONUT...

AND DON'T FORGET SOME RASPBERRIES.

(Coconut cake filled with fresh coconut, rapsberries and a lime icing.

Serves: 30 price $90.)

This cake I made for Easter dinner at my sisters. It was the first time she had a gathering at her house for a holiday so I decided I would bake a cake for her and all the guests. There were two reasons that I decided to experiment and bake a coconut cake. First, it's spring and I thought it would be nice to have something fresh tasting and fun. Coconuts and limes made me think of sunshine, drinks and smiling faces. All the ingredients for a great party! The second is she doesn't drink milk so I decided I would try to use coconut milk to bake this cake. Something I've never used before in a cake but what better way to experiment than on family....right? The cake was a success. I will make this cake over and over and over again.

BAKING TIP #1

The other part to this coconut cake story success is I mixed the batter with egg whites beaten to stiff white peaks. Well, lesson learned.....YOU MUST let the egg whites come to room temperature or get them warm enough (without cooking them) or this will take you much longer than needed. Dare I even say 20 or more minutes. I was almost ready to give up and then a thought came to me.What would happen if I warmed them? I placed the egg whites on top of the stove with the oven turned on for few minutes. Just until the stainless steel bowl felt warm (equal to my body temperature). Then I removed them from the stove top and put them to the mixer. Voila! Perfectly beaten egg whites with stiff peaks.