I have harnessed the cosmic rays and caused them to operate a motive device.
Key Lime Cake:
1 cup Butter Flavored Crisco
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 teaspoon lemon or lime zest
3 cups granulated sugar
1/2 teaspoon coconut extract
6 eggs, room temperature
12 ounces cake flour (3 cups)
1/8 teaspoon salt
1/2 cup bottled key lime juice
Key Lime Booster:
1 tablespoon key lime juice
3 tablespoons sugar
3 tablespoons water
Frosting:
1 1/3 cups sugar
7 large egg whites
Pinch of salt
1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
1T Key lime zest
2 teaspoons pure vanilla extract
Filling:
3/4 cup sugar
1/4 cup cornstarch
1/8 t salt
1 cup cold water
4 large egg yolks
2 t grated key lime zest
1/3 cup key lime juice
2 T unsalted butter
Preheat oven based on the type of pan you're using.
(1)12 Cup Bundt Pan: 325 degrees F. Grease and flour bundt pan.
(2)8" Rounds: 350 F. Grease and flour
(8)4" Rounds: 350 F. Grease and flour
Cake: In a large mixing bowl, beat shortening, butter and cream cheese until fluffy. Add lemon zest and sugar and continue beating. Beat in coconut extract, then one by one, beat in the eggs. Beat in salt. Add flour slowly, stirring by hand until fully incorporated. Stir in key lime juice. Bake for:
12 Cup Bundt Pan: 90 minutes
8" Rounds: 70 minutes
4" Rounds: 30 minutes
Filling: Bring sugar, cornstarch, salt and water to a simmer in a large, non-reactive pan over med. heat. Whisk increasingly as mixture thickens. When mixture starts to turn translucent, whisk in egg yolks, 2 at a time. whisk in zest, then juice, then butter. Bring to a steady simmer, whisking constantly. Remove from heat and transfer to another container to cool to room temp. Do not whisk once set.
Booster: Make the booster by heating and mixing all the booster ingredients together until fully incorporated (simple syrup). Using a skewer, poke holes in hot cake. Pour the booster over the cake. Let cake cool for 10 minutes. Turn from pan and cool completely.
Frosting: Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes. Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in juice and coconut. Use immediately, or refrigerate in an airtight container for up to three days. (note: this is easily twice as much as you need for the recipe)
Assembly: Cut cooled bundt cake in half. Apply filling to bottom layer and frost the bottom of the top layer. Assemble layers and frost.
The frosting has a great texture. The flavor was a bit on the buttery side and I'm not sure if the solution is vanilla or less butter, but I'll try less butter next time. And maybe a different brand.
1 cup Butter Flavored Crisco
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 teaspoon lemon or lime zest
3 cups granulated sugar
1/2 teaspoon coconut extract
6 eggs, room temperature
12 ounces cake flour (3 cups)
1/8 teaspoon salt
1/2 cup bottled key lime juice
Key Lime Booster:
1 tablespoon key lime juice
3 tablespoons sugar
3 tablespoons water
Frosting:
1 1/3 cups sugar
7 large egg whites
Pinch of salt
1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
1T Key lime zest
2 teaspoons pure vanilla extract
Filling:
3/4 cup sugar
1/4 cup cornstarch
1/8 t salt
1 cup cold water
4 large egg yolks
2 t grated key lime zest
1/3 cup key lime juice
2 T unsalted butter
Preheat oven based on the type of pan you're using.
(1)12 Cup Bundt Pan: 325 degrees F. Grease and flour bundt pan.
(2)8" Rounds: 350 F. Grease and flour
(8)4" Rounds: 350 F. Grease and flour
Cake: In a large mixing bowl, beat shortening, butter and cream cheese until fluffy. Add lemon zest and sugar and continue beating. Beat in coconut extract, then one by one, beat in the eggs. Beat in salt. Add flour slowly, stirring by hand until fully incorporated. Stir in key lime juice. Bake for:
12 Cup Bundt Pan: 90 minutes
8" Rounds: 70 minutes
4" Rounds: 30 minutes
Filling: Bring sugar, cornstarch, salt and water to a simmer in a large, non-reactive pan over med. heat. Whisk increasingly as mixture thickens. When mixture starts to turn translucent, whisk in egg yolks, 2 at a time. whisk in zest, then juice, then butter. Bring to a steady simmer, whisking constantly. Remove from heat and transfer to another container to cool to room temp. Do not whisk once set.
Booster: Make the booster by heating and mixing all the booster ingredients together until fully incorporated (simple syrup). Using a skewer, poke holes in hot cake. Pour the booster over the cake. Let cake cool for 10 minutes. Turn from pan and cool completely.
Frosting: Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes. Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in juice and coconut. Use immediately, or refrigerate in an airtight container for up to three days. (note: this is easily twice as much as you need for the recipe)
Assembly: Cut cooled bundt cake in half. Apply filling to bottom layer and frost the bottom of the top layer. Assemble layers and frost.
The frosting has a great texture. The flavor was a bit on the buttery side and I'm not sure if the solution is vanilla or less butter, but I'll try less butter next time. And maybe a different brand.