Coconut lime cake
Cakes
Maialino’s Olive Oil Cake takes a tropical vacation with this adapted recipe that uses coconut oil, coconut milk and limes instead of olive oil, whole milk and oranges. A neglected bottle of coconut rum in the back of my cupboard was put to use replacing the original recipe’s Grand Mariner, but I suspect the cake would still be delicious without it. Even though I reduced the amount of oil, the cake retains the appealing texture of a traditional olive oil cake — a slightly crunchy exterior yielding to a dense tender crumb in the middle.
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