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 still retains the appealing texture of a traditional olive oil cake — a slightly crunchy exterior yielding to a dense tender crumb in the middle. —Jennifer Davis
1 3/4 cups
1 1/2 teaspoons
coconut oil, warmed so it's liquid
1 1/4 cups
full-fat coconut milk
eggs, room temperature
1 1/2 tablespoons
fresh lime juice
Whipped cream or whipped coconut cream, for garnish
Preheat the oven to 350. Swipe a little coconut oil across the bottom of a 9-inch cake pan that is at least 2 inches deep, then line the bottom of the pan with a circle of parchment paper. Oil the parchment paper.
Whisk flour, sugar, salt, baking soda and baking powder together in a medium bowl. Add lime zest to the dry ingredients and stir until lime is evenly distributed.
In a mixing bowl, beat together on medium speed coconut oil, coconut milk, eggs, lime juice and coconut rum. Add dry ingredients, stir until just combined -- batter will be lumpy.
Pour batter into prepared pan and bake until top is golden and a cake tester comes out clean, about 40-45 minutes. Transfer cake to rack and let cool for 10 minutes. Run a knife around the edge of the cake to loosen, invert cake onto rack and cool completely. Serve with lightly sweetened whipped cream or whipped coconut cream, and top with a dusting of lime zest.