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. —Jennifer Davis
1 3/4 cups
1 1/2 teaspoons
1 1/2 tablespoons
grated lime zest
coconut oil, warmed so it's liquid
1 1/4 cups
full-fat coconut milk
eggs, room temperature
fresh lime juice
In This Recipe
Preheat oven to 350. Swipe a bit of coconut oil over the bottom of a 9-inch cake pan. Line the bottom of the pan with a circle of parchment paper, oil the paper.
In a medium bowl, whisk flour, sugar, salt, baking soda and baking powder. Add lime zest and whisk until it's evenly distributed throughout the dry ingredients.
Using an electric mixer on medium speed, beat the coconut oil, coconut milk, eggs, lime juice and coconut rum. Add the dry ingredients, gently stir until just combined. Batter will be lumpy.
Pour batter into prepared pan and bake until the top is golden and a tester comes out clean, about 40-45 minutes. Let cake cool on wire rack for 10 minutes, then run a knife around the pan to loosen edges and invert cake onto rack. Cool cake completely, about 2 hours. Serve with lightly sweetened whipped cream or whipped coconut cream and top with a dusting of lime zest.