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 the oven to 350. Swipe a little coconut oil over the bottom of a 9-inch cake pan, then line bottom of the pan with a round of parchment paper.
In a medium bowl, mix together flour, sugar, salt, baking soda and baking powder. Add the lime zest to dry ingredients and stir until evenly distributed.
In the bowl of an electric mixer, beat together the coconut oil, coconut milk, eggs, lime juice and coconut rum. Add the dry ingredients and stir gently until just combined. Batter will be lumpy.
Pour batter into prepared pan and bake until the top is golden and a cake tester comes out clean, about 40-45 minutes. Allow cake to cool in pan for 10 minutes, then run a knife around the edge of the pan and invert cake onto a cooling rack. Cool completely, about 2 hours. Serve with lightly whipped cream or coconut cream and a dusting of lime zest.