Everyone knows that I am a self declared “land locked mermaid.” It seems that about this time every year I begin to crave the warm breeze and the sound of wind rustling the palm trees. Most of all I miss key limes. So, yesterday I decided to make my key lime pound cake and some key lime cooler cookies. That should about fix my issues till Spring Break in a few weeks!
I would like to tell you that everything always goes perfect in the kitchen. Well, that could not be further from the truth. In fact, yesterday I had an epic fail. I tried to “rush” inverting my pound cake onto a platter so I could glaze it and go to bed. Well, rule #1 with tube pans and pound cakes. They must almost completely cool before inverting….If not, this is what happens.
BEFORE
AFTER
Here is the good news! A broken cake makes a perfect trifle! So, today, I am sharing my Tropical Trifle featuring my broken Key Lime Pound Cake!
Key Lime Pound Cake
2 sticks unsalted butter, softened
1 cup butter flavored Crisco
2 cups sugar
5 eggs
1 teaspoon vanilla
zest of 1 lime
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup key lime juice
Glaze:
1/4 cup sugar
4 tablespoon key lime juice
1/4 cup unsalted butter, melted
Preheat oven to 325 degrees. Spray a tube pan with nonstick cooking spray. Using an electric stand mixer add the butter and shortening to the bowl and beat together till smooth. Pour in the sugar and continue mixing till light and fluffy. Beat in the eggs one at time till they are incorporated and then add the vanilla and lime zest. In a separate bowl mix together the flour, baking powder and salt. Add half of the flour mixture to the mixing bowl and begin mixing. Pour in the milk and continue beating till combined. Then add the rest of the flour while mixing and pour in the key lime juice. Beat till there are no lumps. Pour the cake batter into the tube pan and spread. Bake in the center of the oven for 90 minutes or until you test the center with toothpick and it comes out clean. Remove from the oven and allow it to almost cool completely before inverting onto a cake pan. Poke the cake with holes and pour the glaze over the top. Serve!
Oops! Tropical Trifle
1 pound key lime pound cake (That may or may not have failed to invert….)
1 package instant vanilla pudding
1 can coconut milk
11 ounces whole milk
1 1/2 cups coconut, toasted
fresh pineapple cubed
Cool Whip
To make the pudding: whisk together the pudding mix, coconut milk and whole milk till combined. Refrigerate 15 minutes before using in the trifle.
In a large bowl (I use a glass so you can see the different yummy layers) place 1/3 of the pound cake crumbled in the bottom of the bowl. Add a layer of pudding, then cool whip, cubed pineapple and then repeat till you end up with Cool Whip on the top. Sprinkle with toasted coconut. Refrigerate till you are ready to serve.
Travel to Key West and you cannot miss Kermits Key Lime shop. There they make all things yummy with a key lime kick. I love their little Key Lime Cooler Cookies that are dusted with powdered sugar. One little cookie takes you right to a sunny beach and crystal clear waters. Here is my interpretation of my favorite little bite size cookies.
Bite Size Key Lime Cooler Cookies
1 box sugar cookie mix
1 egg
6 tablespoons unsalted butter, melted
3 tablespoon key lime juice
zest of 1 lime
1/2 cup coconut
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large mixing bowl using an electric hand mixer, mix together the sugar cookie mix, egg, butter and key lime juice till it forms a ball. Mix in the coconut and then let the cookie dough set for 10 minutes before baking. Using a tablespoon measurer, scoop out cookies and roll into smooth balls and place on a baking sheet 2 inches apart. Bake for 8-9 minutes or until browned. Remove from the oven and cool. Place the cookies in a Ziploc bag filled with powdered sugar and toss. Remove and place in an airtight container.