Anybody seen the new Zingerman's catalog? Well, they've got this "summer fling" coffeecake that sounds incredible: "Loaded with slow toasted coconut and lime plus our usual assortment of everyday heroes like fresh eggs, vanilla and real butter." Here's the link: http://zingermans.com/Product.pasp?ProductID=G%2DSFC
Anybody got a similar recipe? I've asked DH to order it for me for mother's day, but I don't think I can wait that long. I've been CRAVING lime lately.
Did you see the prices on them? Holy Smokes - I want to eat it, not adopt it!
Someone please send a recipe soon!
Oh I do actually, it is a loaf cake but super delicious. Wait a minute while I go and dig it out. It is a British recipe so have to convert a little.
Oh, Bakinggirl,
I knew there was something I really liked about you! This cake sounds so yummy!
Thanks!
Theresa 
Ok, found it. As I said this is a recipe from the BBC Good Food magazine (great read by the way, if you can get it) so the measurements and ingredients are British.
Sticky Lime and Coconut Drizzle Loaf
4 oz softened butter
6 oz self raising flour
1 tsp baking powder
6 oz golden caster sugar
2 eggs
half a 400 g (regular size can) coconut milk. The other half is used for the icing.
Finely grated zest of 2 limes. The juice goes in the icing.
For the icing and decoration.
Remaining coconut milk.
8 oz. golden caster sugar
finely grated zest of 1 lime, plus juice of all three limes.
Heat oven to 350F.
Grease and line a 2lb loaf tin.
Tip all the cake ingredients into a large mixing bowl, beat until completely combined and mixture falls off the spoon.
Pour into baking tin, smooth the top and bake for about 40 minutes, until golden and firm to the touch. While the loaf is cooking make the icing and sugar.
To make the icing tip the coconut milk and 6 oz of the sugar in to a pan. Boil for 5 minutes until syrupy and you see the bottom of the pan when you stir. Stir in the lime juice and set aside. Meanwhile, crush the remaining sugar with the lime zest until you have a damp green paste and set aside.
When the loaf is cooked remove from oven and pour over the icing a little at a time, waiting for the cake to absorb it before adding more. By the time all the icing is used it will be coming up the sides of the tin. Leave everything to cool. To serve carefully remove the loaf from the tin, sprinkle with the lime sugar and cut into slices.
When I made it I used organic sugar which is less refined so golden in colour, the brand I used is quite fine so more like the British caster sugar which is like super fine sugar. You can also just whizz sugar in the food processor if you cannot find fine sugar. I totally forgot to put the lime sugar on before serving the cake, and it was devine without it. I have been thinking about adapting this recipe for a layer cake.
Let me know how yours turn out!
Thank you, thank you, thank you, BakingGirl!! Do you suppose I could add some toasted coconut in the batter, too? YUM...
Theresa, you think this cake is expensive, check out their SIX-inch fondant covered cake: http://zingermans.com/Product.pasp?Category=&ProductID=G%2DZDV&Target=&ShippingAddressID=[url]
They get $75 for it!!
I have to say, though, that Zingerman's is one of my most absolutely favorite places in the world. I don't think I'd spend $75 for a cake to serve 6 people, but their stuff is divine. Their chocolate cherry bread alone makes them worthy of adoration . . . ('course, that's $12.50!) And I literally dream about their sandwiches . . .
All of a sudden I'm hungry . . .[/url]
Jesse James needed a gun!
We do not have a Zingerman's in my area, and I am sure I would shop there if we did, but if I saw that at the bakery counter, I would stand there, point, and laugh raucously!
Theresa
I don't have Zingerman's in my area, either. There's only one, in Ann Arbor, MI. I make the 2.5 hour drive at least once a year just for the #28 - Randy's Routine sandwich. Perfect pumpernickel, incredible whitefish salad, yummy cream cheese, a slice of tomato -- heaven!
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