Key Lime Coconut Pistachio Coffee Cake

21 Feb 2017

>As I started writing this post, I immediately wanted to start talking about the weather and I realized that is how I seem to start almost every post lately. It is highly infuriating to me how something so seemingly inconsequential can completely influence my way of being so significantly. I feel like by now I should be able to negotiate or control these ups and downs dictated by the sun, but I can't and I think I just have to be okay with that.

Anyway, for the record it has been warm and is what inspired this little treat; that and the grocery had key limes (a rare occurrence), so I snatched them up and decided to figure out what to do with them later. I went through a litany of possibilities the last few days and finally landed on this combo, sometimes it all just comes together and this was one of those moments.

In other news, we made it to Sunday brunch this weekend (something we don't do as much now with a wee one) and it went great. As Hen is getting older, we are entering uncharted territory now that he is a skilled walker (he looks like a little drunk) and does not want to be contained (baby must be FREE). But we are, so far, able to plan and entertain him enough to enjoy time out and it is still important to me that we maintain some pre-baby normalcy every so often.

Key Lime Coconut Pistachio Coffee Cake

Recipe for Key lime coffee cake with a coconut and pistachio cream cheese layer topped with pistachio, lime streudel.

Key Lime Coconut Pistachio Coffee Cake

Prep time: - Cook time: - Total time:
Yield: 8-10S


Special Equipment: Ring Pan
- 1 cup (228 g) unsalted butter at room temperature
- 1.5 cup (300 g) white sugar
- 1/4 cup (36 g) light brown sugar
- 1 T key lime zest
- 1 T key lime juice, squeezed
- 4 eggs, at room temperature
- 2.5 cups (310 g) cake flour (packed lightly)
- 1.5 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 cup cream or whole milk
- 1/2 cup greek yogurt or sour cream
- 1 t vanilla
- 1/2 cup key lime juice, fresh squeezed

For Filling
- 3/4 whole, shelled pistachios (finely chopped)
- 1/2 cup brown sugar
- 1/2 cup unsweetened coconut flakes
- 8 oz cream cheese, softened
- 1 egg
- 1 t coconut flavoring

For Streusel
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 brown sugar
- 1/2 cup chopped pistachios(finely chopped)
- 1/2 cup unsweetened coconut flakes


Preheat oven 350F

In bowl, beat butter, sugars, zest and juice until light and fluffy on high/medium-high (at least 5 minutes) - color will get lighter yellow.

Add one egg at a time and mix each fully in before adding the next.

Combine flour, baking powder & soda, and salt in a sifter and sift into batter.

Mix gently and with least about of rotations possible to fully incorporate.

Add milk, sour cream and juice and also mix in minimally.

For Filling

Stir together chopped pistachios, brown sugar and coconut and set aside.

Beat cream cheese, egg and coconut flavoring.

For Assembly

Pour about 2/3 of the batter into into greased ring pan.

With a spoon, make a little trench all around the ring in the middle of the batter.

Pour cream cheese into trench, then sprinkle pistachio mixture over whole layer.

Pour the rest of the cake batter on top.

Bake for 30 minutes then *add streusel on top and return to oven for another 25 minutes or until cake tester is clean.

*While baking for 30 minutes, prepare the streusel - stir together flour, butter and brown sugar until a course meal, then add pistachios and coconut and gently mix in.

Let cake completely cool before you attempt to turn upside down and remove from ring pan.

Enjoy! Enjoy!



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