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lol one day I’ll learn how to take real glamour shots of pastries, but until then.. 

Here we have Yossy Arefi’s Coconut-Lime Cake, sans icing—which, I regret to say, I should definitely have made. I thought single-layer lightning would strike twice, since I opted not to make icing for January’s EVOO Campari cake, and it was completely the right call. Icing on this one would definitely make it more dessert-tasting, since it tastes sort of pound-cakey right now. (Pound cake is a snack, not dessert, right?) Not a lot of lime flavor in this cake, either, sadly, which the icing would’ve remedied. Oh well!

One thing I did nail was the texture. My god, do you see that fluffy, tender crumb?? There are literally air pockets in this cake! Also, the recipe called for coconut oil, and I added it to my stand mixer without melting it first. OOPS. I thought I was doomed for doing that, but maybe that was the secret sauce here.

I don’t know if I’ll make this cake again, since the flavor is not wow-ing me, but I’m really enjoying eating it! For the next bake, I’m considering making malted-milk brownies, brown-butter blondies, or a strawberry shortcake (with rosewater). We will see where the pastry muse leads me.