Move Over Turducken!: Coconut-Lime Piecaken

We all know turducken: it’s a chicken in a duck in a turkey! You may have doubts that there could be anything more spectacular or crazy than this Thanksgiving favorite. Well, there is! The next food hybrid is here and it will make you forget about that turducken. The piecaken is a pie baked into a cake, the best of both worlds! Now you don’t have to choose between having a slice of pie or a slice of cake! Piecaken makes this choice easy and it is incredibly delicious! It is rich, fulfilling, and bursting with flavor. This Coconut-Lime Piecaken is a key lime pie baked into a coconut cake, the perfect flavor combination. Trust me, this dessert has major wow-factor and it will easily become your new favorite dessert!

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So yes, I was extremely lazy. I admit I didn’t make the key lime pie, it was store-bought. But to me, store-bought works perfectly in this piecaken. The creamy tartness of the key lime filling really offset the fluffy sweetness of the coconut cake and coconut cream. The perfect blending of flavors and textures really makes this a dessert to remember. The crunch from the toasted coconut and the key lime pie’s graham cracker crust, and the fluffiness of the cake and that lightly sweetened whipped coconut cream. It is to die for. So back to my point, you really don’t have to make the key lime pie from scratch (just make sure to scrape off of the whipped cream that may be on the store-bought key lime pie).

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Grease and flour a 9 or 9-1/2 inch springform pan (you know, the one where the bottom and the sides can be removed from each other?).

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Now make the cake batter. This is ridiculously simple to make and takes little time. Make sure you are using full-fat coconut milk because reduced-fat doesn’t have the coconut flavor that we’re looking for.

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Place 1/3 of the coconut cake batter in the springform pan and place your key lime pie on top.

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And cover the pie completely with cake batter.

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Bake for ~70-75 minutes until golden brown and perfectly cooked through.

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Now make the delicious, light, creamy, coconut whipped cream. This is also ridiculously simple. Just whip up all of the ingredients until stiff peaks form. Now a word on cream of coconut: it is not coconut milk. Cream of coconut is the solid part of the coconut milk, all the excess coconut water has been removed. If you can’t find cream of coconut, purchase full fat coconut milk and let it sit undisturbed in the refrigerator for a day. Carefully open the can and scrape out the skid coconut cream that has risen to the top (don’t use that coconut water on the bottom of the container). Once the entire cake is frosted, press on toasted coconut flakes for a beautiful presentation and extra crunch and coconut flavor.

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At first glance, this cake just seems like a regular coconut cake, but once you slice into it, you’ll see it is stuffed with a gorgeous key lime pie! Yum!

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Coconut-Lime Piecaken

Adapted from PopSugar

Serves 8-10

  • 1 key lime pie, homemade or store-bought

For the cake:

  • 1-1/2 sticks of butter, at room temperature
  • 1-1/2 cup granulated sugar
  • 3 large eggs
  • 2-1/4 c. self-rising flour or 2-1/4 c. all-purpose flour +3-1/4 tsp baking powder + 1 tsp salt
  • 3/4 cup full-fat coconut milk
  • 3/4 teaspoon vanilla extract

For the coconut whipped cream:

  • 1 cup heavy whipping cream
  • 1 cup cream of coconut
  • 2 tablespoons granulated sugar

 

  • 1 cup toasted coconut flakes

 

  1. If making the key lime pie from scratch, allow it to chill for 8 hours, overnight, or until firm.
  2. Make the cake: Preheat the oven to 350°F. Grease and flour a 9 or 9-1/2-inch springform cake pan.
  3. Cream together the butter and sugar using a stand or hand mixer, until light and fluffy. Add the eggs one at a time, and beat until incorporated. Alternate between adding the self-rising flour and coconut milk, in two additions. Add the vanilla.
  4. Spread about 1/3 of the cake batter on the bottom of the cake pan. Carefully transfer the pie to the pan. Slowly pour the rest of the cake batter over the pie. Spread it over the top and sides of the cake.
  5. Bake the cake for 70 to 75 minutes or until golden brown and firm. To check to see if the cake is baked, insert a toothpick into the side of the cake to avoid the pie center. Allow the cake to cool completely before frosting.
  6. Make the coconut whipped cream: Mix together the whipping cream and cream of coconut with a stand or hand mixer. Add the sugar, and whip until firm peaks form.
  7. Frost the cake, and cover with coconut flakes. 
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