Recipes for Lime Coconut Sour Cream Bundt Cake; Baked Alaska; and Espresso Shortbreads.

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LIME COCONUT SOUR CREAM BUNDT CAKE

Serves 16

After zesting the limes in this recipe, squeeze the juice and reserve for another use. You can also add a bit of lime juice to the glaze.

Cake

1 cup unsalted butter, softened

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1½ cups sugar

Zest of 3 medium limes

2 teaspoons vanilla

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup regular or reduced-fat sour cream

½ cup sweetened flaked coconut

Lime glaze

1 cup powdered sugar, sifted

5 tablespoons heavy whipping cream

½ teaspoon pure vanilla extract

Zest of 1 medium lime

1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan, set aside.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.

3. In a separate bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about three minutes. Mix in vanilla.

4. Add eggs, one at a time, beating well after each addition.

5. In a medium bowl, combine flour, baking powder and baking soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in the coconut.

6. Spoon mixture into prepared pan and smooth the top with a spoon or offset spatula.

7. Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely.

8. Meanwhile, prepare the lime glaze.

9. In a medium bowl, combine all the glaze ingredients and stir until smooth. If mixture is too thick, add more cream 1 teaspoon at a time until you reach the desired consistency. It should be pourable enough so it drips down the side of the cake.

— Adapted by the Detroit Free Press from www.mybakingaddiction.com.

BAKED ALASKA

Makes 8 servings

Poundcake

Ice cream

Meringue (recipe follows)

1. Tip the pound cake on its side and slice into ½-inch thick planks, starting from the side that was originally the bottom. Use a biscuit cutter to cut eight 3-inch circles from these planks. Line up the circles on a baking sheet.

2. Drop one classic dome-shaped scoop of ice cream on each circle, leaving ¼-inch cake border bare. Freeze one hour or, covered with plastic, up to one day.

3. Smooth meringue all over the ice cream, leaving the cake sides bare. Go ahead and lavish with swirls and spikes — this is the fun of meringue. Feel free to freeze (uncovered) for several hours or move on to the next step.

4. Slide the baking sheet into a 500-degree oven just until the meringue turns golden brown, about three minutes. (Alternatively, use a kitchen torch.) Don’t worry; this process releases very little carbon. Enjoy right away.

Meringue: In the bowl of an electric mixer, briefly whisk 4 egg whites and 1 cup sugar. Set the bowl over a pan of simmering water and whisk until whites reach 165 degrees. Pull pan off the water. Use the whisk attachment of the mixer to whip to billowy, glossy peaks.

— From the Chicago Tribune

ESPRESSO SHORTBREADS

Makes about 4 dozen cookies

1 cup (2 sticks) unsalted butter, softened

2/3 cup sugar

2 egg yolks

2 teaspoons instant espresso powder dissolved in 1 teaspoon warm water

1 teaspoon vanilla extract

½ teaspoon kosher salt

2 cups flour

3 tablespoons cocoa powder

Edging: ¼ cup sugar mixed with 1 tablespoon ground coffee

1. Settle butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a hand mixer.) Cascade in sugar. Mix until fluffy, about two minutes.

2. Whisk together yolks, dissolved espresso, vanilla and salt. Pour into the butter mixture and beat, one minute. Don’t fret over grainy batter. Whisk together flour and cocoa; slide into batter. Mix until smooth.

3. Scrape one-quarter of this sticky dough onto a length of parchment paper. Shape into a log, about 1 inch in diameter and 6 inches long. Roll log in edging mixture. Roll up in parchment and chill, at least one hour. Repeat, shaping and chilling three more logs.

4. Unwrap logs, slice each into ½-inch-thick coins. Set on parchment-lined baking sheets, leaving 1 inch space between cookies. Bake at 350 until dry to the touch, 12-14 minutes. Cool. Nice with coffee.

— From the Chicago Tribune