Coconut Lime Olive Oil Cake

2 C flour

2 tsp baking powder

½ tsp fine sea salt

¾ C unsalted butter, melted

½ C Olive Oil

½ C coconut milk

Zest of 1 lime

2 T lime juice

1 ½ tsp coconut extract

1 tsp vanilla extract

4 large eggs

3/4 C sugar

½ C Light Karo syrup

1 ½ C sweetened flaked coconut

Preheat oven to 350 degrees. Butter and flour a 13x9 in pan. (quick tip: you could also use Pam baking spray)

In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.

In another bowl mix together butter, olive oil, coconut milk, lime juice and zest, and extracts and set aside.

In the bowl of an electric mixer with paddle attachment whip up the eggs, sugar, and Karo syrup until mixture is pale and thickened about 2-3 minutes. On low speed alternate adding flour and wet ingredients beginning and ending with flour. Wipe down bowl as necessary. Mix in coconut until just combined. Pour into prepared pan. Bake for about 20-25 minutes or until golden brown around the edges and toothpick comes out (almost) clean. I like it to be super moist and I don’t want to overbake it.  Let it cool for 10 minutes before removing from pan.

TO MAKE COCONUT CAKE FILLED WHITE CHOCOLATE EGGS

White Chocolate “Eggs”:

6 water balloons

18 oz white chocolate or white candy melts (this will be plenty but I think a thick coat and full bowl make dipping easier)

vegetable oil for brushing balloons

Blow up water balloons to the size of the egg you want. Wash balloon and spray or brush with a little canola oil. Wipe off excess with paper towel so it’s not so much that the chocolate won’t stick to balloon.

Melt white chocolate or white candy melts in a microwaveable bowl at 30 second intervals, mixing in between. Be careful not to overheat or your chocolate will burn and the consistency will get grainy and wonky.  Once smooth dip balloon in chocolate and place on a parchment lined sheet tray. Allow to cool and set. (Will set much quicker if you cool them in the fridge). When ready to use you pop the balloon and slowly and carefully peel balloon out of the shell. Because of the oil….it should come right out.

Nests:

2 C shredded sweetened coconut

1 egg shite

Pinch of sugar

Pinch of salt

Mix together all ingredients and form into a nest. Toast nests on a sheet tray lined with parchment at 350 degrees about 10 minutes or until golden brown. Set aside

Mango puree:

1 ripe mango (or frozen mango chunks, thawed a bit)

2 T lime juice

2 T sugar

1 T grand marnier (optional)

Puree all ingredients. Set aside in fridge until ready to use.

For finishing:

Extra Coconut milk to moisten crumbled cake (optional)

Mango Sorbet

Limes (zest to garnish-optional)

Coconut Chips

Blackberries to garnish

Passionfruit pulp

To serve:

Place a coconut nest on a dessert plate and top your nest with your white chocolate egg. Fill your egg about halfway up or more depending on how you like it with crumbled coconut cake. (for extra moist coconutty cake you can crumble the cake in a separate bowl and mix in a little more leftover coconut milk before filling the egg with it.)

Pour in a layer of mango puree. Top with a rounded “yoke” of mango sorbet. Drizzle with a little leftover white chocolate. Top with toasted coconut chips and a little lime zest. Place a couple blackberries on the nest if you want a little color. Crack that egg and enjoy!