Coconut Lime Cake

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons grated lime zest
• 3/4 cup coconut oil, warmed so it's liquid
• 1 1/4 cups full-fat coconut milk
• 3 eggs, room temperature
• 1/4 cup fresh lime juice
• 1/4 cup coconut rum

1. Preheat oven to 350. Swipe a bit of coconut oil over the bottom of a 9-inch cake pan. Line the bottom of the pan with a circle of parchment paper, oil the paper.
2. In a medium bowl, whisk flour, sugar, salt, baking soda and baking powder. Add lime zest and whisk until it's evenly distributed throughout the dry ingredients.
3. Using an electric mixer on medium speed, beat the coconut oil, coconut milk, eggs, lime juice and coconut rum. Add the dry ingredients, gently stir until just combined. Batter will be lumpy.
4. Pour batter into prepared pan and bake until the top is golden and a tester comes out clean, about 40-45 minutes. Let cake cool on wire rack for 10 minutes, then run a knife around the pan to loosen edges and invert cake onto rack. Cool cake completely, about 2 hours. Serve with lightly sweetened whipped cream or whipped coconut cream and top with a dusting of lime zest.

flour, sugar, kosher salt, baking soda, baking powder, lime zest, coconut oil, fullfat coconut milk, eggs, lime juice, coconut rum

Taken from food52.com/recipes/81038-coconut-lime-cake (may not work)