Tuesday's with Dorie: Coconut Tea Cake

This week I made the Coconut Tea Cake.  I chose to make mine with lime.  It was delicious!  It wasn't dry like Dorie described, but maybe that's because I look my cake out a little earlier than directed.

Instead of using a bundt pan, I used two Easter-egg shaped pans.  I decorated one of them just for fun.  The other one tasted better though because there was no frosting to mask the wonderful lime and coconut flavors.

Thank you, Carmen of Carmen Cooks for choosing this recipe!

Mini Florida Pies with Meringue Topping

For Enrichment night last month, a service auction was held. One of the services I offered was a dessert. The lucky winner wanted a dessert for a baby shower she was holding. She said one of the colors was green. Immediately I thought about these Mini Key Lime Pies I saw on someone's baking blog. I thought they were very cute and looked tasty.



I enjoyed making the these treats. I used Dorie's Florida Pie recipe and my Pampered Chef mini muffin pan. The biggest problem I had was with the meringue. I've never done it the way that Dorie suggests, heating the eggs and sugar on the stove and then putting it in a bowl and mixing it until it reaches room temperature. I'm sure I didn't do it right, because after about 30 minutes of mixing and some improvisation on my part, it still wasn't a meringue. I think the problem was that the recipe says to get the eggs and sugar hot. Frankly I don't want to touch any food that is on the stove to see if it's hot. I did that once with some brown sugar, and I have never had such a painful burn in my life. So I turned to Better Homes and Gardens and the meringue turned out great. All in all, the recipe made 24 mini pies plus six regular muffin-sized pies for my family to sample.


I am so glad I made some for my family, because this is one tasty treat I'll be making again. They are especially good when they are chilled like the recipe states!