Coconut Lime Tea Cake

nonstick cooking spray 2½ cups unbleached, all-purpose flour ¾ teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon sea salt 4 tablespoons unsalted butter, cubed and at room temperature ½ cup granulated sugar 1½ tablespoons lime zest (from about 3 limes) 2 large eggs, room temperature ¾ teaspoon coconut extract ½ teaspoon pure vanilla extract 1 cup coconut milk, room temperature ¼ cup sweetened, shredded coconut 2 teaspoons fresh lime juice ¼ cup confectioners’ sugar, sifted

Nutritional information per serving (based on 12 servings): Calories 222 (39% from fat) • carb. 31g • pro. 4g • fat 10g • sat. fat 7g • chol. 45mg • sod. 201mg • calc. 6mg • fiber 3g

Preheat oven to 350°F. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray; reserve. Put the flour, baking powder, baking soda and salt in a small mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 until combined, about 20 seconds. Reserve. Put the butter into a medium-large mixing bowl. Mixing on speed 1, gradually increasing to speed 4, beat until softened. With the mixer still running, slowly add the sugar and zest. Mix until lightened, about 1 minute. Reduce to speed 3 and add the eggs, one at a time, and the extracts. Reduce the mixer to speed 1 and add one third of the dry ingredients. Once almost fully mixed in, add half of the coconut milk. Repeat, ending with the last third of the dry mixture. Pour into prepared loaf pan and top with the shredded coconut. Bake in the preheated oven for about 50 to 55 minutes, or until a cake tester comes out clean. Let rest on a wire cooling rack. Five minutes before cake is done, add the lime juice and confectioners’ sugar to a small saucepan set over medium-low heat. Stir and heat until sugar is fully dissolved. Pour sugar syrup over cake while cooling.