You put the lime in the coconut.

I don’t know about you, but just thinking about lime and coconuts feels like the right thing to do about this time of year. We started making this summer coffee cake a few years ago, and it was a surprise hit. It’s the taste that hooks you. Lighter on the tongue than our other coffee cakes, it’s fresh, zesty and maybe even a bit tart—in a good way. It makes me think of white shoes, chiffon dresses and mint juleps.

Made with organic flour, and loaded with slow-toasted coconut and lime. Of course it has our usual assortment of everyday heroes like fresh eggs, vanilla and real butter. Very moist, very easy to polish off a whole one on a lazy afternoon on the patio.