Rainy Day Coconut Lime Cakelets

So Opening Day today got rained out. =( I had already taken the day off so when I woke up this morning (before I found out about the rainout), I decided to make the key lime coconut cake recipe from Gourmet but in cupcake form. Only I didn't have any key limes, so I just used regular limes. But I accidentally used all 1/4 cup of lime juice in the batter instead of only half the amount. And I didn't have self-rising flour, so I substituted a mixture of all-purpose flour, baking powder, and salt, only I completely misread the recipe and used 3/4 cups instead of 1 3/4 cups. Um, so what I ended up with wasn't really a cupcake, and for lack of a better term I renamed them cakelets. =)

Coconut Lime Cakelets (adapted from Gourmet)
makes 24 cakelets

1 cup sweetened flaked coconut
1 stick unsalted butter, softened

1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
3/4 cups self-rising flour
3/4 cup milk
3/8 cup fresh Key lime juice, divided
1 cup confectioners sugar
1 tablespoon coconut rum (optional)

Preheat oven to 350°F with rack in middle. Line a muffin tin with cupcake liners.

Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 1/4 cup lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Spoon batter into cupcake liners, filling them a little more than halfway. Bake until golden, 20 to 22 minutes.

Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and spoon over cakelets. Sprinkle with remaining coconut.

I baked the first batch of cakelets for 20 minutes and noticed that the middle of the cakelets fell in and they were pulling away from the liner as they cooled. Also, they were still quite soft when I removed them from the tin. So I baked the next batch for 22 minutes, and while they came out a little more firm, they were a lot harder to remove from the liners. So I just used a spoon to eat those.

Even though they didn't turn out how I expected them to, much like my plans for today, at least they were still quite yummy (unlike my plans for today). They totally remind me of eating a lemon bar but in cakelet form.