Lime in the Coconut Cake

Alright guys – typically I keep my recipes PRETTY simple, because let’s be real, I’m not trying to be a world famous pastry chef off of cookies for my boyfriend’s lunch, but today’s recipe is a little different.  I won’t lie to you, it’s kind of a pain.  But once the batter is made and you sneak a taste, you will quickly realize how worth it it is!  Some of the most velvety batter I’ve ever had, an absolutely perfect amount of lime and coconut, and come on… SO PRETTY.  A very nice addition to a spring day!

You will need:

Cake:
1 cup butter
2 cups sugar
1 teaspoon coconut extract
4 eggs
2 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk

Glaze:
1 cup sour cream
1 cup sugar
2 limes, zested and juiced
1/4 cup coconut milk
1 cup shredded coconut

Frosting:
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 pound box plus 1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

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Preheat oven to 350 degrees, and grease and flour 2 (9-inch) cake pans.

In an electric mixer, cream butter and sugar until fluffy. Add coconut extract and eggs 1 at a time. In a large bowl, combine flour, salt, baking soda and powder. Add coconut milk and flour to creamed mixture in portions, alternating, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto wire racks over a sheet pan (important for the next step!) and allow to cool completely.

For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.  With a skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap and chill until ready to frost cake.

For the Frosting:  In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake (frosting between the two layers, over the top, over the sides.) Coat top and sides with shredded coconut.

Like I said, a lot of work goes into this cake for sure — but you will BLOW PEOPLE’S MINDS with how UNBELIEVABLY delicious it is!

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I brought this beauty to a friend for her birthday, and we saw a whooooole lot of this

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4 thoughts on “Lime in the Coconut Cake

  1. I should make this. I had a similarly flavored doughnut at a place near me called Pies n’ Thighs and Kramer and I still talk about it. I hate making cakes because of the effort, but this definitely looks worth it!

  2. This cake is gorgeous! The coconut on the outside is the perfect way to decorate it! 🙂 It sounds super delicious, too!

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