Photo: Coconut Lime Cake Recipe
Ingredients
- Nonstick flour spray
- 2 cups granulated sugar
- 1 1/2 cups butter, softened
- 5 large eggs, separated
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup coconut milk
- 1 cup buttermilk
- Luscious Lime Frosting, recipe follows, for serving
- Coconut flakes, for garnish
- Fresh raspberries, for garnish, optional
- Lime slices, for garnish, optional
Directions
Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick flour spray.
In a large bowl, beat the sugar and butter at medium speed with a mixer until fluffy. Add the egg yolks, coconut extract and vanilla extract, beating until combined.
In a medium bowl, combine the flour, baking powder, baking soda and salt.
In a small bowl, combine the coconut milk and buttermilk. Gradually add the flour mixture to the butter mixture alternately with the coconut milk mixture, beginning and ending with the flour mixture, beating just until combined after each addition.
In a medium bowl, beat the egg whites until stiff peaks form. Gently fold into the batter. Spoon the batter into the prepared cake pans and bake for 18 minutes. Let cool.
Spread the Luscious Lime Frosting between the layers and on the top and sides of the cake. Press coconut flakes around the cake. Garnish with fresh raspberries and lime slices, if desired. Chill until ready to serve.
Luscious Lime Frosting:
- 1 cup butter, softened
- 1/4 cup fresh lime juice
- 1 teaspoon lime zest
- 5 cup confectioners' sugar
- One 8-ounce container frozen whipped topping, thawed
In a large bowl, beat the butter, lime juice and lime zest at medium speed with a mixer until combined. Gradually add the confectioners' sugar, beating until smooth. Add the whipped topping, beating until combined.
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By Miss_Caroline_14
Cedar Grove, NC
on May 28, 2013
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Very Tasty and Easy
By sweetkisses4wl
on May 03, 2013
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Ymmmm This is a great recipe if you love coconut and lime. The lime gives it a fresh citrus flavor that melts in your mouth. A few changes though. You need to cook the cake much longer than it says. I live at 5,000 ft. altitude and had to cook if for about 40 min. So I would suggest you cook it for 25-35 min. depending upon your altitude. Check by inserting a toothpick in center. Also I did add 1/2 C coconut oil to the cake batter to help make it more moist (I melted it and I added lemon extract. For the Frosting I added a package of cream cheese because I love cream cheese frosting. Also once you add the whipped topping to the frosting it softens the lime in it to a more mild flavor that is quite good. The cake is quite dense and thick so plan on having very small slices. It can serve quite a large crowd of people so it can be great for a large party. It is like having a coconut key lime cake. The Frosting was wonderful. It is very good.
By rodeomom676
Southern Utah
on February 11, 2013
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Made this cake a second time and the timing was spot on...The only thing I can think of that I did different is I had my daughter helping me...she beat the egg whites alot stiffer then I did the first time Even better this time!
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