Recipe courtesy of Doreen Howarth
Save Recipe Print
Total:
3 hr 5 min
Prep:
35 min
Inactive:
2 hr
Cook:
30 min
Yield:
10 to 12.servings
Level:
Intermediate

Ingredients

Glaze:
Frosting:

Directions

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

In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, 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 rack(s) over a sheet pan 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 bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.

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. Coat top and sides with shredded coconut.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Pumpkin-Coconut Pie

Recipe courtesy of Food Network Kitchen

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Classic Breakfast Coffee Cake

Recipe courtesy of Alex Guarnaschelli

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword