Ingredients
- 1 cup butter
- 2 cups sugar
- 1 teaspoon coconut oil
- 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 or yogurt
- 1 cup sugar
- 2 limes, zested and juicd
- 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
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.
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By grapeape45
on February 12, 2012
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I've made this cake numerous times now!! My daughters love it and request it for their Birthday Cake. My elderly aunt and uncle now request it everytime they come to my house for their Birthday. What can I say- the entire 12 people at my home fight for big slices and take whatever's left home. It is an AMAZING flavorfull cake.. Thank you. Tip- I squeeze the decorative lime into my cake and it makes it even better.......
By bakerella799
on September 09, 2011
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I am a baker and this recipe did not work for me. The cake browned on top within the first 15 minutes while the rest of the cake was raw. It also took almost double the 35 minutes stated to bake. Not sure what I did wrong.
By chjesthe_12120993
Winter Springs
on May 03, 2011
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Here's a tip for the glaze. Lay a LONG sheet of plastic wrap in the cake pan. Put a little of the glaze in the bottom, just a little. Lay the cake back in the pan. Poke holes. Pour on glaze, sparingly. Don't drown it! flip over the excess plastic wrap. Leave in fridge over night. Don't expect the glaze to harden. It's yogurt and lime juice. At best it will be like pudding. Most of it soaks in. Gently wipe off the excess from the top around the edges before you frost, otherwise the frosting tries to run off the cake.
This is my favorite cake of ALL time! I was never too fond of coconut before but the lime just takes it WAY over the top. And for the life of me, I can't figure out how this cake could be too dry. It has soaked up all that YUMMY glaze! If you vary from the recipe or overcook your cake, don't blame the cake. :
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