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 meeko36
on March 30, 2013
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I made this cake for my son's birthday and everyone loved it. All the flavors meld beautifully. I think I would put the glaze on while the cake is still warm though so it would be moist. But still no complaints about the cake. I made it over the course of 2 days because of the several steps but definitey worth it. I will make it as a sheet cake next time. Athough the recipe didn't specify try to use unsweetened coconut, as the recipe is already pretty sweet with the sugar.
By Bridget_Gaertner
Arizona
on October 04, 2012
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Fabulous! Used butter instead of shortening, made 1.5 times the frosting, and used toasted coconut. Keep refrigerated (if there is any left!.
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.......
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