Can you believe we're already on Cake #4 of 52 Cakes! Wow!
This is one of those cakes that I just kept tweaking and even though it was AMAZING!!!! I still would like to take at least one more crack at it.
The recipe I used was was posted with minor adaptations at Calico and Cupcakes, Heidi's Recipes, Smitten Kitchen who originally got it from Gourmet Magazine back in March '09. Still floating around two years later... yeah, it's that good.
The first thing I did was double the cake recipe to make two dense layers that I could fill with frosting. Joy!
1.5 cup sweetened flaked coconut
Lime Coconut Cake
Lime Coconut Cake
1 cup (2 stick) unsalted butter, softened
2.5 cups sugar
2 tablespoon grated lime zest (key limes or standard limes)
4 large eggs
3.5 cups self-rising flour (or 3.5 cup all-purpose flour + 1.5 teaspoon salt + 3.5 teaspoon baking powder whisked together)
1.5 cup whole milk
1 tsp vanilla (it adds a tropical touch that I think the other recipes lacked)
.5 cup freshly squeezed lime juice, divided
2 cup confectioners sugar
Lime Cream Cheese Frosting
This is all me. So please adapt to your hearts content. Adding lime zest would be nice. I was going for a pure white look but zest is fab too!
1 Package of Cream cheese (8oz)
1 Stick Butter (.5 cup)
3 TBL lime juice (or to taste)
1 tsp vanilla
4-5 Cups of Powdered Sugar (we used 4.5)
- Preheat oven to 350 degrees.
- Generously butter or spray two 9 inch round cake pans and line the bottom with a round of parchment paper.
- Spread coconut on a baking sheet. Toast coconut at 350 degrees for about 10 minutes, stirring twice. Cool coconut.
- Beat together butter, granulated sugar, and lime zest with an electric mixer until fluffy (about 2 minutes). Beat in eggs one at a time. Add vanilla.
- Whisk together flour and 1 cup toasted coconut (reserve remainder for topping).
- Stir together milk and 2 tablespoons lime juice.
- At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into prepared pan and smooth top. Bake for 35-40 minutes or until top of cake is slightly golden and a wooden pick inserted into the center comes out clean. Cool slightly, then turn out of pan and discard parchment.
- Whip together butter and cream cheese. Beat in lime juice and then powdered sugar. Add more lime or sugar to taste.
- When cake is completely cooled put bottom layer on serving plate and top with frosting. Add top layer of cake.
- Whisk together confectioners sugar, remaining 2 tablespoons of lime juice (add more if icing is too thick), and spread on cake. Sprinkle with remaining coconut.
And your done! Um...no... we sampled a
large slice bite and it seemed like a cake that forgot to get dressed that morning. Where's the frosting????
So we took a gamble and I tried my hand at frosting a decorated, glazed cake. Nutso, right?
Nah! It was STONE! COLD! AWESOME! I even had a small piece, and I never eat cake.
Next time I want to make a few changes - and yes, there will definitely be a next time.
Most importantly, I plan to skip the glaze and instead make a simple syrup reduction of water, sugar and lime juice. Then I'll brush the cake layers with - or possibly poke them with a fork and pour it down the holes *swoon* and then frost with the lime cream cheese and top with coconut. Yum!
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