This recipe is an adaptation of a cake that looked absolutely scrumptious on Pinterest–I just knew I had to make it. So, as I often do, I made the cake and took it to our Home Fellowship group to try it out on a very willing group of “guinea pigs.” It was a success! The original recipe was made in two loaf pans, which would make a very pretty presentation, uncut, on a plate. I would not recommend making this into a layer cake. The cake is dense, moist, and delicious but would likely compress the layers if made that way. I also increased the amount of toasted coconut, as we are crazy for coconut in our house. Please feel free to use less should you desire.
Lime Cake With Toasted Coconut Frosting
2 ¼ c. unbleached flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 1/3 c. sugar
6 T. softened butter
2-3 T. lime zest (takes about 2-3 limes to get this much zest)
4 T. freshly squeezed lime juice (from the limes you just zested)
2 tsp. vanilla extract
3 large eggs
1 ¼ c. buttermilk
2 T. softened butter
1 tsp. vanilla extract
8 ounces softened cream cheese
4 T. half and half or whole milk
4 ½ c. powdered sugar (or more depending on consistency)
2 c. shredded sweetened coconut–toasted at 350° in the oven until golden brown, watching carefully and stirring occasionally so that it doesn’t burn!
Preheat oven to 350°F. Butter and flour a 9×13 inch pan. Mix together the flour, baking powder, baking soda, and salt–set aside. In another bowl, mix together at medium speed (until well combined), the sugar, butter, lime zest, and lime juice. Add eggs, one at a time–beat well after each egg. Then, alternately add flour mixture and buttermilk to sugar/butter mixture, beginning and ending with the flour–beating well after each addition.
Pour batter into prepared cake pan. Bake at 350°F for 35-40 minutes or until wooden pick inserted comes out clean. (You can also divide the batter between two loaf pans baking about 30-35.) Cool completely.
For Frosting: Mix softened butter, vanilla, softened cream cheese and half and half (or milk) together until combined. Add powdered sugar in small batches (beating well to reduce lumps) until desired consistency. Frost cooled cake and distribute toasted coconut evenly on top.
Adapted from She Wears Many Hats: http://shewearsmanyhats.com/2013/06/limeade-cake-with-vanilla-frosting-and-toasted-coconut/
Copyright © 2016 by Susan E. Johnson
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