Coconut Lime Cake: Put the Lime in the Coconut!

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I really, really, really like lime.

Well, I like all kinds of citrus. I’ve been contemplating lately if I should make a whole Pin board dedicated to the blueberry-lemon things I’ve Pinned. It’s a bit of a sickness.

My assigned blog for this month’s Secret Recipe Club was Megan’s Cookin’. With three plus years of recipes in her archives, I had a difficult time choosing a recipe to make. I needed something yummy to take to a Christmas-in-January party, though, and it seemed like a perfect occasion to make coconut cake. Mr. V doesn’t eat coconut, so I don’t use it very often in recipes.

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I enhanced the lime flavor just a little bit more and used a lime buttercream rather than the glaze Megan outlined. (What can I say? I just love buttercream. And cream cheese icing. And, well, pretty much anything that involves sugar.)

I thought the lime-coconut flavor was in perfect balance. Unfortunately, it turns out not too many people at the Christmas party ate coconut either. So I had to eat most of the cake myself.

It’s a shame.

Coconut Lime Cake with Lime Buttercream

Yield: 8-10 servings

Serving Size: 1 slice

This fantastic single-layer cake is adapted from Megan's Cookin'.

Ingredients

  • 1 c. sweetened shredded coconut, divided
  • 1/2 c. butter, softened (1 stick)
  • 1 1/4 c. sugar
  • zest of one lime
  • 2 eggs
  • 1 3/4 c. cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 c. milk
  • juice of two limes
  • Lime Buttercream
  • 4 T butter
  • 1 lime, zested and juiced
  • pinch of salt
  • 1 cup confectioner's sugar
  • 1-2 T milk

Instructions

Measure milk in a liquid measuring cup. Squeeze in lime juice to the 1-cup mark. Set aside. Milk will curdle – you are basically making limey buttermilk.

Beat together butter, sugar, and lime zest with a mixer until fluffy. Add in eggs one at a time.

Combine cake flour, baking powder, baking soda, and 1/2 cup coconut in a bowl and whisk together with a fork. Alternately add flour mixture and milk mixture to the batter with mixer on medium speed, letting combine completely before next addition.

Grease and line with parchment paper a 9-inch cake pan or Springform pan. [It NEEDS the parchment paper lining. Trust me. I thought I could beat the system, but it didn't work.] Bake at 350F 40 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.

Lime Buttercream

In a mixer, beat 4 Tablespoons butter and the juice and zest of one lime together until smooth and creamy. Add a pinch of salt and 1 cup confectioner’s sugar. Beat until smooth and combined. Add in a Tablespoon or two of milk if needed to become uniform and spreadable.

Spread cooled cake with frosting and sprinkle with remaining 1/2 cup shredded coconut. Refrigerate until serving.

http://www.jessieweaver.net/2012/02/coconut-lime-cake-put-the-lime-in-the-coconut/

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Added to Ingredient Spotlight: Citrus.

24 thoughts on “Coconut Lime Cake: Put the Lime in the Coconut!

  1. I loved this cake and it sounds heavenly with the lime buttercream. That picture with the zest speckled through the buttercream gets me drooling. Time for me to make another one of these! 🙂

  2. I HEART citrus flavor too!!! Especially in a baked goodie…it just adds a special spark to the yumminess of the treat!

    Your cake looks wonderful!!! I am sure it was enjoyed by ALL that had a piece!

    Fun to find your blog via SRC as I am in group D 🙂

  3. Pingback: Crunchy Granola Breakfast Cookies - #SecretRecipeClb - 2 Cookin' Mamas

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