Coconut Cake with Key Lime Frosting

Welcome back everyone! So, at my house, we call this cake the “Lime in the Coconut Cake”. It’s sweet, tangy, fresh, and most of all, delicious!! Eating this cake just gives me a summery feeling. Whether it’s the lime, the coconut, or the combination of the two, this cake is sure to wow any crowd and be the perfect flavor for your next get together.

Some of my favorite things about this recipe:

·        The key lime frosting is TO DIE FOR! I always make extra because anyone around just has to try it… and then try it again.. I guess it’s kind of like a potato chip. “You can’t have just one” (spoonful, that is).

·        The cake has a nice crumb, yet a moist, almost creamy texture.

·        I love coconut, and paired with this frosting, you’ll create a winning combination!

This was one of the first cakes I attempted to make, like ever, (it was for my husband’s 23^rd birthday) and being an amateur the first time around sort of drives my perspective to perceive this cake as a bit more difficult than what I would consider a beginner cake. For those of you who are beginners though, don’t click away just yet. I did make this as a beginner, and I’m here to tell you, YOU CAN DO IT! It was my first time making an “egg white cake” by myself, and those of you who follow me already know that makes the cake more susceptible to errors that can change the texture of your cake. In my opinion though, cakes with egg whites folded in (and cakes with buttermilk – this recipe uses both) make the BEST cakes!

 So, life has been, well... busy! I am sorry to say, I didn't snap any pictures of Charlotte helping this week. I promise, next week will be different. 

Don’t forget to leave comments in the space below! Now, what to do next week?? Any ideas?

Coconut Cake with Key Lime Frosting Yield: SERVES 24-36 Prep time: 45 minutes  Bake time: 15-20 minutes Total time: 1 hour 15 minutes (includes cooling and decoration time)

Ingredients: Coconut Cake: 4 cups flour 1 ½ tsp baking powder ¾ tsp baking soda ¾ tsp salt 2 ½ cups sugar 1 ½ cups (3 sticks) unsalted butter, softened 1 ½ sweetened cream of coconut 6 eggs, separated 1 ½ tsp vanilla extract ¾ tsp coconut extract 1 ½ cups buttermilk

Key Lime Frosting:* 1 ½ cups (3 sticks) unsalted butter, softened 6-8 cups confectioners’ sugar 6 Tbl lime zest 3 Tbl lime juice

Garnish: Toasted coconut** Key lime slices

Directions: For the Cake: 1.       Preheat the oven to 350°F. Grease and flour 3 8-inch cake pans. Set aside. 2.       In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. 3.       In the bowl of a stand mixer, using the paddle attachment, combine, sugar, butter and cream of coconut. Beat until fluffy. This should take around 3 minutes. Beat in egg yolks, one at a time, ensuring each is fully incorporated. Add coconut and vanilla extracts. 4.       Adjust the mixer speed to low, and mix in the dry ingredients. When they are just incorporated, add the buttermilk, and beat until just incorporated. Set aside. 5.       In a separate bowl, beat the egg whites and a pinch of salt until stiff peaks form. 6.       Gently fold egg whites into the batter, 1/3 at a time. 7.       Divide the batter into prepared cake pans. Bake 45-50 minutes or until toothpick comes out nearly clean. 8.       Let cool 10 minutes in pan before turning onto cooling racks. Allow to cool completely.

For the Frosting: 1.       In the bowl of a stand mixer, using the paddle attachment, beat butter until fluffy. This should take 1-2 minutes. 2.       Slowly add 5 cups confectioners’ sugar, one cup at a time, and beat until fluffy. This should take about 3 minutes. 3.       Add lime juice, lime zest, and remaining confectioners’ sugar. Beat for 1-2 more minutes.

To Assemble: 1.       After the cakes have completely cooled, level the cakes. Use the sturdiest cake layer on the bottom, and apply a layer of frosting on top. 2.       Add the second cake layer, and apply another layer of frosting on top. 3.       Add the final layer to the top, bottom side up. 4.       Apply a crumb coat with the frosting. Chill for 15-30 minutes. 5.       Add remaining icing, decorate and garnish as desired.

Recipe Notes *You can use key limes or regular limes. I always use fresh squeezed lime juice in my recipes. ** Toasting coconut is easy! Just put raw coconut into a skillet, heat over a low heat and stir until the coconut browns.