Coconut Lime Cake
By Paula DeenJUMP TO RECIPE
- 2 cups granulated sugar
- 1 1/2 cups plus 1 cup, softened butter
- 5 large separated eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup coconut milk
- 1 cup buttermilk
- 1/4 cup lime juice
- 1 teaspoon lime zest
- 5 cup confectioner's sugar
- for garnish coconut flakes
- for garnish raspberries
- 1 cut into slices, for garnish lime
Preheat the oven to 350 °F. Spray 3 cake pans with nonstick flour spray.
In a large bowl, beat the sugar and 1 1/2 cups butter at medium speed with a mixer until fluffy. Add the egg yolks, coconut extract and vanilla extract, beating until combined.
In a medium bowl, combine the flour, baking powder, baking soda and salt.
In a small bowl, combine the coconut milk and buttermilk. Gradually add the flour mixture to the butter mixture alternately with the coconut milk mixture, beginning and ending with the flour mixture, beating just until combined after each addition.
In a medium bowl, beat the egg whites until stiff peaks form. Gently fold into the batter. Spoon the batter into the prepared cake pans and bake for 18 minutes. Let cool.
Spread the Luscious Lime Frosting between the layers and on the top and sides of the cake. Press coconut flakes around the cake. Garnish with fresh raspberries and lime slices, if desired. Chill until ready to serve.
Luscious Lime Frosting:
In a large bowl, beat the remaining 1 cup butter, lime juice and lime zest at medium speed with a mixer until combined. Gradually add the confectioners’ sugar, beating until smooth. Add the whipped topping, beating until combined.