Coconut Lime Cake

This coconut lime cake is filled with lime zest, juice and coconut! My absolute favorite cake ever!

Today {Thursday, April 15th} is my best friends {Nichole} Birthday!! I wanted to make one of her favorite cakes: “You Put the Lime in the Coconut Cake”. I have waited all year to make this cake again and I’m so excited! Nicole has been my best friend since I was about 18 and neighbors for 10 years. She is like a second mother to my girls, {they have called her Nini since they could talk}, and like a sister to me. We have had so much fun over these years, everything from trying to make chicken tortellini alfredo in my apartment, to being there for each other when our kids were born, birthday parties and the vacations, roller-skating, karaoke and Twilight, our wine nights to our weekly driveway talks. I keep all those memories close.

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Nichole would give you the umbrella from over her head if you were standing at the bus stop getting rained on… she actually did that once! She would become an ordained minister so she could marry her sister and she will do anything to help someone out, lord knows she has helped me quite a few times, and I feel so lucky to have her as my friend.

She will have no idea I have made this cake until she checks my blog {she is my faithful blog reader and commenter if you haven’t noticed} and I really hope I’m not making her mascara run while she’s at work, wait I don’t think she wears mascara?! … Today she turns 32, eh hemmm 29 again and I would like to give her a special present via blogger…

Happy Birthday Nini! We Love You!!

Now come get your cake!! XOXO

You Put the Lime in the Coconut Cake: (part 1: cake batter)

Here is what you will need: Flour, sugar, baking soda, baking powder, salt, eggs, coconut oil, coconut milk (unsweetened) and butter (save those butter wrappers!).

Pre-heat your oven to 350 degrees. Butter and flour two 9-inch cake pans, line with wax paper or parchment paper {find how to do thatby clicking here!}. Set aside.

Beat the butter and sugar together until light and fluffy.

Add the coconut oil and add beat in one egg at a time.

This is what it will look like after two of the eggs…

… and after four. Set the egg/sugar/butter batter to the side.

In a separate bowl whisk; flour, salt, baking soda and baking powder.

Alternately add the coconut milk and flour mixture until both are gone (mixing in between each ingredient).

Set your prepared cake pans next two the coconut cake batter. Using a cup measure, divide evenly between the two. It’s approximately 2 heaping cups each.

Spread evenly and give them a tap on the counter. Bake in pre-heated oven for 24-28 minutes. I check mine at 24 and if a skewer comes out clean after inserted, they’re done.

Let cakes cool for ten minutes after coming out of the oven. Run a knife along the edges and remove cake from the pan.

Make sure you remove the wax paper!

And let cool, completely. While they are cooling, you can mix-up the glaze!

The Glaze: (part 2)

For the glaze; you’ll need coconut milk, whole milk plain yogurt, zest and juice of two limes, sugar and shredded coconut.

Add all ingredients to a medium size bowl.

And give it a good whisking!! Cover with plastic wrap and refrigerate until the cakes are cool.

Go ahead and lick the whisk… you know you want to… it’s wonderful!!

   

 

Place a wire rack over a sheet pan and with a skewer poke some holes. Top each cake with a quarter of the glaze and spread it evenly, flip and repeat. Cover the glazed cakes with plastic wrap and refrigerate until ready to frost.

The Frosting: (part 3)

For the frosting you will need; powdered sugar, butter, cream cheese, shortening, coconut milk, vanilla and butter.

Cream together the butter, cream cheese and shortening until light and fluffy.

Add the powdered sugar a little at a time on low speed until combined.

Add the remaining coconut milk and the vanilla, and mix.

Place the first coconut lime cake layer on a platter (upside down) and put a good spoonful on top and spread it over the cake.

Repeat with the second layer of cake (right side up), add more frosting and smooth over the top and sides of the cake.

Take the coconut flakes and press into the top and sides of the coconut lime cake.

Top with a twist of lime!

This coconut lime cake is literally a slice of heaven!

Enjoy!

coconut lime cake l simplyscratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Coconut Lime Cake

This coconut lime cake is filled with lime zest, juice and coconut! My absolute favorite cake ever!

Ingredients:

Cake Batter:

1 cup butter

2 cups sugar

1 teaspoon coconut oil

4 eggs

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup unsweetened coconut milk*

Glaze:

1 cup whole milk yogurt

1 cup sugar

2 limes, zested and juiced

1/4 cup coconut milk*

1 cup shredded coconut**

Frosting:

1/2 cup butter

1/2 cup shortening

4 oz. cream cheese

1 pound bag plus 1 cup powdered sugar

1/4 cup coconut milk*

1 teaspoon vanilla

2 cups shredded coconut**

Directions:

Preheat oven to 350 degrees. Next butter, flour and line the two 9-inch cake pans.

In a large bowl cream together butter and sugar until fluffy.

Add coconut oil and eggs 1 at a time.

In another bowl whisk together flour, salt, baking soda and powder.

To mixer add the coconut milk and flour mixture alternately.

Use a cup measure to divide cake batter equally between the two prepared cake pans.

Bake for 20 -25 minutes depending on your oven, the cake is done when you insert a skewer and it comes out clean.

Let cool for 10 minutes, then unmold and remove the wax paper liner.

Allow to completely. Keep cake refrigerated.

*for this recipe you will only need one can of unsweetened coconut milk.

**for this recipe one 14 ounce bag of sweetened coconut flake will be needed.

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8 Responses to “Coconut Lime Cake”

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    1
    Nichole B — April 15, 2010 at 1:28 pm

    Oh Laurie-my bestest, I am crying-and you know I don't cry! You are the sweetest person and I can not thank you enough for being my all-your words were perfection and that cake-I can not wait!!!!

    Thank you, thank you, thank you!!!
    (your right, no mascara, just tears)

  2. #
    2
    Anonymous — April 15, 2010 at 4:38 pm

    Happy Birthday Nichole! The cake looks great Laur! What an awesome surprise! XOXO Kel

  3. #
    3
    Anonymous — April 16, 2010 at 5:25 pm

    Laurie-I took some of the cake into my work and it was devoured! I passsed on the website also.

  4. #
    4
    Janet — April 19, 2010 at 10:12 pm

    OK, Laurie, why are we saving the butter wrapping?

  5. #
    5
    laurie — April 21, 2010 at 4:57 am

    I always save my butter wrappers {in the fridge} to grease other pans, casseroles etc… instead of using aerosol sprays 🙂

  6. #
    6
    Becca Polard — August 3, 2010 at 11:54 pm

    I'm going to make this for my son's half-birthday (he'll be six months old on August 8) and we'll be on vacation. We call him "coconut head" since…well…his head w/ his weird hair resembles that of a coconut. My four-year-old (who LOVES his brother so much) is obsessed with singing the "Lime in the Coconut" song to his bro. This cake is a sign of love. Haha!

  7. #
    7
    Jackie — August 2, 2011 at 6:15 am

    Hi Laurie

    Have you tried this cake with other flavors, I do not like the flavor of lime.

  8. #
    8
    Laurie @simplyscratch — August 2, 2011 at 11:53 pm

    Hey Jackie! I haven't tried it with any other citrus… but I bet lemon and orange would work… I just can't promise. Please let me know how it turns out! 🙂

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