LIME & COCONUT ICEBOX CAKE

Steps:

• For cake:
• Beat butter and shortening at medium speed until fluffy; add sugar and cream until fluffy.
• Combine coconut water and milk. Stir together flour, baking powder and salt. Add butter mixture alternately with milk mixture. Begin and end with flour mixture. Add lime zest and juice.
• Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold tino batter.
• Pour batter into a 9x13 pan.
• Bake at 350 degrees 25 to 30 minutes or until wooden skewer inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove cake from pan onto a wire rack. Cool completely.
• Lime Filling:
• Whisk 3/4 c milk and 1/4 c cornstarch in a 3 quart heavy saucepan, whisking until cornstarch dissolves. Add sweetened condensed milk and eggs until blended. Whisk in lime juice.
• Boil 1 minute, whisking constantly or until mixture thickens. Remove from heat. Whisk in butter and lime zest. Pour filling into a bowl and place bowl in a larger bowl filled with ice. Stir until cold about 10 minutes.
• Cut cake horizontally into 2 equal parts. Spread lime filling on bottom layer. Replace top. Spread Whipped Topping over entire cake and sprinkle coconut over topping.
• For Whipped Topping:
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Stop. Do not over-beat, cream will become lumpy and butter-like. Sprinkle 1/4 c flaked coconut on top.