PUT THE LIME IN THE COCONUT CAKE
This is one amazing cake and so incredibly delicious! It is one of the winners from the Ultimate Throw Down Challenge on Food Network from several years ago. The creator of this cake is Doreen Howarth from San Antonio, TX. This is when the winner's recipes were put on the menu at TGI Fridays restaurants. My friend and I would...
Provided by Kimberly Biegacki
Categories Cakes
Time 1h5m
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. With an electric mixer beat butter and sugar until fluffy. Next, add coconut oil and then eggs 1 at a time, mixing after each one. In a mixing bowl combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
- 2. For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
- 3. With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
- 4. With an electric mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Then, coat top and sides with shredded coconut.
- 5. Slice your delicous cake and you are ready to eat.
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