Mix The Lime With The Coconut And Bake It All Up

In case you haven’t noticed, sometimes I have a really quirky sense of humor. I made a lime and coconut cake, and I just couldn’t resist having a little fun with it, both with baking the cake and, as you can see, writing about it too. 🙂

This deliciously tropical lime and coconut cake was a HUGE hit today. So many people commented on it and asked for the recipe. So, here it is. As you can see, I mixed the lime with the coconut and baked it all up.

Lime and Coconut Cake

I used both plain dried coconut and toasted coconut and key lime juice. The key lime juice is a little sweeter than the Persian lime juice, and it also has a real distinct flavor.

Preheat the oven to 325* F or 163 * C.

Spray cooking spray into a bundt pan.

3 cups flour

1/4 tsp salt

1/2 tsp baking powder

1/2 cup shortening

1 cup butter, softened

3 cups sugar

6 large eggs

1/2 cup butter milk – I use the dried buttermilk that I mix with milk

5 oz of sour cream or yogurt

1/3 cup key lime juice

1 tsp vanilla

1 tsp lime extract

1/2 cup dried coconut flakes.

Combine all the dry ingredients and set aside.

Mix the lime juice with the buttermilk.

Mix the shortening, butter and sugar together until creamy. Then add the eggs 1 at a time, beating in between each addition. Add the vanilla and the lime extract.

Add 1/2 of the flour mix, 1/2 of the sour cream or yogurt and 1/2 of the buttermilk and lime combination. Mix until everything is combined, then repeat until all the ingredients are mixed together thoroughly. Fold in the dried coconut.

Spoon the batter into the prepared pan and spread evenly.

Bake for about 1 1/2 hours or until the cake is set and a toothpick comes out clean when inserted in the middle.

Allow the cake to cool completely before taking it out of the pan and icing it.

Toast about 1/3 cup of coconut until just lightly golden. I usually do it in a dry pan directly on the stove top. It only takes a couple of minutes.

I had some prepared white icing mix that I mixed with 1/4 cup of lime juice, and poured it over the cake, but you can also make your icing too. I was going to, but I remembered I had the prepared icing leftover and used that instead. You should know by now, I am “the Queen of Leftovers” and waste not want not. 🙂

Pour the icing over the cake, allowing it to run down the sides. Sprinkle the toasted coconut all around the top and add colored sprinkles if you like, to make it more fun and festive.

The Icing

1 cup powdered sugar

1/4 cup key lime juice

1/2 tsp lime zest, optional

colored sprinkles, optional

Mix it all together then pour over the cake. Unless you are going to serve it right away, place the cake in the refrigerator to let the icing set. Then slice away.

All I heard this morning were a lot of oooh’s and awwww’s, as well as a lot of very nice compliments. Once you make this cake, I promise you, it is going to disappear very quickly. So if you want to enjoy it too, set your piece aside before slicing it up for others, otherwise, you will be like the coconut – toasted.

Have a great day and make everyday great. Stay safe and stay well. And always, mix the lime with the coconut and bake it all up. 🙂 ‘Til next time.