This is one of my favorite recipes in my collection and my "go-to" dessert for special occasions. This time the special occasion was just a loving look from my husband and the words "Wanna make that lime cake?" I know, I spoil him - I learned how to do this from my mother who has spoiled my father for as long as I can remember.
The ingredients and instructions are easy but the results will impress!
Coconut Lime Cake
1 stick of butter, softened
1 Tbsp. lime zest
5 Tbsp. lime juice, divided (juice from approximately 3-4 large limes)
2 eggs, room temperature
3/4 cup buttermilk
2 cups cake flour
1 1/4 cup granulated sugar
1/4 tsp. baking soda
1 tsp. baking powder
1 cup coconut flakes (divided)
1 cup confectioner sugar
Preheat oven to 350 degrees.
With mixer, beat butter, sugar and lime zest. Add eggs one at a time and beat until combined. In a separate bowl, combine flour, baking soda, baking powder and 1/2 cup of coconut flakes. In another bowl, measure 3/4 cup butter milk and add 2 tablespoons of the lime juice to it.
Turn mixer to low speed and add 1/3 of the flour mixture. Beat weel. Then beat in 1/2 of buttermilk mixture. Beat another 1/3 of flour mix, then last 1/2 of the buttermilk. End with last 1/3 of the flour. Beat well until combined.
Line the bottom of a 9" round cake pan with parchment paper and grease lightly. Gently pour cake batter into pan and bake at 350 degrees for 40-45 minutes.
While cake is in the oven, spread the remaining 1/2 cup coconut on to a cookie sheet and place in the oven for 5-10 minutes to lightly toast the coconut. Remove and cool.
In a small bowl, combine the remaining 3 tbsp of lime juice with 1 cup confectioner sugar. This will be the icing for the cake.
Remove from oven and flip cake over to remove from pan and cool on a serving platter. Allow cake to cool for 15 minutes. With a fork gently poke holes around the top of the cake. Take your icing mixture and slowly pour over the top of the cake allowing it to drop down the sides. Take your toasted coconut and sprinkle it over the top and sides of the cake.
Slice, serve, enjoy.
Original Recipe from Pinch My Salt
Some photos from along the way...