This Coconut Lime Cake is one of my new favorites. With a burst of fresh lime and the tropical flavor from the coconut, it feels like summer vacation every time you take a bite. And it stays moist in the refrigerator for a week (I literally know because I tested it), so it is a perfect make-ahead dessert. Seriously. You need to try this cake.
Ingredients:
Cake:
¾ c oil
4 eggs
2 c sugar
2 c flour
1 Tbsp baking powder
1 tsp salt
½ Tbsp vanilla extract
1 c unsweetened shredded coconut
2 limes, zested and juiced
½ c rum
Icing:
4 oz Tofutti cream cheese, at room temperature
½ tsp vanilla extract
2 c confectioner’s sugar
½ tsp each reserved lime juice and zest
Toasted Coconut:
½ c unsweetened shredded coconut
1 Tbsp sugar
1 Tbsp oil
Directions: I know that looked like a lot, but it really isn’t bad at all. Preheat the oven to 350°F. In a mixing bowl, cream together the oil, eggs, sugar, vanilla, and rum. Zest and juice the two limes. Reserve ½ tsp each of the zest and the juice for the icing. Add the rest of the zest and juice to the cake batter. Add in the coconut, flour, baking powder, and salt. Beat together for another minute until smooth. Pour into a prepared 9 x 13-inch baking pan. Place in the oven and bake until the top is golden brown and springs back when you gently press it with your finger.
While the cake is baking, let’s make the toasted coconut for the topping. Combine by tossing the shredded coconut with the sugar and oil to coat it well and spread it on a prepared baking sheet. Place in the oven and remove it once it turns a golden brown. Once the cake is done baking, set both the cake and the coconut aside to cool.
Once cool, combine the icing ingredients in a small bowl. Mix together until smooth and spread over the cooled cake. Sprinkle the top with the toasted coconut and prepare to wow your taste buds!
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