Coconut Lime Cake Recipe

Summary

CourseMethod
DishInterest Group

Ingredients

 Cake flour2 1⁄4 Cup (36 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Baking powder1 Teaspoon
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Butter4 Tablespoon
 Vegetable shortening1⁄4 Cup (4 tbs)
 Vanilla1 1⁄2 Teaspoon
 Buttermilk1 Cup (16 tbs)
 Egg whites4
 Flaked coconut1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4170 Calories from Fat 1184

% Daily Value*

Total Fat 135 g207.5%

Saturated Fat 67.9 g339.7%

Trans Fat 6.7 g

Cholesterol 129 mg43%

Sodium 5210.4 mg217.1%

Total Carbohydrates 599 g199.5%

Dietary Fiber 41.8 g167.1%

Sugars 310.1 g

Protein 153 g306.1%

Vitamin A 30% Vitamin C 1.1%

Calcium 70.3% Iron 12.5%

*Based on a 2000 Calorie diet

Directions

In large mixer bowl, sift together flour, sugar, baking powder, soda, and salt.
Add butter, vegetable shortening, vanilla, and 3/4 cup of the buttermilk; blend at low speed of electric mixer until moistened.
Beat 2 minutes at medium speed.
Add remaining buttermilk and egg whites.
Beat 2 minutes more at medium speed.
Pour into 2 greased and floured 9x1 1/2 inch round layer pans.
Bake at 350° for 25 to 30 minutes.
Cool.
Spread Lime Filling between layers.
Frost sides of top of cake with Fluffy Frosting.
Garnish top with Toasted Coconut.
Lime Filling: In medium saucepan, blend 3/4 cup sugar and 2 tablespoons cornstarch.
Gradually stir in 2/3 cup water.
Add 2 slightly beaten egg yolks and 1/3 cup lime juice; blend.
Cook and stir over medium heat until mixture thickens.
Remove from heat; stir in 1 teaspoon grated lime peel, 2 tablespoons butter, and 1 drop green food coloring.
Cool.
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