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Coconut Lime Cake Recipe
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3782 Calories from Fat 1185
% Daily Value*
Total Fat 135 g207.8%
Saturated Fat 67.9 g339.7%
Trans Fat 6.7 g
Cholesterol 129 mg
Sodium 3918.2 mg163.3%
Total Carbohydrates 590 g196.8%
Dietary Fiber 41.8 g167.1%
Sugars 304.7 g
Protein 72 g143.2%
Vitamin A 30% Vitamin C 1.1%
Calcium 64% Iron 12.1%
*Based on a 2000 Calorie diet
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.
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.