Coconut Lime Cake Recipe
Ingredients
| Cake flour | 2 1⁄4 Cup (36 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter | 4 Tablespoon | |
| Vegetable shortening | 1⁄4 Cup (4 tbs) | |
| Vanilla | 1 1⁄2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Egg whites | 4 | |
| Flaked coconut | 1⁄2 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
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.
Chef
