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Coconut Lime Cake

American.Kitchen's picture
  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)

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.
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.

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Nutrition Rank

Nutrition Facts

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 mg43%

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

Coconut Lime Cake Recipe