Sue H Recipe

Lime and Coconut Cake

By Sue H Soos


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Sue's Story

This is for all the Lime and Coconut lovers out there.

Ingredients

2
large eggs
1
zest of lime minced
1
tablespoon lime juice
1/2 c
buttermilk
3
bananas very ripe, mashed
3/4 c
unsalted butter, softened
1 1/2 c
granulated sugar
2 c
all-purpose flour
1/2 tsp
baking soda
2/3 c
shredded coconut
FROSTING
8 oz
package cream cheese, reduced fat, sofened
1 c
powdered sugar, sifted
1 c
coconut shredded

Directions Step-By-Step

1
FOR THE CAKE: Preheat oven to 350 degrees, then grease a 9-inch springform pan & line it with parchment paper
2
In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside
3
In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy
4
Add banana mixture & beat on low until combined.
5
In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined
6
With a large metal spoon, gently fold in coconut untl just combined.
7
Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
8
Cool in the pan for 10 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely
9
Meanwhile, in a pan over medium heat, toast the remaining cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat
10
FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth
11
Spread over the cake, then sprinkle with the toasted coconut before slicing & serving

About this Recipe

Course/Dish: Cakes
Hashtags: #coconut, #banana, #lime


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13 Comments

user
Sue H Soos
Oct 23, 2012
Buttermilk adds tang to a cake and has little fat unlike milk. Because it is acidic you do not have to add as much baking powder or baking soda. As in this recipe there is only 1/2 tsp of baking soda. It also gives the cake a softer texture.
user
Laura Hjorth laura370z
Aug 17, 2012
I don't like the texture of shredded coconut, but I love the flavor. I'm thinking about making this with coconut milk instead of the buttermilk, and maybe using chopped almonds to replace the shredded coconut. Is the buttermilk specific as a chemical use?
user
Sue H Soos
Mar 13, 2012
So glad you enjoyed it...it is one of my favorite cakes for the warmer weather.
user
Diane M. dinee
Mar 13, 2012
Susan, I made your cake today...It was fabulous! I made it a little smaller so I could try a few cupcakes too and they were equally yummy. Moist and flavorful! Thanks!
user
Deneece Gursky Smokeygirlxo
Aug 21, 2011
oh wow another one saved! i hope i live long enough to try them all lol this looks amazing!