Lime and Coconut Cake

Name: Lime and Coconut Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: According to Serving Size
Cuisine: American
Ingredients: 2 large eggs; 1 zest of lime, minced; 1 Tbsp 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; 1 pkg cream cheese, reduced fat, softened; 8 oz.; 1 c powdered sugar, sifted; 1 c coconut shredded

By SK H
@Soos

This is for all the lime and coconut lovers out there.

Blue Ribbon Recipe

Put the lime in the coconut and shake your tastebuds up! This cake reminds us of a cross between banana bread and a lime coconut cake. It's dense and moist with a delicious citrus lime flavor. Yum! The creamy frosting adds a nice tangy taste. The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

16 Comments

Serves:

According to Serving Size

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

2

large eggs
1

zest of lime, minced
1 Tbsp

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
1 pkg

cream cheese, reduced fat, softened; 8 oz.
1 c

powdered sugar, sifted
1 c

coconut shredded
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How to Make Lime and Coconut Cake

Step-by-Step

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