Lime and Coconut Cake
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.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
According to Serving Size
Prep:
20 Min
Cook:
55 Min
Method:
Bake
Ingredients
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2large eggs
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1zest of lime, minced
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1 Tbsplime juice
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1/2 cbuttermilk
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3bananas, very ripe, mashed
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3/4 cunsalted butter, softened
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1 1/2 cgranulated sugar
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2 call-purpose flour
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1/2 tspbaking soda
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2/3 cshredded coconut
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FROSTING
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1 pkgcream cheese, reduced fat, softened; 8 oz.
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1 cpowdered sugar, sifted
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1 ccoconut shredded
How to Make Lime and Coconut Cake
- 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.
