I’ve had an amazing weekend. I’ll blog more about it later. Meanwhile, I thought I’d share the cake I made for Easter. I invented it myself.
Coconut Lime Cake
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted flour
4 teaspoons of baking powder
2 teaspoons of salt
1 cup milk
1 teaspoon pure vanilla extract
Lime zest to taste
Lime Juice to taste
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Sift flour with baking powder and salt. Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
Filling:
1 heaping cupful of coconut
1 1/2 cups milk
1 cup granulated sugar
Zest and juice of 1 Lime
Let mixture come to a boil. Boil slowly and stir until sugar is dissolved. Set for a few minutes, then spoon filling onto the first cake. Place the second layer on top. Top again with coconut filling, letting the liquid seep into the cake. Place the third layer on top.
Frosting:
2 cups heavy whipping cream that is ultra pasteurized
2 tablespoons granulated white sugar
2 tablespoons fresh lime juice
1/2 tsp. lime zest
In a large mixing bowl place the whipping cream, lime zest/juice, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
Add the lime juice and zest, and whip until evenly distributed. Frost entire cake, and then coat the cake evenly with coconut.