Coconut Lime Cake

adapted just barely from something swanky

Makes 1 bundt cake, 24 muffins, 2 loaves, 2 layers, or 1 9x13 inch cake

Prep time: 15 minutes

Cook time: 15 minutes for cupcakes or about 50 minutes for the bundt cake or a loaf (the sheet and layer cakes I haven't tried. I'm guessing they'll fall somewhere in between and suggest you start checking at about 20 minutes). 

Cost: $2.50

butter: 1.00, sugar: .25, limes: .30, eggs: .20, sour cream: .50, coconut: .25)


1 C unsalted butter, softened

1 1/2 C sugar

zest of 2-3 limes

2 tsp vanilla

2 eggs

2 C all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 C sour cream (plain yogurt will work too)

1/2 C sweetened flaked coconut


Preheat oven to 350. Grease and flour your bundt pan (or a 9x13 inch pan or 2 layer pans or 24 muffin tins or a couple loaf pans). 


Combine sugar and lime zest until pretty and fragrant. Add butter and cream it all together until it's light and fluffy (a couple minutes). Add vanilla. Add eggs, beating well.


Combine dry ingredients (flour, baking powder, baking soda). Add about half of this to sugar/butter mixture and beat. Add sour cream and beat. Add remaining flour mixture and beat. 


Fold in coconut. 


Spoon your beautiful batter into your pan. 


Bake in bundt pan for about 50 minutes or until toothpick in center comes out clean. 


This cake is good plain. However, if you really want to make it awesome, you can glaze or frost it. If you've made a bundt cake or a loaf or even these muffins, you can glaze it with this lime glaze (what I did, because I love glazes with my whole soul).


1 C confectioner's sugar

5 Tbsp heavy cream

1/2 tsp vanilla extract

lime juice from those limes you zested


You can simply mix these for a thin glaze. Or you can beat them for a slightly thicker glaze (beating them will whip the cream and give it more body and make it look whiter). 


If you've made layer cakes (or maybe the cupcakes or 9x13 inch cake), you'll want to go for a more traditional lime frosting. Try this:


1 stick butter, very very soft (or even a bit melted)

4-5 C confectioner's sugar

1/2 tsp vanilla extract

lime juice from those limes you zested

as much milk or cream as necessary to get your frosting to a spreadable consistency


Beat until smooth and creamy. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com
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