Coconut Lime Layer Cake

  1. Heat oven to 350F.
  2. Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.
  3. Combine flour, baking powder and baking soda in bowl; set aside.
  4. Combine sugar and 1 cup butter in bowl.
  5. Beat at medium speed until well mixed.
  6. Add 1 cup cream of coconut and 2 teaspoons lime zest; continue beating, scraping bowl often, until smooth.
  7. Add 1 egg at a time, beating well after each addition.
  8. Add flour mixture alternately with buttermilk, beating at low speed until well mixed.
  9. Divide batter evenly between prepared pans.
  10. Bake 35-40 minutes or until toothpick inserted in center comes out clean and cake is deep golden brown.
  11. Cool 10 minutes.
  12. Remove from pans; cool completely.
  13. Combine 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and lime zest in bowl.
  14. Beat at medium speed until creamy.
  15. Add powdered sugar and enough half & half for desired spreading consistency, beating at low speed until well mixed.
  16. Place 1 cake layer onto cake plate, bottom-side up.
  17. Frost top of cake with about 1 cup frosting.
  18. Top with second cake layer, bottom-side down.
  19. Frost entire cake and sides.
  20. Sprinkle top of cake with coconut.
  21. Store refrigerated.
  22. *Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.

allpurpose, baking powder, baking soda, sugar, butter, cream of coconut, lime zest, o lakes eggs, buttermilk, butter, cream of coconut, cream cheese, lime zest, powdered sugar, coconut

Taken from www.landolakes.com/recipe/1693/coconut-lime-layer-cake (may not work)

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