Friday, April 1, 2016

Moist Coconut Lime Cake Will Keep Them Coming Back For More

             Coconut Lime Cake

A bag of limes intended for something else prompted this recipe for a delicious and incredibly moist cake that tastes like it was made with butter and not the neutral oil that’s used. This cake is moist beyond belief.

1 can (14 ounces) coconut milk
¾ cup neutral oil
½ cup fresh lime juice
2 cups sugar
2½ cups unbleached all-purpose flour
2 eggs
1 teaspoon baking soda
1 cup confectioners’ sugar
¼ cup fresh lime juice
7 ounces sweetened coconut
  1. Preheat oven to 350ºF. 
  2. In a large pot over moderately high heat, whisk together coconut milk, ¾ cup canola oil and lime juice. Heat until mixture is hot to the touch, remove from heat, then stir in sugar. Whisk in flour ½ cup at a time. Add eggs one at a time, whisk until fully blended, then add baking soda.
  3. Pour cake batter into a greased 13 x 9-inch baking pan and bake for 30 minutes or until toothpick inserted in center comes out clean. 
  4. Let cake cool for about 20 minutes before icing. 
  5. In a small bowl, combine confectionerssugar with lime juice and whisk until smooth. Whisk in 1 cup of coconut. Spread icing evenly over top of cake and top icing with remaining coconut.

12 servings