Coconut Lime Cake
1 can (14 ounces) coconut milk
¾ cup neutral oil
½ cup fresh lime juice
2 cups sugar
2½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 cup confectioners’ sugar
¼ cup fresh lime juice
7 ounces sweetened coconut
- Preheat oven to 350ºF.
- 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.
- 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.
- Let cake cool for about 20 minutes before icing.
- In a small bowl, combine confectioners’ sugar 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.