Coconut-Lime Cake

By á-2700

Paula Deen

Ingredients

• Luscious Lime Frosting:
• 1 1/2 cups butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 tsp. coconut extract
• 1 tsp. vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/4 cups coconut milk
• 1 cup buttermilk
• 1 cup butter, softened
• 1 tsp. lime zest
• 1/4 cup fresh lime juice
• 5 cups confectioners' sugar
• 1 (8oz) container whipped topping, thawed

Preparation

Step 1

Preheat oven to 350. Spray 4 (9-inch) cake pans with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add egg yolks and exracts, beating until combined.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

In a small bowl, combine coconut milk and buttermilk. Gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.

In a medium bowl, beat egg whites until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans, and bake for 18-20 mins. or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 mins. Remove from pans, and cool completely on wire racks.

Spread luscious lime frosting between layers and on top and sides of cake. Press coconut flakes around edge of cake. Garnish with fresh raspberries and lime slices, if desired. Chill until ready to serve.

Frosting:
In a large bowl, beat butter, lime zest, and lime juice at medium speed with a mixer until combined. Gradualy add confectioners' sugar, beating until smooth. Add whipped topping, beating until combined.