I've decided to post recipes here on my blog occasionally.
For IV's birthday I made a key-lime coconut cake- and the cake was the best- ever!
1 cup butter
2 cups sugar
1 cup coconut milk (unsweet)
2 teaspoons vanilla extract
2.5 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites
1 tablespoon freshly grated lime peel
1/3 cup key lime juice (I got it from a bottle)
3/4 cup sugar
1/2 cup butter
8 oz cream cheese
Preheat the oven to 350 degrees. Butter and flour 3 cake pans.
Cream the butter and sugar until ight and fluffy. In another bowl mix coconut milk and vanilla- add half the mixture and blend. In another bowl sift flour, baking powder, and salt. Add sifted mixture then milk mixture and blend.
Using a mixer with clean, dry, grease free beaters and bowl beat the egg whites until stiff peaks form. Fold the beaten whites into the batter until no white remains. Pour into pans and bake until tip of knife inserted in center comes out clean. About 25 minutes. Cool on a rack.
While the cake is baking make the key lime filling. In the saucepan whisk together the lime peel, juice, sugar, and eggs. On medium heat cook the mixture whisking constantly until it thickens, about 5-7 minutes. Remove from heat. Whisk in the butter a little at a time. Refrigerate until well chilled, about 1 hour.
When the cake has cooled spread about half of the filling between both layers. Mix the remaining key lime filling with the 8 oz of cream cheese, add powdered sugar as needed to thicken the icing. Ice the top and sides of the cake with the cream cheese and filling mixture.
This recipe was inspired by the coconut lemon layer cake in Moosewood Restaurant Book of Desserts.