| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Prep: | 35 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 10 to 12.servings |
Ingredients
- 1 cup butter
- 2 cups sugar
- 1 teaspoon coconut oil
- 4 eggs
- 2 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup coconut milk
- 1 cup sour cream or yogurt
- 1 cup sugar
- 2 limes, zested and juicd
- 1/4 cup coconut milk
- 1 cup shredded coconut
- 1/2 cup butter
- 1/2 cup shortening
- 4 ounces cream cheese
- 1 pound box plus 1 cup powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla
- 2 cups shredded coconut
Instructions
- Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
- In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
- For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
- With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
- In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1047 |
| Total Fat | 60 g |
| Saturated Fat | 39 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 4 g |
| Sugar | 99 g |
| Protein | 8 g |
| Cholesterol | 135 mg |
| Sodium | 298 mg |
Reviews
This is my favorite cake recipe of all time!
I made this cake for my son’s birthday and everyone loved it. All the flavors meld beautifully. I think I would put the glaze on while the cake is still warm though so it would be moist. But still no complaints about the cake. I made it over the course of 2 days because of the several steps but definitey worth it. I will make it as a sheet cake next time. Athough the recipe didn’t specify try to use unsweetened coconut, as the recipe is already pretty sweet with the sugar.
Fabulous! Used butter instead of shortening, made 1.5 times the frosting, and used toasted coconut. Keep refrigerated (if there is any left!.
I’ve made this cake numerous times now!! My daughters love it and request it for their Birthday Cake. My elderly aunt and uncle now request it everytime they come to my house for their Birthday. What can I say- the entire 12 people at my home fight for big slices and take whatever’s left home. It is an AMAZING flavorfull cake.. Thank you. Tip- I squeeze the decorative lime into my cake and it makes it even better…….
I am a baker and this recipe did not work for me. The cake browned on top within the first 15 minutes while the rest of the cake was raw. It also took almost double the 35 minutes stated to bake. Not sure what I did wrong.
Here’s a tip for the glaze. Lay a LONG sheet of plastic wrap in the cake pan. Put a little of the glaze in the bottom, just a little. Lay the cake back in the pan. Poke holes. Pour on glaze, sparingly. Don’t drown it! flip over the excess plastic wrap. Leave in fridge over night. Don’t expect the glaze to harden. It’s yogurt and lime juice. At best it will be like pudding. Most of it soaks in. Gently wipe off the excess from the top around the edges before you frost, otherwise the frosting tries to run off the cake.
This is my favorite cake of ALL time! I was never too fond of coconut before but the lime just takes it WAY over the top. And for the life of me, I can’t figure out how this cake could be too dry. It has soaked up all that YUMMY glaze! If you vary from the recipe or overcook your cake, don’t blame the cake. 🙂
This cake is now a family favorite, I have made it four times and each time it comes out great. The only thing that I changed was to toast the coconut for the top but I still put untoasted coconut on the sides.
I love this cake! Have made it many times! LOVE
I made this cake last Christmas for the first time, except I put lime curd in between the layers instead of the glaze and it was delicious but the cake itself was a little dry…..I also toasted the coconut that I put on the outside of the cake which made the flavor better…..I just like toasted coconut. The basic flavor of the cake was very good, but next time I will have to vary the recipe in order to moisten the cake a little….
I was looking forward to making this cake after reading all the great reviews. The recipe did not specify whether to use sweetened or unsweetened coconut milk. I used unsweetened. With all the cocomut milk and extract I was expecting the cake to have a nice coconut flavor. It tasted like regular pound cake. The glaze did not have a strong lime taste so I had to add more juice. The glaze also took forever to harden, so I placed in the refrigerator for an hour. I also did not use the amount of powdered sugar called for and still found the frosting way to sweet.
I will probably make this once a year, and try sweetened coconut milk, and less sugar in the frosting.