![Coconut Cake with Lime Frosting [recipe] - Bakeology.co.nz - A lifestyle blog that shares a love of baking and all things pretty](http://bakeology.co.nz/wp-content/uploads/2015/01/Coconut-Cake-with-Lime-Frosting.jpg)
I made this Coconut Cake with Lime Frosting for a recent catch up with friends and it was a hit! I have made it before as a gluten-free version (a straight swap from plain flour to gluten free flour turns out perfect).
This recipe requires buttermilk. If you are unable to get a hold of some buttermilk locally, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and fill to the 1 cup line with milk. The acid from the vinegar/lemon will help the milk turn into pseudo version of buttermilk.
Coconut Cake
- 2 cups plain flour
- 1 ⅓ cup desiccated coconut
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups caster sugar
- 1 cup softened butter
- 5 large egg yolks
- 4 large egg whites
- ¼ teaspoon salt
Directions
- Preheat oven to 180℃. Prepare two 20cm round cake tins.
- Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Beat caster sugar and butter in large bowl until light and fluffy. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and salt in another large bowl until peaks form. Add ⅓ of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between baking tins.
- Bake for approximately 35 minutes. Leave cakes to cool completely before icing.
Lime Frosting
- 1 cup softened butter
- zest and juice of 1 medium-sized lime
- 4 cups icing sugar
- milk
Directions
- Whip butter until light and fluffy. Add lime zest and juice, beat until well combined. Add icing sugar and beat into mix until light and fluffy. Add milk, a tablespoon at a time, if mixture is too stiff. You want to be able to mix it with a spoon easily but it should hold its shape when you stop mixing.
Cut the cakes in half and sandwich frosting between each layer. Decorate the cake with toasted coconut chips that are toasted in a dry fry pan. Don’t leave the coconut chips unattended while toasting as once it starts to change colour it can burn easily.
Serve on it’s own or with fresh raspberries.
Enjoy!