If you’re not singing that lime in the coconut song right now I’ve failed somehow.
The cake is coconut, the frosting is coconut, there’s a big old pile of sweet & toasty coconut on top, and there’s a little surprise layer of tangy lime too. So delish.
Recipe-ish:
Ingredients
- 2 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup plus 2 Tbsp milk (I used almond milk)
- 1 1/2 Tbsp vinegar
- 1/2 cup melted coconut oil
- 3/4 cup cane sugar
- 1 tsp vanilla
- 1 tsp coconut extract
- 1/2 tsp almond extract
- 1 cup icing sugar
- 2 Tbsp lime juice
- Frosting: 3/4 cup butter
- 3 cups icing sugar
- 1 tsp vanilla
- 2 tsp coconut extract
- 3 Tbsp heavy cream
Directions
- Combine flour, salt, baking powder and baking soda
- Combine milk and vinegar and set aside for 5 minutes
- To the milk add coconut oil, sugar, extracts. Mix well.
- Add dry to wet and mix until just combined.
- Bake in a greased or lined 8×8 pan at 350 for 30-35 minutes
- Let cool completely
- Mix icing sugar with lime juice and pour evenly over the cake. Let sit to firm up.
- Make the frosting by whipping all ingredients together in a stand mixer until very fluffy.
- Frost the cake and sprinkle with toasted sweetened coconut.
Let me know what you think!
