Tuesday, July 5, 2011

Put the Lime in the Coconut Cake

This is an amazing version of a classic flavor combination courtesy of Food Network's Ultimate Recipe Showdown cakes episode winner Doreen Howarth of San Antonio Texas.  This cake easily feeds 12 to 14, and takes a good 3 1/2 to 4 hours in total, including soak time but, is well worth the wait!

I made this cake for a block party and it became an instant hit.  The lime glaze used to soak the cake leaves it moist and tangy.  I altered the recipe slightly by using butter in place of the shortening in the frosting and key limes in the glaze.  Also, I used a 9 x 13 inch pan in place of the two recommended 9 inch rounds. 

1 cup butter
1 1/2 cups sugar
1 tsp coconut extract
4 eggs
1 cup coconut milk
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 1/2 cups flour
1 cup shredded coconut

1 cup sour cream
1 cup confectioners sugar
6 key limes, zested and juiced
1 lime, juiced
1/4 cup coconut milk

1 cup butter
4 oz cream cheese
1/4 cup coconut milk
1/2 tsp coconut extract
5 cups confectioners sugar
1/2 cup toasted coconut plus 1/2 cup to top cake

350 degrees 
Bake time: 45 minutes
Total prep time: 3 1/2 to 4 hours

Important note: make sure all of your ingredients are room temperature as this is an important aspect to getting a light fluffy cake, smooth glaze and buttery smooth frosting.  A handheld or standard mixer is the best way to combine ingredients to get the best texture possible.

Start by creaming butter and sugar to a fluffy consistency, then add eggs slowly one by one until fully incorporated and smooth, add coconut milk.  Next add and combine, coconut extract, salt, baking soda and baking powder.  Add flour 1 cup at a time and finally the shredded coconut.  Cake batter should have a smooth fluffy consistency.  Pour batter into a greased 9 x 13 inch pan and bake at 350 for 45 minutes.  Cake is ready when a toothpick inserted into the center comes out clean.  Allow cake to cool 15 minutes on a wire rack.

For the glaze; combine ingredients until smooth.  Poke holes in cake all the way through to the bottom of the  pan.  Carefully, remove cake and pour half of the glaze into the pan, return cake.  Pour the remaining glaze and spread evenly over the top of the cake.  Allow cake to soak on the counter for 20 minutes then cover and refrigerate until ready to frost.

Toast coconut by baking in the oven at 425 degrees for 20 to 30 minutes or by placing on the lower oven rack under a broiler set to high.

To make frosting; starting by creaming together cream cheese and butter, then add the coconut milk and extract mixing until thoroughly combined.  Slowly add the confectioners sugar 1 cup at a time until frosting is well mixed and smooth.  Mix in 1/2 cup of toasted coconut. 

Frost cooled caked and top with remaining toasted coconut.  Cake is best stored refrigerated. 

The original recipe can be found at Put the Lime in the Coconut Cake.   


  1. That cake sounds so very very good!! My home town is San Antonio, I have to make that cake!

  2. Wow this coconut cake looks amazing and so decadent! Loving your blog and so glad to be your newest follower! :)

  3. Lime and coconut are simply the most ideal combo! But add that frosting you have there and you have a true winner. Love this one!!!

  4. The cake sounds wonderful and love the title :)

  5. That looks like a great cake for summer entertaining!

  6. Oooooh this cake sounds so, so good. And it's exactly what I want to be eating right now...on a beach...in a hammock. Sigh.