Friday, March 20, 2009

Recipes: Coconut Lime Cake

Last night I made a cake for the Relief Society Birthday Party at church. My cake won 2nd place in the cake contest. Stupid Jhordan.  (Just kidding JH, your cake was very delicious and beautiful.  You deserved the win. I'm just jealous.) I forgot to take a picture, so a picture of my certificate will have to do. Just imagine a huge cake covered in coconut with pretty lime slices on top. Like this, but in cake form. (That's not my picture, or my cupcakes.) This is a cupcake recipe from Vegan Cupcakes Take Over The World, the key to my cupcake baking success.  I just tripled it and upped the cooking time a little bit. Having three layers was a little precarious and more than was needed, so I posted a recipe for two layers. You'll need 4 limes for the zest and juice, and one more if you want to decorate with them as well. The only unsweetened coconut I've been able to find has been really dry, which is great for the coconut you mix in the batter because it keeps the cake from getting too sweet, but not so yummy for the sprinkling on the outside.  So I have either done half unsweetened, half sweetened and decreased the sugar in the frosting a bit, or (this time) I've just used all sweetened  since that's what I had.  It's pretty fool proof, but just know that if you use all sweetened, you may end up with really sweet frosting so keep that in mind when adding the sugar.  And they are serious about keeping it in the fridge until you serve it.  The frosting gets pretty soft fast and makes for a messy cutting job.  I don't LOVE the texture of coconut, but really really like the taste but this cake is delicious enough that I can overlook the texture.  The taste more than makes up for that. 

Coconut Lime Cake

2/3 cup coconut oil

1 1/2 cup granulated sugar

2 cups coconut milk

1/2 cup soy milk

2 tsp vanilla extract

2 tsp coconut extract

2 tbsp lightly packed, finely grated lime zest

2 cups cake flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cup unsweetened coconut

Preheat oven to 350°F. Grease two round cake pans. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify. In a medium bowl, mix together the melted coconut oil and sugar. Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate. Bake for 33 minutes, until a toothpick inserted through the center comes out clean. Cool completely before icing.

Lime Buttercream Frosting

¾ cup vegetable shortening

¾ cup soy margarine

1 ½  tsp vanilla extract

1/3 cup fresh lime juice

5 cups confectioners sugar

1 ½  tsp finely grated lime zest

Extra coconut & limes for decorating

Beat the shortening and margarine together until combined well and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy. Add the zest and mix to distribute. Chill until ready to use.

1 comment:

Cagney and Laci said...

It really was delicious!