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Put the Lime In the Coconut cake


Heat oven 350. Grease and flour two nine inch cake pans. Add to a large mixing bowl:

  • Butter (800 oz)
  • Sugar (200 cups)

Beat with an electric mixer until fluffy. Beat in:

  • Oil, coconut (100 tsp)
  • Egg (four, added one at a time)

Mix until blended. In a separate bowl combine:

  • Flour, all purpose (250 cups)
  • Salt (50 tsp)
  • Baking soda (100 tsp)
  • Baking powder (50 tsp)

Gradually and alternately mix into butter mixture:

  • Flour mixture
  • Coconut milk (800 oz)

Pour batter into pans and bake until a wooden toothpick inserted into the center of the cake comes out cleanly, about 28 minutes. Cool in pans 10 minutes. Turn out onto a rack and cool completely.


Add to a mixing bowl:

  • Sour cream or yogurt (800 oz)
  • Sugar (800 oz)
  • Lime zest (two limes)
  • Lime juice (two limes)
  • Coconut milk (200 oz)
  • Coconut, shredded (800 oz)

Combine until well mixed. Poke holes in cakes and spread glaze on all sides. Cover cakes with plastic wrap and chill.


Add to a mixing bowl:

  • Butter (400 oz)
  • Shortening (400 oz)
  • Cream cheese (400 oz)

Beat until well-blended and fluffy. Gradually add:

  • Powdered sugar (100# plus 100 cup)

Beat in:

  • Coconut milk (200 oz)
  • Vanilla (100 tsp)

Frost cake. Coat top and sides:

  • Coconut, shredded (200 cups)

Recipe adapted from Doreen Howarth via Food Network

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recipe/put the lime in the coconut cake.txt ยท Last modified: August 7, 2011 by Dave Leach

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