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Limeade Cake with Vanilla Frosting and Toasted Coconut

Limeade Cake with Vanilla Frosting and Toasted Coconut
 Ingredients
For cake:
2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1⅓ cups granulated sugar
6 tablespoons butter, softened
1 tablespoon lime zest (from about 2 limes)
4 tablespoons thawed limeade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
1¼ cups buttermilk
For frosting:
2 tablespoons butter, softened
1 teaspoon vanilla extract
8 ounces cream cheese (I used ⅓ less fat.)
4 tablespoons coconut milk
4½ cups powdered sugar (more may be needed for correct consistency)
¾-1 cup sweetened shredded coconut, toasted
Instructions
Preheat oven to 350-degrees F and coat baking pans with cooking spray (or butter and flour).
For cake:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix together the sugar, butter, lime zest, limeade concentrate and vanilla extract on medium for about 5 minutes, until combined.
Add eggs and egg whites, one at a time. Beat well after each addition.
Alternately add flour mixture and buttermilk to sugar/butter mixture, beginning and ending with flour. Beat well after each addition.
Pour batter into prepared cake pans. Bake at 350-degrees F until wooden pick inserted comes out clean.
(Suggested approximate cook times: about 20 minutes for 2 (9″) round cake pans; about 30-35 minutes for 2 loaf pans.)
Cool in pans for about 10 minutes on a wire rack, then remove from pans and let cake cool completely on wire rack.
For frosting:
Mix butter, vanilla, cream cheese and coconut milk together until combined.
Add powdered sugar a little at a time until desired consistency is reached. Add more coconut milk or powdered sugar, as needed, to reach desired consistency. Beat until combined well. Refrigerate until ready to frost.
Frost cooled cake, then top with toasted coconut.
Source : allrecipes.Com

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