6 layer Key Lime cake with cream cheese icing and toasted coconutUser Submitted Recipe
21/2 c. flour
2 c. white sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. canola oil
1 cup key lime juice (freshly squeezed)
¾ cup sour cream
2 T. key lime zest
½ (14oz.) bag sweetened flaked coconut toasted
Spray 3 nine inch round cake pans with non stick baking spray. Preheat oven to 350 degrees. In a stand mixer bowl Sift together flour, sugar, baking powder, baking soda and salt. To the dry mixture add eggs, oil and lime juice mix on medium until creamy, about one minute and remember to scrape the sides. Lastly add sour cream and zest just mix until combined and smooth, also about a minute. Pour cake batter evenly into cake pans and bake for about 25 to 35 minutes or until a tooth pick comes out clean.
When done allow to cool in pan for 5 minutes and then turn cakes out onto cooling racks let stand to cool completely about 1 hour , then using a long bread knife slice each layer in half. I will sometimes put the cake into the freezer for about thirty minutes to make it easier to cut. Now ice all layers of the cake with cream cheese and stack. When cake centers are iced then ice entire cake with cream cheese icing and garnish with toasted coconut all around the out side. Garnish with fresh lime slices cut in half three on the top right in the center to resemble a flower Cream cheese icing to follow.
To zest your limes use a long micro plane. Prop the elbow and forearm of the hand you are holding the plane in on a thick book. Place the bottom of the plane in a cereal bowl that is held in place by a rubber jar opener so it does not slide and begin to run the lime in downward motion. This will allow you more leverage. The weight of your hand holding the plane will automatically apply pressure which in turn offers stability. Another tip is for those who can not hold a lime in their hands. Push a fork in to the lime as a handle and then begin to zest. Be careful not to zest to deeply, you just want the outer skin not the white meat of the lime; therefore not needing to apply very much pressure. This will also help you to build strength in your fingers.
Key Lime Cream cheese icing
2 (8 oz) package cream cheese softened
¾ c. butter softened
2 T. milk
1 T. Key lime zest
¼ c. key lime juice
1 T. vanilla extract
2 ½ lbs confectioners’ sugar
In a mixer cream together cream cheese and butter. Then add milk mix on high for about 30 seconds then put mixer on low. Then add vanilla and key lime juice while mixing and slowly add confectioners’ sugar mix until creamy and spreadable, fold in zest and ice cake..
½ lb. spread on baking sheet and place in oven on 375 for about 5 minutes fluff with fork and watch closely.