recipe:put the lime in the coconut cake

Put the Lime In the Coconut cake

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.

Glaze

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.

Frosting

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