Coconut Key Lime Cake

Ingredients

• For Cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1/2 cup milk
• 1/2 cup shredded coconut
• 1/4 cup fresh key lime juice
• 1 teaspoon lime zest, finely grated
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• For Frosting:
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons fresh key lime juice
• Lime zest and shredded coconut to garnish

Preparation

1. For Cake:
2. Preheat oven to 350°F and lightly grease and flour a 9-inch round cake pan with butter or non-stick spray, lining the bottom with a circle of parchment paper.
3. In a medium bowl, beat sugar and butter with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla, and salt.
5. With mixer on low, add half the flour and beat until just combined. Add milk and lime juice, beat until combined. Repeat with remaining flour.
6. Fold in shredded coconut and lime zest and pour into prepared cake pan.
7. Bake until a toothpick inserted into center comes out clean, about 50-60 minutes. Let cool in pan 10 minutes before removing to a wire rack and allowing to cool completely.
8. For frosting:
9. In a large bowl, combine butter and cream cheese and beat with an electric mixer on high until smooth.
10. Add powdered sugar in 1 cup increments, beating well after each addition until desired consistency is reached.
11. Spread over top of cooled cake and garnish with lime zest and coconut, if using.