This recipe comes from our second place amateur freestyle winner, Kelly Guerra. Mmm..... sounds yummy! Enjoy!
Coconut Lime Cake
One of my favorite drinks is a mojito, except that I like to make mine with coconut rum for a super tropical flavor, which I call a “cocojito.” I wanted to try and duplicate the flavors in cake form and this is what I came up with! This recipe is my father in law’s favorite; in fact, it was the flavor I used for his wedding cake when he and second wife got married!
1 stick of butter, room temp
¼ cup white sugar
½ cup brown sugar
1 1/3 cups cake flour
1 tsp baking powder
¼ tsp mint extract
1 tsp coconut extract
pinch of salt (nix this if you choose to use salted butter)
½ cup coconut milk (honest to goodness coconut milk, not the coco lopez crap)
1 TBSP key lime juice
½ tsp lime zest
- Preheat your oven to 350F and prep your pans.
- In the bowl of your mixer, cream together the butter and sugars together.
- Add eggs one at a time, fully incorporating each one before adding the next.
- Add the extracts (go easy on the mint!).
- In a separate bowl, mix together the flour, salt, and baking powder.
- Combine the dry and wet ingredients, alternating each one and ending with liquid.
- Bake for about 25-30 minutes until the cake springs back at touch and a toothpick comes out clean. Recipe makes one 9 inch round and multiplies in volume very well.
For the frosting, I use a Swiss buttercream mixed with a little bit of lime curd mixed in to taste. You could use a regular buttercream too, but I love the velvety texture of Swiss buttercream. Recipes for both are below.
6 tablespoons butter
½ cup sugar
2/3 cup fresh key lime juice
1 teaspoons key lime zest
- Over low heat, melt the butter in a saucepan.
- Add the remaining ingredients and whisk continuously for about 8-10 minutes or until it forms a custard.
- Allow to cool, then pour into a jar and refrigerate. The curd will thicken considerably as it cools and will last for quite a long time in the fridge.
This buttercream is smooth, decadent, and darn tasty…but it’s not very heat resistant. I’ve actually subbed out a ¼ cup of the butter for shortening in order to help it stand up a bit more. You can sub out the vanilla for any other flavor you want and the frosting takes color very well. The natural color of this frosting is a soft ivory color.
¾ cup egg whites (about 5 large eggs)
1 ½ cups sugar
1 pound of salted butter, softened
1 tsp vanilla extract
- With a hand whisk, whisk the egg whites and sugar continuously in a double boiler/bain marie until the mixture has reached 130F. The sugar crystals should have dissolved.
- Remove the mixture from the heat and beat on medium speed with a mixer until cooled down, about 5 minutes. The eggs should be forming stiff peaks and the bowl should be cool to the touch. (I use a whisk attachment for this part)
- Switch from the whisk attachment to the paddle attachment and add in the butter in 10-12 additions on low speed. Do this until the mixture is smooth.
- Change back to the whisk attachment and continue to beat the mixture for another 5 minutes, this time on high speed.
- Once done, you can add the vanilla, or other flavor, to your buttercream and whip until incorporated. The buttercream will keep in the fridge for about 2 to 3 weeks and you can even freeze it.