Moist Coconut Lime Cake Will Keep Them Coming Back For More

             Coconut Lime Cake

A bag of limes intended for something else prompted this recipe for a delicious and incredibly moist cake that tastes like it was made with butter and not the neutral oil that’s used. This cake is moist beyond belief.

1 can (14 ounces) coconut milk

¾ cup neutral oil

½ cup fresh lime juice

2 cups sugar

2½ cups unbleached all-purpose flour

2 eggs

1 teaspoon baking soda

1 cup confectioners’ sugar

¼ cup fresh lime juice

7 ounces sweetened coconut

1. Preheat oven to 350ºF. 
2. In a large pot over moderately high heat, whisk together coconut milk, ¾ cup canola oil and lime juice. Heat until mixture is hot to the touch, remove from heat, then stir in sugar. Whisk in flour ½ cup at a time. Add eggs one at a time, whisk until fully blended, then add baking soda.
3. Pour cake batter into a greased 13 x 9-inch baking pan and bake for 30 minutes or until toothpick inserted in center comes out clean. 
4. Let cake cool for about 20 minutes before icing. 
5. In a small bowl, combine confectioners’ sugar with lime juice and whisk until smooth. Whisk in 1 cup of coconut. Spread icing evenly over top of cake and top icing with remaining coconut.

12 servings