Coconut Lime Cake

Ingredients

1/3 cup coconut oil

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1 cup coconut milk

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract
1 teaspoon coconut extract

1 tablespoon grated lime zest
1-1/2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1 cup unsweetened finely shredded coconut

1-1/2 cups unsweetened flaked coconut

Thinly sliced limes

Preheat the oven to 350 degrees F. 

Grease and flour an 8 inch cake pan.

Melt coconut oil over low heat, add to mixing bowl with sugar and beat well. Beat in lecithin. Add coconut milk, almond milk, vanilla extract, coconut extract, and lime zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated. Fold in finely shredded coconut.

Pour into cake pan, and bake for 35 to 40 minutes at 350 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lime Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lime juice

1 teaspoon finely grated lime zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lime juice, and lime zest, and beat for five to seven minutes. 

Frost cake when completely cool, pat shaved coconut flakes on sides of cake, and pipe rosettes on top. Garnish with lime slices.

Nutrition Information

Serving Size: 123 g
Servings per Recipe: 12

Calories: 497 Calories from Fat: 284
Total Fat: 31.6g, 49% of Daily Value*
Saturated Fat: 17.3g, 87% of Daily Value
Sodium: 202mg, 8% of Daily Value
Total Carbohydrates: 54.5g, 18% of Daily Value
Dietary Fiber: 2.0g, 8% of Daily Value
Sugars 43.6g
Protein 2.1g

Vitamin A 7%	•	Vitamin C 6%
Calcium 4%	•	Iron 7%

* Based on a 2000 calorie diet