Easter is only a few days away. If you look out the window, it is snowing. It is the end of April… right? If someone said Merry Christmas right now, we would be more convinced.
Stay warm and enjoy a fabulously delicious cake that tastes of Spring.
Lime Drizzle Cake with Coconut Frosting
Recipe adapted from Lunds and Byerly’s Real Food Magazine, Spring 2011 issue (recipe featured on cover)
- 17 1/2 Tablespoons butter (no, this recipe is not good for you but very delicious)
- 1 cup sugar
- 1 3/4 cup self rising flour, sifted
- 4 Eggs
- Peel of 2 limes, freshly grated
- 1/2 cup confectioners’ sugar
- juice of 2 limes, freshly squeezed
- 8 ounces cream cheese (neufchatel)
- 1 Tablespoon Coconut Extract
- 2 Tablespoons confectioners’ sugar, plus more to taste
- peel of 1 lime, grated
1. For the cake: Spray a 9 inch round, cake pan and line with baking parchment. Preheat oven to 350 degrees.
2. Put butter, sugar, flour, eggs, and lime peel in a medium-sized mixing bowl. With an electric mixer, beat until combined.
3. Spoon batter into prepared pan and spread evenly with a spatula. Bake 30-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake. While cake bakes, prepare lime drizzle and coconut frosting.
4. For lime drizzle: Sift confectioners’ sugar into a bowl and stir in lime juice, then set aside.
5. For coconut frosting: Whisk cream cheese, coconut extract, and confectioners’ sugar together in a bowl. Adjust frosting to taste, adding more confectioners’ sugar to adjust sweetness. Refrigerate until needed.
6. When the cake is ready, remove from the oven. Using a small diameter skewer, pierce several holes across the surface of the cake. Spoon the lime drizzle over the cake. Let the cake cool completely in pan.
7. Once cooled, pop cake out of pan, remove parchment, and spread frosting over top. Sprinkle with lime peel.
Cut, Serve and Enjoy a slice of Spring!