04 March 2012

coconut lime cake

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You know that feeling you get when life is moving too fast?  Suddenly it's springtime, your closet needs some serious TLC, and the beaming light through the windows is exposing every speck of dirt in your life.  I have so many things I need to do, but all I want to do is bake spring time treats and eat fresh produce.

Enter: coconut lime cake.  

This is one of my oldest recipes. Pre-pastry school.  Pre- North Carolina.  Pre- hazelnut.  It's still a favorite and gets better every time I make it.

Recipe for Coconut Lime Cake
5 egg whites
1 cup butter
5 egg yolks
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1 1/2 cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut

8 oz cream cheese
1 cup butter, softened
4 cups powdered sugar
4 teaspoons lime juice
2 cups flaked coconut, for garnish

Whip egg whites in mixer with the whisk attachment until stiff peaks form.  Transfer to large bowl.  Change to beater attachment and cream together butter, yolks, and sugar.  Combine flour and baking soda and alternate adding it to the mixer with buttermilk, ending with flour mixture.  Once this mixture is almost fully mixed, transfer batter to bowl with whites and fold in with walnuts and coconut.  Pour batter into 3 buttered, 9 in cake rounds and bake at 350 for 20-25 minutes.  Let cool and frost with cream cheese frosting and cover cake with fancy, flaky coconut.

For Icing:  Beat together cream cheese and butter, slowly adding in the sugar.  Finish by adding the lime juice and beat together until smooth.

Now that I've got this out of my system, will I find the strength to organize my closet?  Ummm... maybe tomorrow.

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