Coconut Lime White Chocolate Chip Cake
Feb 18, 2014 22:57:46 GMT -5
Post by PurplePuppy on Feb 18, 2014 22:57:46 GMT -5
Coconut Lime White Chocolate Chip Cake
Ingredients
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sweetened, flaked coconut, divided
1 stick butter, softened
1 1/4 cup granulated sugar
1 tablespoon grated lime zest (save a pinch to decorate the top)
2 large eggs, at room temperature
3/4 cup light sour cream, at room temperature
6 tablespoons lime juice, divided
1 cup white chocolate chips
1 1/3 cup powdered sugar
Directions
Preheat oven to 350 degrees with rack in the middle. Butter a 9-inch round cake pan, line bottom with a round of parchment paper then butter the parchment paper.
Into a medium bowl, sift together the flour, baking powder and baking soda. Measure out 1/2 cup of shredded coconut and process in a mini food processor until very finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside. Combine sour cream and 2 tablespoons of lime juice; set aside.
Beat together butter, sugar, and lime zest with an electric mixer until very fluffy. Beat in eggs, one at a time. Turn mixer to low speed, add one third of the flour mixture, beat well, then beat in half of the sour cream. Beat in another third of flour mixture, then second half of sour cream. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. Stir in white chocolate chips
Spoon batter into the buttered cake pan and smooth the top with a spatula. Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 35-45 minutes. Cool to warm, then turn out of pan and discard parchment.
Whisk together powdered sugar and the remaining four tablespoons of lime juice. Poke top of cake all over with a fork then pour glaze over the top and drizzle down the sides of the cake, reserving 1/2 cup. Sprinkle with remaining 1/2 cup of coconut. Drizzle remaining glaze over coconut.
Ingredients
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sweetened, flaked coconut, divided
1 stick butter, softened
1 1/4 cup granulated sugar
1 tablespoon grated lime zest (save a pinch to decorate the top)
2 large eggs, at room temperature
3/4 cup light sour cream, at room temperature
6 tablespoons lime juice, divided
1 cup white chocolate chips
1 1/3 cup powdered sugar
Directions
Preheat oven to 350 degrees with rack in the middle. Butter a 9-inch round cake pan, line bottom with a round of parchment paper then butter the parchment paper.
Into a medium bowl, sift together the flour, baking powder and baking soda. Measure out 1/2 cup of shredded coconut and process in a mini food processor until very finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside. Combine sour cream and 2 tablespoons of lime juice; set aside.
Beat together butter, sugar, and lime zest with an electric mixer until very fluffy. Beat in eggs, one at a time. Turn mixer to low speed, add one third of the flour mixture, beat well, then beat in half of the sour cream. Beat in another third of flour mixture, then second half of sour cream. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. Stir in white chocolate chips
Spoon batter into the buttered cake pan and smooth the top with a spatula. Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 35-45 minutes. Cool to warm, then turn out of pan and discard parchment.
Whisk together powdered sugar and the remaining four tablespoons of lime juice. Poke top of cake all over with a fork then pour glaze over the top and drizzle down the sides of the cake, reserving 1/2 cup. Sprinkle with remaining 1/2 cup of coconut. Drizzle remaining glaze over coconut.