Ingredients

The following ingredients have 4 Servings
  • 1 cup butter
  • 2 cups sugar
  • 1 teaspoon coconut oil
  • 4 large eggs
  • 2½ cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsweetened coconut milk
  • 1 cup whole milk yogurt
  • 1 cup sugar
  • 2 whole limes (zested and juiced)
  • 1/4 cup coconut milk
  • 1 cup shredded coconut
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 ounces cream cheese
  • 1 pound bag plus 1 cup powdered sugar
  • 1/4 cup coconut milk*
  • 1 teaspoon vanilla
  • 2 cups shredded coconut**

Instruction

  • Preheat oven to 350° and butter, flour and line the two 9-inch cake pans.
  • In a large bowl cream together butter and sugar until fluffy.
  • Add coconut oil and eggs 1 at a time.
  • In another bowl whisk together flour, salt, baking soda and powder.
  • To mixer add the coconut milk and flour mixture alternately.
  • Use a cup measure to divide cake batter equally between the two prepared cake pans.
  • Bake for 20 -25 minutes depending on your oven, the cake is done when you insert a skewer and it comes out clean.
  • Let cool for 10 minutes, then unmold and remove the wax paper liner.
  • Allow to completely. Keep cake refrigerated.
  • *for this recipe you will only need one can of unsweetened coconut milk.
  • **for this recipe one 14 ounce bag of sweetened coconut flake will be needed.