Ingredients

The following ingredients have 16 Servings
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup unsalted butter (room temperature)
  • 4 large eggs
  • 2 teaspoons clear vanilla extract
  • 2/3 cup key lime juice
  • 1/3 cup buttermilk
  • green food coloring
  • 1 jar lemon curd
  • 1/2 cup flaked coconut (toasted)
  • Garnishes: toasted coconut, small colorful Easter egg candies, lime slices
  • 3/8 cup butter (room temperature)
  • 8 oz. cream cheese, (softened)
  • 4 cups confectioner’s sugar
  • 3 Tablespoons crushed raspberries

Instruction

  • Preheat oven to 325 degrees. Grease & flour two 9-inch cake pans.
  • Toast coconut by spreading out on cookie sheet and baking in oven for 4-5 minutes. Watch carefully as it toasts very quickly. Remove from oven and let cool.
  • Turn oven up to 350 degrees.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream sugar and butter until smooth and creamy.
  • Add eggs, one at a time, and continue mixing until well incorporated. Add vanilla and blend.
  • Mix together lime juice & buttermilk.
  • Alternately add flour and lime-buttermilk mixture to batter. Mix until well blended.
  • Color with a few drops of green food coloring to reach a pastel green color.
  • Divide batter between cake pans. Tap cake pans lightly on table to remove air bubbles and level top.
  • Bake for 35-40 minutes. Check after 30 minutes to see if top is browning too quickly. If necessary, tent with aluminum foil for the remaining time. Cake is done when it springs back at a light touch and a toothpick inserted in the center comes out clean.
  • Place cake pans on wire racks and let cool for 10 minutes. Run knife lightly around the edge then carefully turn cakes out onto wire racks to finish cooling.
  • While cake is cooling prepare frosting.