I know its a travel blog but I just discovered this cake and it is not just good but "TOO GOOD" to quote one of my co-workers when he sampled it a work.
I bought this recipe on e-bay for $1.00 in the penny auction section. I would normally not do that but my sister convinced me that if I had 35 separate e-bay purchases before the end of the month I would acquire a lot of Aeroplan miles from the star program. So there I was on the penny auctions of e-bay buying everything I could find that cost $1.00.
Just try it .....so good!
One thing you should know is how to squeeze a key lime I found a regular juicer is too big. After I struggled with it I Googled to see what I should have done. They do make juicers for citrus that look like a garlic press. I probably would have thought of the garlic press if I had one but it broke a while back so I jammed a spoon into each half and twisted. It takes about a pound and a half of key limes to make a cup of juice and that is a lot of twisting.
Key Lime Layer Cake Recipe Ingredients
2 1/2 cups all purpose flour
2 cups granulated sugar 1 teaspoon baking powder
1 1/2 tsp. baking soda
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup fresh or bottled key lime juice
3/4 cup sour cream
2 tablespoons fresh lime zest
Key Lime Cream Cheese Frosting:
8 oz cream cheese softened
8 tablespoons butter— salted
3 ¼ cups confectioners’ sugar 1 box
1 teaspoon vanilla extract
1 tablespoon lime juice
Garnish
1 cup shredded sweetened coconut, toasted
Set oven to 350 degrees. Spray 3 9-inch round baking pans with flour-added cooking spray.
Sift flour, sugar, baking powder, baking soda and salt together into mixing bowl. Add eggs, oil and lime juice mix on medium speed of an electric mixer until creamy. Add sour cream and zest; mix until smooth. Pour cake batter evenly into cake pans and bake for 25 to 35 minutes or until a tooth pick comes out clean (mine took 32 minutes).
Cool in pans for 5 minutes and then turn cakes out onto cooling racks. Cakes need to cool for another 1 hour.
Spread frosting over cakes, stack and ice the whole cake with frosting. Spread toasted coconut over top and down sides.
Frosting:
In a mixer cream together cream cheese and butter. Add sugar and vanilla, then beat in the lime juice – beating and scraping sides of bowl all the while.
Toasted Coconut: Spread on baking sheet and bake in a pre-heated 375 for about 5-10 minutes. Stir often. Let cool. I like to cook mine until some of the coconut is lightly browned.
