Coconut Lime Cake



2/3 cup coconut oil

1 1/2 cup granulated sugar

2 cups coconut milk

1/2 cup soy milk

2 tsp vanilla extract

2 tsp coconut extract

2 tbsp lightly packed, finely grated lime zest

2 cups cake flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cup unsweetened coconut



Preheat oven to 350°F. Grease two round cake pans. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify. In a medium bowl, mix together the melted coconut oil and sugar. Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate. Bake for 33 minutes, until a toothpick inserted through the center comes out clean. Cool completely before icing.



Lime Buttercream Frosting



¾ cup vegetable shortening

¾ cup soy margarine

1 ½ tsp vanilla extract

1/3 cup fresh lime juice

5 cups confectioners sugar

1 ½ tsp finely grated lime zest




Extra coconut & limes for decorating



Beat the shortening and margarine together until combined well and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy. Add the zest and mix to distribute. Chill until ready to use.