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Caribbean Coconut Lime Cake Zoom

Caribbean Coconut Lime Cake Recipe


Makes: Cake serves 8-10.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray Fancy Fill pans with vegetable pan spray.

Step 2

Prepare batter according to package directions. Divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool layers completely.

Step 3

Meanwhile, in small bowl combine eggs, egg yolk and sugar; mix until smooth. In small saucepan, bring lime juice to a boil; stir into egg mixture. Return to saucepan and heat, whisking constantly 3 minutes or until mixture is pale yellow and coats the back of a spoon. Remove from heat; add butter, vanilla and salt. Cool in the refrigerator at least 1 hour. Once cooled, fold whipped topping into mixture.

Step 4

Fill tunnels of cooled cakes with lime cream mixture. Assemble cake by inverting top layer onto bottom layer. Ice cake with buttercream; press shredded coconut onto sides and top of cake. Refrigerate until ready to serve.

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Ingredients

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1/4 teaspoon vanilla extract

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white cake mix

1 package white cake mix ((18.25 ounces))

lime juice

1/3 cup lime juice

eggs

2 eggs

egg yolk

1 egg yolk

granulated sugar

1/3 cup granulated sugar

butter or margarine

2 tablespoons butter or margarine

salt

1/8 teaspoon salt

Frozen whipped topping

1 cup Frozen whipped topping (thawed)

shredded coconut

2 cups shredded coconut

Lime zest or slices

Lime zest or slices ((optional))

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