Yield: 10 - 12 servings

Adapted from Food Network

Ingredients:

• 1 cup butter, unsalted
• 1 teaspoon coconut extract
• 4 eggs
• 2 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup coconut milk

Glaze:

• 1 cup sour cream or yogurt
• 1 cup sugar, I didn’t add
• 2 limes, zested and juiced
• 1/4 cup coconut milk
• 1 cup shredded coconut

Frosting: This is half a recipe. To frost a whole cake, double the recipe

• 1/2 cup butter
• 2 cups powdered sugar
• 2 Tbsp coconut milk,
• 1 Tbsp lime juice
• 1 cup shredded coconut

Directions:

1. Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. ( I used 3 mini 4"X1" pans) In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut extract and eggs 1 at a time. In a mixing bowl, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then remove the little cakes onto rack(s) and allow to cool completely.
2. For Glaze: In a medium bowl combine sour cream or yogurt, I used Greek yogurt, sugar, lime zest and juice, coconut milk, shredded coconut. I didn’t use the sugar, because I had to get the sweetened coconut milk.With a bamboo skewer or plastic straw, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap. Chill until ready to frost cake.
3. In an electric mixer or using a hand mixer beat together the butter, until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and lime juice. Frost cake. Sprinkle top with shredded coconut.

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