Recipe: Caribbean Coconut Lime Cake (Wilton Fanci-Fill cake pan recipe)

CARIBBEAN COCONUT LIME CAKE

TOOLS:
Fanci-Fill Cake Pan Set
Cooling Grid
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1/3 cup lime juice
2 eggs
1 egg yolk
1/3 cup granulated sugar
2 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup Frozen whipped topping thawed
2 cups Buttercream icing
2 cups shredded coconut
Lime zest or slices (optional)

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

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.

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 the filling is cooled, fold whipped topping into mixture. 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.

*Fanci-Fill cake pans have an indentation for the filling in the center of the cake.

Cake serves 8-10
Source: Wilton