Lime & Coconut Cake

It's time to beat those winter blues, and bring a little spring/summer into our snow globe cities with a fresh Lime & Coconut Cake. This cake is extra light, not too sweet, and exploding with flavor. I created the recipe to ensure a slice or two won't impede your 'spring-break physique', but it is just enough to cure your sweet tooth. Serve with coffee or tea for a perfect afternoon treat.

Serves: 16

Ingredients:

For the Cake:

1/2 cup butter

1/2 cup unsweetened applesauce

2 Tablespoons lime juice

1 cup sugar

4 eggs, separated

1/2 cup unsweetened shredded coconut

1/2 cup fat-free milk

1/2 cup vanilla or plain yogurt

1 1/3 cup flour
2 teaspoons baking powder

For the Icing:

1 1/2 -2 cups powdered sugar

2 Tablespoons lime juice

1/8 cup unsweetened shredded coconut

Zest of one lime (optional)

Directions:

1. Preheat oven to 350ºF. Grease a 8-inch round bundt cake pan.

2. In a large bowl, beat butter, applesauce, lime juice, sugar, and egg yolks. Stir in coconut, milk, and yogurt.

3. In a separate bowl, combine flour and baking powder. Add flour mixture to cake batter mixture, and stir until combined.

4. Beat egg whites in a separate bowl until soft peaks form. Gently fold egg whites into cake batter. Pour cake batter into prepared pan. 

5. Bake in preheated oven for 30-40 minutes or until cake is golden brown and a toothpick when inserted into the center of the cake, comes out clean. Cool.

6. To make icing, put the powdered sugar into a bowl. Whisk in lime juice, shredded coconut, and lime zest (optional). Note: You may need more powdered sugar depending on your likened consistency of the frosting.