Avocado Lime Cake With a Toasted Coco-Macadamia Nut Icing
- Ready In:
- 53mins
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
CAKE
- 709.77 ml flour
- 4.92 ml baking soda
- 7.39 ml baking powder
- 4.92 ml salt
- 2 large ripe avocados, diced (about 1 3/4 cup 2 cups)
- 473.18 ml sugar
- 2 large limes, juiced and the zest of one lime (about 1/3 cup)
- 3 large eggs
- 118.29 ml water
-
ICING
- 226.79 g cream cheese, softened to room temperature
- 2 small limes, juiced and the zest of one lime (about 1/4 cup)
- 1182.95 ml confectioners' sugar
- 2.46 ml salt
- 354.88 ml coconut, toasted
- 157.80 ml macadamia nuts, chopped
directions
-
CAKE:
- HEAT oven to 350 degrees. Lightly spray two (8-inch) round cake pans with no stick baking spray; set aside.
- SIFT flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
- BEAT avocados, sugar, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 4 minutes or until mixture is fairly smooth and fluffy. Add water and then add eggs, one at a time, beating well after each addition.
- REDUCE mixer speed to low and add flour mixture. Mix until flour is incorporated into avocado mixture. Divide batter equally between the two prepared pans and spread evenly.
- BAKE on the middle rack of oven for 32 to 35 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
-
ICING:
- BEAT cream cheese, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 3 minutes, or until smooth. Add confectioners sugar and salt, beating until smooth.
- SPREAD icing between layers and on top and sides of cake. Garnish each layer and on top and sides with half the toasted coconut and macadamia nuts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!