Coconut Cake with Lime Cream Cheese Frosting

Coconut Cake with Lime Cream Cheese Frosting

Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cheese, parmesan, hard
syrup, maple, canadian
lime juice, raw
lime juice, raw
vanilla extract

Directions:
To make Cake: preheat oven to 350F, and coat two 9-inch round cake pans with cooking spray.
Whisk together coconut milk, maple syrup, coconut oil, cornstarch mixture, and vanilla in medium bowl.
Sift together flours, baking powder, baking soda, and salt in large bowl.
Slowly whisk wet ingredients into dry ingredients.
Whisk in 1 cup boiling water.
Divide batter evenly between prepared pans, and bake 40 to 45 minutes, or until knife inserted in center comes out clean.
Cool completely.
To make Frosting: blend all ingredients in food processor until smooth.
To assemble: Place 1 Cake layer on serving plate, and spread with 1/2 cup Frosting.
Top with second Cake layer, and frost top and sides.
Coat top and sides with toasted coconut, if using.