Lime and Buttermilk cupcakes

1 1/2 cups flour
1 cup sugar
¾ cup butter, at room temperature
¾ cup buttermilk
2 eggs, at room temperature
2 teaspoons lime juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of one lime

Directions:
Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Ice with coconut lime icing.

Coconut Lime Icing

1 cup confections’ sugar
¾ cup sweetened, flaked coconut
3 tablespoons butter, at room temperature
2 tablespoons buttermilk
1 tablespoon lime juice
zest of one lime



Directions:

In a small bowl, combine butter,zest and sugar thoroughly. Add buttermilk and lime juice. Mix on high 1 minute until well mixed Spread over cooled cupcakes. Sprinkle each cake with coconut.

Coconut lime cake

Cake:

* 1 cup butter
* 2 cups sugar
* 1 teaspoon coconut oil
* 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
* 2 limes, zested and juicd
* 1/4 cup coconut milk
* 1 cup shredded coconut

Frosting:

* 1/2 cup butter
* 1/2 cup shortening
* 4 ounces cream cheese
* 1 pound box plus 1 cup powdered sugar
* 1/4 cup coconut milk
* 1 teaspoon vanilla
* 2 cups shredded coconut

Directions

Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.

In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, 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 unmold onto rack(s) over a sheet pan and allow to cool completely.

For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.

With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.

In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.