Key Lime Cream Cake

Key Lime Cream Cake

2 cups all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup oil (I used coconut oil)
2/3 cup key lime juice
3/4 cup sour cream

• Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans.
• Sift flour, sugar, powder, soda and salt into mixer.
• Add eggs, oil and lime juice. Beat until smooth.
• Add sour cream and beat until smooth.
• Pour in prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.

Frosting (I cut the frosting in half and it was plenty of frosting!)
1 cup butter, softened
2 – 8 oz packages cream cheese, softened
2 – 16 oz boxes confectioners’ sugar
1 teaspoon vanilla
1/4 cup key lime juice (optional)

• Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you’d like the frosting tinted.

Whipped Cream
16 oz. heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla (I would do coconut if you have it!)

• Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form.

Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.