This Weeked . . .

this weekend, i am celebrating my dad - along with millions of other people. okay, millions of other people aren't celebrating my dad, they are celebrating their dad, but mine deserves all the accolades.

for all of the uncountable, unclassifiable things he has done for me, i say thank you with his favorite dessert, coconut cake. thanks for every life lesson you have taught me, for ever project you have done with me, for all the "character" you have forced me to build, for every oil change you helped me with, and for all the love and support you have given me over the years.

i am very blessed to have such a special relationship with you and i look forward to finding that 9ZZ and beating you once and for all:)

instead of millions of people celebrating him, my dad will have to settle for the best burger in baltimore and coconut lime cake. i think he'll make it through - somehow!

talking bout my dad . . .

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Coconut Lime Cake
adapted from Doreen Howarth's Ultimate Recipe Showdown Winning Recipe

cake:
1 cup butter, room temperature
1 1/2 cups sugar
1 tbs coconut rum
4 eggs, room temperature
1 1/2 cups cake flour
1 cup whole wheat pastry flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup lite coconut milk

filling:
1 cup plain nonfat greek yogurt
1/2 cup sugar
2 limes, zested and juiced
2 tsp coconut rum
1/4 cup lite coconut milk
1 cup unsweetened shredded coconut

frosting:
1 cup butter, room temperature
4 oz mascarpone cream, room temperature
1 lb box powdered sugar
1/4 cup lite coconut milk
1 tbs coconut rum
2 cups unsweetened shredded coconut


preheat oven to 350 degrees F and grease and flour 2 (9") cake pans

in an electric mixer, cream butter and sugar together until light and fluffy. add coconut rum and eggs, one at a time. in a medium bowl, whisk together flours, salt, baking soda, and powder. add coconut milk and flour mixture alternating between the two, beginning and ending with flour.

pour batter into two cake pans and bake from 25-27 minutes until toothpick inserted into center comes out clean. remove from oven and let cool on wire racks. once cool, remove from pans.

to prepare filling, whisk together yogurt, sugar, lime juice, lime zest, coconut rum, coconut milk, and shredded coconut. set aside.

poke one layer of cake all over with chopstick. spread filling on top and refrigerate until chilled. top second layer on top of filling and refrigerate until ready to frost.

to make frosting, beat butter and mascarpone together with an electric mixer until smooth. add half of powdered sugar and little at a time. beat on medium high speed for 1 minute. slowly add coconut milk and coconut rum. add remaining powdered sugar a little at a time. beat on medium high for 1 minute.

frost cake and top with coconut or add coconut and beat until combined, then frost cake. enjoy!