Coconut Lime Cocktail Cake

Ingredients

• 3/4 c

  toasted coconut

• 1 3/4 c

  granulated sugar

• 1 c

  butter (2 sticks), softened

  
  

• 1 c

  sour cream

  
  

• 2

  eggs

• 10

  packets of True Lime

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• 2 1/4 c

  all-purpose flour

• 1 1/2 tsp

  baking powder

  
  

• 1/2 tsp

  baking soda

  
  

• 1/2 tsp

  coconut extract

• Nonstick cooking spray with flour (for the pan)

  
  

• 3 tbsp

  butter, melted (for the frosting)

• 1 c

  powdered sugar (for the frosting)

• 2

  (or 3) additional packets True Lime, dissolved in 2-3 tablespoons water

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• 10 oz

  ricotta cheese

• Fresh mint sprigs (optional), as garnish

  
  

Directions

1. Preheat the oven to 350 degrees.
2. Combine sugar and butter in a medium mixing bowl. Beat for about 1 minute, then add sour cream, eggs, and True Lime.
3. In a separate large bowl, sift together the flour and baking soda. Slowly add this to the creamed mixture, mixing on low until thoroughly combined. Add the coconut extract.
4. Spoon the batter into a 10-inch square baking pan that has been coated with the nonstick cooking spray.
5. Bake in the preheated oven for 45-50 minutes, or until knife inserted near the center comes out clean.
6. Cool cake in the pan on a wire cooling rack for about 30 minutes. Invert cake onto a serving plate and while the cake is cooling, prepare the icing.
7. For the icing: combine the melted butter and powdered sugar, mixing thoroughly. Slowly add the True Lime juice.
8. In a large bowl, combine the powdered sugar mixture with the ricotta cheese. Fold together to combine, then layer on top of the cooled cake.
9. Sprinkle the top with additional coconut, and sprigs of fresh mint (if desired).