, , , , , , , , ,


Coconut Key Lime Curd Cake

One of the things I miss most about South Carolina is the State Fair.

I’m a competitive person by nature, but mostly I compete against myself. I enjoy pushing harder to create better recipes, moister cakes, fluffier biscuits, more unique flavors. When I began to develop my passion for cooking and baking, I knew one day I would compete. It happened sooner rather than later.

My first competition was the Lexington County Peach Festival Cooking Competition. I dreamt of a peach and cornbread stuffed pork tenderloin, and that year, the recipe came to fruition. It earned my very first Blue Ribbon. I jumped up and yelled like I had won the lottery! I was hooked.

I knew the State Fair was right around the corner in October, so I decided to throw caution to the wind and enter. My first year I entered four cakes and two jars of canned goods. I was as nervous as a long-tailed cat in a room full of rocking chairs, but I walked away with four blue ribbons and two red. (We won’t discuss the red.) I was on Cloud Nine, completely euphoric. Earning those ribbons was sheer bliss.

So here I am, a few years later and over 300 ribbons. Each one I add still excites me as much as the first. Sometimes we all need an “atta boy” and a pat on the back; Someone else to acknowledge we are doing something right. A little encouragement to go a long way. We all find it in different places. I find it in a tiny little kitchen, in Small Town USA.


Coconut Cake with Cream Cheese Key Lime Curd Frosting

  • 5 eggs
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups flaked coconut
  • 2 tbsp. fresh lime zest

Coconut Key Lime Curd Frosting:

  • 12 oz. whipped cream cheese
  • 2/3 cup whipped butter
  • 4 1/3 cups confectioners’ sugar
  • 1 tbsp. vanilla
  • 1/2 cup Key Lime Curd
  • 2 cups flaked toasted coconut


IMG_20150510_165119     IMG_20150510_165909


In a large bowl beat sugar, butter and Crisco until well blended. Add eggs one at a time, beating well after each addition. Add flavorings.

Sift together flour, baking powder, baking soda and salt. Alternate adding flour mixture and buttermilk incrementally until all ingredients are used. Stir in coconut.

Pour batter into a greased and floured Bundt Pan or other pan of your choice. I used a Copper, fluted tube pan. Bake 25-30 minutes at 325 degrees or until a toothpick inserted in center comes out clean. Allow to cool for 10-15 minutes in the pan. Remove from pan and allow to cool completely.


In a mixing bowl beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract. Add Key Lime curd and beat until all ingredients are incorporated.

Frost cake with frosting and top with fresh coconut.



Life is too short to eat ugly food y’all.