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Ingredients

• 2 large limes (juice and zest)
• 1 c sweetened shredded coconut
• 1 1/4 c self-rising flour
• 3/4 c sugar
• 1 1/2 sticks butter (room temperature)
• 3 large eggs (lightly beaten)
• 1 1/2 tsp baking powder

Directions

Pour coconut into a small bowl and add lime juice. Let the coconut absorb the lime juice for one hour. In large bowl, sift the flour. Mix in all other cake ingredients, including the lime zest and coconut. Beat until thoroughly combined. Use two Dutch ovens to make two 8" cake layers. Bake for 20 minutes.

Icing
• 2 lg limes juiced
• 2-1/2 cups powdered sugar

Use a citrus zester to remove the lime zest in long, thin, curly strips for garnish. With sharpest knife, remove all the white pith from limes, then carefully remove membranes from each segment, catching juice over bowl. Drop segments into the bowl, and squeeze all juice from pith. Sift the powdered sugar over the lime a little at a time, stirring it carefully so as not to break up the lime. When all sugar is incorporated, let the icing stand for 5 minutes. Put the first layer on cake stand, and frost the top only. Add second layer and frost just the top. Arrange zest curls over the top and refrigerate for 30 minutes to firm icing. The overall effect is something like the thrill of biting into a Margarita!

Submitted by: Campfire Cafe Cookbook (TM)