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1
Heat oven to 350F.
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2
Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.
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3
Combine flour, baking powder and baking soda in bowl; set aside.
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4
Combine sugar and 1 cup butter in bowl.
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5
Beat at medium speed until well mixed.
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6
Add 1 cup cream of coconut and 2 teaspoons lime zest; continue beating, scraping bowl often, until smooth.
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7
Add 1 egg at a time, beating well after each addition.
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8
Add flour mixture alternately with buttermilk, beating at low speed until well mixed.
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9
Divide batter evenly between prepared pans.
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10
Bake 35-40 minutes or until toothpick inserted in center comes out clean and cake is deep golden brown.
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11
Cool 10 minutes.
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12
Remove from pans; cool completely.
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13
Combine 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and lime zest in bowl.
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14
Beat at medium speed until creamy.
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15
Add powdered sugar and enough half & half for desired spreading consistency, beating at low speed until well mixed.
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16
Place 1 cake layer onto cake plate, bottom-side up.
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17
Frost top of cake with about 1 cup frosting.
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18
Top with second cake layer, bottom-side down.
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19
Frost entire cake and sides.
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20
Sprinkle top of cake with coconut.
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21
Store refrigerated.
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22
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
