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1
Heat oven to 350F Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.
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2
Combine flour, baking powder and baking soda in medium bowl; set aside.
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3
Combine sugar and 1 cup butter in large bowl.
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4
Beat at medium speed until well mixed.
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5
Add 1 cup cream of coconut and 2 teaspoons lime zest; continue beating, scraping bowl often, until smooth.
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6
Add 1 egg at a time, beating well after each addition.
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7
Reduce speed to low; add flour mixture alternately with buttermilk.
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8
Beat until well mixed.
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9
Divide batter evenly between prepared pans.
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10
Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean and cake is deep golden brown.
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11
(If browning too quickly; cover with aluminum foil.)
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12
Cool 10 minutes.
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13
Invert onto cooling racks; cool completely.
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14
Combine 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and lime zest in large bowl.
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15
Beat at medium speed until creamy.
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16
Reduce speed to low; add powdered sugar and enough half & half for desired spreading consistency.
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17
Place 1 cake layer onto cake plate, bottom-side up.
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18
(If necessary, trim top of cake layer if too rounded to make flat surface before placing onto plate.)
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19
Frost top of cake with about 1 cup frosting.
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20
Top with second cake layer, bottom-side down.
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21
Frost entire cake and sides.
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22
Sprinkle top of cake with coconut.
