Key Lime Margarita Cake

Key Lime Margarita Cake

2 1/4 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract, divided use
3/4 cup + 3 tablespoons margarita mixer
1/2 cup key lime juice
1/3 cup tequila + 2 tablespoons, divided use
Green food coloring

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups marshmallow cream
2 3/4 cups confectioners' sugar
1/3 cup graham cracker crumbs

Heat oven to 350 degrees F.  Coat 2 (9-inch) cake pans with cooking spray.

In a medium bowl, sift together flour, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, beat together coconut oil, granulated sugar, eggs and vanilla until creamy and well combined.  Beat in 3/4 cup margarita mixer, lime juice, 1/3 cup tequila and a few drops of food coloring until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Divide batter into cake pans. 

Bake 18-20 minutes, or until well risen, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 12 minutes on a wire rack.  Run a knife around pan edges, and invert cakes out of pans. 

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together cream cheese and butter until creamy.  Beat in marshmallow cream, confectioners' sugar and remaining 1 teaspoon vanilla until well combined - about 3 minutes.

To assemble the cake, place one cake layer on a platter.  Stir together remaining 3 tablespoons margarita mixer and 1 tablespoon tequila in a small bowl; brush mixture on cake layer.  Spread frosting over cake layer.  Sprinkle half of the graham cracker crumbs on top.  Top with second cake layer.  Brush with remaining margarita mixture.  Spread frosting on top, followed by a sprinkling of remaining graham cracker crumbs. 

Makes 12 servings