Spiced Persimmon Coconut Cake


For the Cake

½ cup unsalted butter, softened

2 cups granulated sugar

½ cup sunflower seed oil

4 large eggs, room temperature

1 large egg yolk, room temperature

1 tablespoon lime zest

1 tablespoon fresh lime juice

1 teaspoon coconut extract

3¼ cups all-purpose flour

2 teaspoons Chinese five-spice powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon sea salt

1 cup whole buttermilk, room temperature and shaken

3 cups peeled, finely diced persimmons, divided

2 cups unsweetened fine flaked coconut, toasted and divided

For the Frosting

8 ounces cream cheese, softened

½ cup unsalted butter, softened

1 tablespoon all-vegetable shortening

5 cups confectioners’ sugar

1 tablespoon lime zest

1 tablespoon fresh lime juice

1 teaspoon Chinese five-spice powder

1 teaspoon cinnamon

Garnish: fresh sage leaves

For the Cake

Preheat oven to 350, then butter and flour 3 (8") round cake pans.

Beat butter and sugar until fluffy, 3 to 4 minutes, stop to scrape sides of bowl.

Add oil then beat until well combined.

With mixer on low speed, add eggs and egg yolk, one at a time, beating well after each addition.

Beat in lime zest and juice and coconut extract.

In a bowl, whisk together flour, five-spice powder, baking powder, baking soda, cinnamon, ginger and salt.

Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined

Fold in three-fourths of persimmons and 1½ cups coconut.

Divide batter among prepared pans, smoothing tops with a spatula.

Gently tap pans on counter to release any air bubbles.

Bake until a wooden pick inserted in center comes out clean, 24 to 27 minutes.

Let cool in pans for 10 minutes, then remove from pans and let cool completely on wire racks while you make the frosting.

For the Frosting

Beat cream cheese, butter and shortening at medium speed until smooth.

Add confectioners’ sugar, lime zest and juice, five-spice powder, and cinnamon, beating until combined.

Spread Spiced Buttercream frosting between layers and on top and sides of cake.

Sprinkle with remaining one-fourth of persimmons and remaining ½ cup coconut.

Garnish with sage, if desired. Enjoy!
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