Coconut Lime Cake
Coconut Lime Cake layers a moist coconut sponge with a bright, tangy lime frosting for a flavor combination that works equally well at a summer party or a casual weeknight dessert. Shredded coconut goes into both the batter and the topping, adding texture throughout. Plan on about 1 hour and 15 minutes from mixing to finished cake.
Equipment
- Oven
- Mixing Bowls
- Electric Mixer
- 9-inch round cake pan
- Cooling Rack
- Citrus zester
Ingredients
For the Cake Batter:
- 2 cups all-purpose flour ensure it is fresh for better texture
- 1 teaspoon baking powder check expiration date for effectiveness
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs preferably organic
- 1 whole lime, zested and juiced fresh limes for optimal flavor
- 1 cup coconut milk full-fat for richness
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar sifted
- ¼ cup coconut cream chilled
- 1 teaspoon vanilla extract
- ¼ cup unsweetened shredded coconut toasted for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lime zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and lime juice. Begin and end with the dry ingredients, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack and let it cool completely.
- While the cake cools, prepare the frosting. Beat the softened butter until creamy. Gradually add the powdered sugar, then the coconut cream and vanilla extract, beating until fluffy and spreadable.
- Once cooled, frost the cake with the prepared frosting, and sprinkle the toasted coconut on top as a garnish.
Notes
Lori’s Tips:
- For an added touch, consider adding a hint of mint in the frosting for a refreshing surprise.
- For dairy-free adaptation, substitute butter with plant-based margarine and use coconut oil in the cake batter.
Nutrition
Calories: 709kcalCarbohydrates: 96gProtein: 6gFat: 35gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgSodium: 222mgPotassium: 163mgFiber: 1gSugar: 69gVitamin A: 777IUVitamin C: 1mgCalcium: 55mgIron: 3mg
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