Coconut cake with lime syrup
This Coconut Cake with Lime Syrup features a moist, coconut-infused cake topped with a zesty lime syrup for a refreshing twist. Ideal for any dessert occasion, it balances rich flavors with a citrusy brightness.
Cook time 50 min
Prep time 25 min
Ingredients:
1 cup butter3/4 cup sugar
1 tsp vanilla extract
4 eggs
2 cups all-purpose white wheat flour
2 tbsp baking powder
1 cup dried coconut meat
2 limes
1 cup water
Indulge in the delightful combination of tropical flavors with this Coconut Cake with Lime Syrup recipe. This cake is moist and infused with the rich taste of coconut, perfectly complemented by a zesty lime syrup that adds a fresh and vibrant note. Perfect for any occasion, this cake is sure to impress family and friends with its unique and delicious taste.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan; set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
- Add the vanilla extract and mix until combined.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Gently fold in the dried coconut meat and lime zest.
- Pour the cake batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is baking or cooling, prepare the lime syrup.
- In a small saucepan, combine the lime juice, water, and sugar.
- Heat over medium heat, stirring occasionally until the sugar is completely dissolved and the mixture comes to a light simmer.
- Remove from heat and let it cool slightly.
- Once the cake is completely cool, use a skewer or a fork to poke several small holes all over the top of the cake.
- Slowly pour the lime syrup over the cake, allowing it to seep into the holes. Make sure the syrup is evenly distributed.
- Allow the cake to rest for at least 30 minutes to absorb the syrup.
- Slice and serve. Enjoy your Coconut Cake with Lime Syrup!
This Coconut Cake with Lime Syrup is a wonderful treat that balances the lush sweetness of coconut with the tart and refreshing zing of lime. By following these tips and taking your time with each step, you'll be able to create a cake that is not only visually appealing but also irresistibly delicious. Enjoy every bite of this tropical delight with your loved ones!
Coconut cake with lime syrup FAQ:
The baking time for the Coconut Cake is 25-30 minutes at 350°F (175°C). It's best to check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for another 2-5 minutes, then test again.
Yes, you can substitute dried coconut meat with fresh coconut. However, make sure to adjust the moisture content as fresh coconut may add more liquid to the batter. You may need to reduce the water slightly to maintain the cake's texture.
Store the Coconut Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Ensure it is well-covered to prevent it from drying out.
This recipe uses a 9-inch round cake pan. Make sure to grease and flour the pan before pouring in the batter to prevent sticking.
Cooking Tips:
- Ensure the butter is at room temperature before you begin for easier mixing and a smoother batter.
- Use fresh limes for the best flavor in your lime syrup; bottled lime juice won't have the same brightness.
- When mixing the batter, take care not to overmix to keep the cake tender and fluffy.
- If you like a more pronounced coconut flavor, consider toasting the dried coconut meat lightly before adding it to the batter.
- Allow the cake to cool completely before drizzling the lime syrup to ensure the cake absorbs the syrup evenly.
Nutrition Facts
10 ServingsCalories 420kcal
Protein 6g
Carbohydrates 44g
Fiber 2.63g
Sugar 22g
Fat 24g
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