Coconut lime syrup cake
This Coconut Lime Syrup Cake features a moist sponge infused with sweet coconut and zesty lime, finished with a tangy lime syrup. It's a tropical delight perfect for any occasion.
Cook time 40 min
Prep time 20 min
Ingredients:
1/2 cup butter3 eggs
3/4 cup milk (1% fat)
1 cup self-raising flour
1.50 cups sugar
1 cup dried coconut meat
1 tbsp lime zest
1/2 cup sugar
Indulge in the tropical flavors of this Coconut Lime Syrup Cake, a delightful treat that perfectly balances the sweetness of coconut with the zesty tang of lime. This moist and flavorful cake is sure to impress your family and friends, making it a great choice for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar (300g) together until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the milk and lime zest until evenly combined.
- Gradually fold in the self-raising flour and dried coconut meat, mixing gently until the batter is smooth and all ingredients are well combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 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 cooling, prepare the lime syrup. In a small saucepan, combine the 1/2 cup sugar (120g) and 1/4 cup water (60ml).
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Reduce the heat and let it simmer for 2-3 minutes until the syrup thickens slightly.
- Remove from heat and stir in the lime juice. Set aside to cool slightly.
- Once the cake has cooled, prick the surface of the cake all over with a skewer or fork to create small holes.
- Gradually spoon the warm lime syrup over the cake, allowing it to soak in. Make sure to pour the syrup evenly to cover the entire surface.
- Allow the cake to sit for at least 30 minutes to absorb the syrup fully before serving.
- Optionally, garnish with additional lime zest and a sprinkle of shredded coconut for added flavor and presentation.
This Coconut Lime Syrup Cake is a tropical delight that will leave everyone craving for more. Its moist texture, combined with the refreshing zest of lime and the rich taste of coconut, makes it a true winner. Enjoy every bite and don't forget to share a slice with your loved ones!
Coconut lime syrup cake FAQ:
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking usually takes about 35-40 minutes at 350°F (175°C).
You should use a 9-inch (23 cm) round cake pan for this recipe. Make sure to grease and line the pan with parchment paper for easy removal.
Yes, you can use fresh grated coconut in place of dried coconut meat. Just ensure it is well-drained to maintain the cake's texture.
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
You can substitute the milk with a non-dairy milk such as almond milk or coconut milk in the same quantity for a dairy-free version.
Tips:
- Ensure that your butter is at room temperature before you begin to make creaming it with sugar easier.
- For an extra burst of lime flavor, consider adding a tablespoon of freshly squeezed lime juice to the batter.
- To make a simple syrup for drizzling, you can combine equal parts sugar and water and heat until the sugar dissolves, then add a bit of lime zest.
- Be sure to grease and flour your cake pan well to prevent the cake from sticking.
- Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Nutrition per serving
8 ServingsCalories 500kcal
Protein 6g
Carbohydrates 80g
Fiber 2.47g
Sugar 60g
Fat 20g
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