Easy coconut and lime cake
This easy coconut and lime cake combines the creamy richness of coconut with the zesty freshness of lime for a moist, flavorful treat. Quick to prepare, it's perfect for any occasion.
Cook time 45 min
Prep time 15 min
Ingredients:
1 cup self-raising flour1/2 cup dried coconut meat
1 tbsp lime zest
1 cup sugar
1/2 cup butter
2 eggs
1 cup coconut milk
1 cup powdered sugar
2 tbsp lime juice
This easy coconut and lime cake is a delightful fusion of tropical flavors, combining the creamy richness of coconut with the zesty freshness of lime. Perfect for any occasion, this moist and flavorful cake is a sure crowd-pleaser that's simple to whip up and guaranteed to impress.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
- In a medium bowl, combine the self-raising flour, dried coconut meat, and lime zest. Stir until well mixed and set aside.
- In a large mixing bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Continue to beat until the mixture is smooth and creamy.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Pour in the coconut milk and mix until the batter is smooth and well-incorporated. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lime juice until smooth. Adjust the consistency with a little more lime juice or powdered sugar if necessary; the glaze should be thick but pourable.
- Once the cake is completely cooled, drizzle the lime glaze evenly over the top. Allow the glaze to set for a few minutes before slicing.
- Slice the cake and serve. Enjoy your easy coconut and lime cake with a refreshing cup of tea or coffee!
This easy coconut and lime cake is perfect for anyone looking to indulge in a tropical treat. Its moist texture and balanced sweetness, combined with a tangy lime glaze, make it an irresistible dessert that's both easy to prepare and delightful to eat. Enjoy a slice with a cup of tea or coffee for the perfect end to any meal.
Easy coconut and lime cake FAQ:
Bake the coconut and lime cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
Yes, you can substitute coconut milk with whole milk or almond milk. However, this may alter the flavor and texture slightly.
An 8-inch (20 cm) round cake pan is recommended for this recipe. If you use a different size, adjust the baking time accordingly.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, bake for a few additional minutes.
Tips:
- Ensure all ingredients are at room temperature before starting to mix the batter; this helps achieve a smoother consistency.
- Toast the dried coconut meat lightly for extra flavor and a slightly crunchy texture.
- Use fresh lime juice and zest for a more vibrant lime flavor.
- Do not overmix the batter after adding the flour to avoid a dense cake.
- Allow the cake to cool completely before applying the lime glaze to prevent it from soaking in too much.
- For an extra touch of decoration, sprinkle some additional lime zest or toasted coconut on top of the glazed cake.
Nutrition per serving
12 ServingsCalories 320kcal
Protein 3.27g
Carbohydrates 44g
Fiber 1.46g
Sugar 33g
Fat 15g
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