Lime coconut cake
Lime coconut cake is a vibrant dessert that melds tropical coconut and zesty lime for a refreshing taste. Baked to a moist perfection, it's an ideal choice for summer gatherings.
Cook time 50 min
Prep time 15 min
Ingredients:
1/2 cup butter1 cup self-raising flour
3/4 cup sugar
1 tsp baking powder
1/3 cup coconut meat
3 eggs
1/2 cup lime juice
1 tbsp lime zest
Lime coconut cake is a delightful dessert that combines the tropical flavors of coconut and lime to create a moist and tangy treat. Perfect for summer gatherings or as a refreshing end to any meal, this cake is sure to impress your guests with its delicious balance of sweet and citrusy flavors.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch (23cm) round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the self-raising flour and baking powder. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and well combined.
- Gradually mix in the lime juice and lime zest into the wet mixture. It may look slightly curdled, but don't worry; this is normal.
- Slowly add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing.
- Gently fold in the shredded coconut meat with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- 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.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, you can serve the cake as is or garnish with additional lime zest and a dusting of powdered sugar. Optionally, you may add a light lime glaze or frosting if desired.
Once your lime coconut cake has finished baking and cooled, you can enjoy it as is or topped with a light glaze or powdered sugar. The combination of lime and coconut creates a uniquely refreshing dessert that is both moist and flavorful. This cake is guaranteed to be a hit at any gathering, offering a tropical twist to your dessert repertoire.
Lime coconut cake FAQ:
The lime coconut cake should bake for 25-30 minutes at 350°F (175°C). To check for doneness, insert a toothpick into the center; it should come out clean.
Store leftover lime coconut cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for about a week or freeze for up to 3 months.
Yes, you can substitute self-raising flour with all-purpose flour. For each cup of all-purpose flour, add 1.5 teaspoons of baking powder and a pinch of salt to mimic self-raising flour.
The cake is fully baked when a toothpick inserted into the center comes out clean. Additionally, the cake should spring back when lightly pressed.
Yes, you can use shredded desiccated coconut as an alternative. If using sweetened coconut, consider reducing the sugar in the recipe to maintain the desired sweetness.
Tips:
- Ensure your butter is at room temperature to make it easier to cream with the sugar.
- Optionally, you can toast the coconut meat lightly in a pan before adding it to the batter to enhance its flavor.
- Use fresh lime juice and zest for the best flavor; bottled lime juice can be a bit too acidic and lacking in fresh taste.
- Be careful not to overmix the batter once the flour is added, as this can make the cake dense rather than light and fluffy.
- To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached.
- Consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement the zesty flavors.
Nutrition per serving
6 ServingsCalories 400kcal
Protein 7g
Carbohydrates 45g
Fiber 1.64g
Sugar 27g
Fat 20g
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