Coconut Lime Delight Cake

$- 1 3/4 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened coconut flakes - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs - 1/2 cup creamy coconut milk - Zest of 2 limes (about 1 tablespoon) - 1/4 cup freshly squeezed lime juice - 1 tablespoon baking powder - 1/2 teaspoon fine sea salt - 1 teaspoon pure vanilla extract - For the frosting: - 1 cup rich unsweetened coconut cream - 2 cups powdered sugar, sifted - 1 teaspoon pure vanilla extract - Lime slices and lightly toasted coconut flakes for garnish When I create this Coconut Lime Cake, I love the balance of flavors. The zesty lime adds a bright note, while the coconut brings in a creamy richness. You need simple ingredients, but they pack a punch. Using fresh lime juice and zest makes a big difference. It gives the cake a fresh and vibrant flavor. Coconut milk keeps the cake moist and adds depth. The unsweetened coconut flakes give a nice texture. This cake is light and fluffy, yet rich. Each bite feels like a tropical getaway. For the frosting, coconut cream and powdered sugar blend to a smooth, fluffy mixture. It’s easy to spread and looks beautiful on the cake. Don’t forget the lime slices and toasted flakes on top. They make the cake pretty and tasty. This cake is perfect for parties or just a treat for yourself. Once you have these ingredients, you’re ready to create a delightful dessert that everyone will love. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This temperature helps the cake rise well. 2. Prepare a 9-inch round cake pan. Grease it with butter and dust with flour. This step keeps the cake from sticking. 3. In a large bowl, use an electric mixer to cream together softened butter and granulated sugar. Mix until light and fluffy, about 3-4 minutes. 4. Incorporate the eggs one at a time. Mix well after each egg. Then, stir in lime zest and vanilla extract. 1. In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt. This mix gives the cake its structure. 1. Gradually add the dry mix to the wet ingredients. Alternate with creamy coconut milk. Mix gently after each addition. This helps keep the cake light. 2. Carefully fold in unsweetened coconut flakes and freshly squeezed lime juice. Make sure they are evenly mixed throughout the batter. 1. Pour the batter into the prepared cake pan. Smooth the top with a spatula for a neat finish. 2. Place the pan in the oven and bake for 25-30 minutes. Check with a toothpick. It should come out clean or with a few moist crumbs. 3. Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. 1. In a mixing bowl, combine coconut cream and sifted powdered sugar. Use an electric mixer on medium speed. Beat until fluffy and airy. 2. Stir in pure vanilla extract and mix until smooth. 3. Once the cake is fully cooled, spread the coconut cream frosting over the top and sides. Make it thick and beautiful. To bake the perfect Coconut Lime Cake, follow these simple tips: - Avoid overmixing the batter: Mix just until combined to keep the cake light. Overmixing adds air, making the cake dense. - Ensuring even baking: Rotate the cake pan halfway through baking. This helps the cake bake evenly, avoiding burnt edges. Getting the frosting just right adds to the cake's charm. Here are my top tricks: - Achieving a perfect frosting texture: Beat the coconut cream and powdered sugar until fluffy. This gives the frosting a light, airy feel. - Decorating ideas for garnishing: Use lime slices and toasted coconut flakes. They add color and crunch, making your cake pop. Presentation matters! Here are ways to serve your cake beautifully: - Plating the cake for occasions: Use a decorative platter. Add lime wedges around the cake to brighten the look. A sprig of mint makes it even more inviting. - Pairing with beverages: Serve with iced tea or coconut water. Their cool flavors complement the cake's zest and sweetness well. Pro Tips Fresh Ingredients: Always use fresh limes for zest and juice to ensure maximum flavor in your cake. Fresh limes have a vibrant taste that enhances the overall profile of the dessert. Room Temperature Butter: Make sure your butter is at room temperature before creaming it with sugar. This helps to incorporate air into the mixture, resulting in a lighter and fluffier cake. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture, which is not desirable for a light dessert like this. Chill the Frosting: For a better spreading consistency, chill your coconut cream frosting in the refrigerator for about 15-20 minutes before applying it to the cake. This will make it easier to work with and create a smooth finish. {{image_4}} To make a vegan version of this cake, you can swap eggs and butter. For eggs, use flaxseed meal or applesauce. A common ratio is 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for one egg. For butter, use coconut oil or vegan butter. You can also use plant-based milk options. Almond milk, soy milk, or oat milk work well. These substitutes keep the cake moist and tasty. If you need a gluten-free cake, choose a good flour blend. Look for blends that include almond flour or coconut flour. They add flavor and texture to the cake. When using gluten-free flour, adjust the bake time. Gluten-free cakes often need a few extra minutes. Check the cake with a toothpick to see if it’s done. The texture may be a bit different, but still delicious! To elevate the flavor, consider adding lime curd. Lime curd adds a zesty kick and pairs well with the coconut. Spread it between the cake layers or use it as a topping. You can also incorporate other fruits. Fresh mango or pineapple bits add a tropical twist. Mix them into the batter for added sweetness and texture. To keep your Coconut Lime Cake fresh, you need to store it right. First, let the cake cool completely. Wrap the cake in plastic wrap to keep it moist. You can also place it in an airtight container. This will help keep the flavors intact. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. Just make sure to seal it well to avoid drying. Freezing the Coconut Lime Cake is simple. First, slice the cake if you want easy portions. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. This helps protect the cake from freezer burn. You can freeze the cake for up to three months. When you are ready to eat it, take it out of the freezer. Place the slices in the fridge for a few hours to thaw. For the best taste, let it thaw slowly. If you want it quicker, you can leave it at room temperature for an hour. Enjoy the fresh flavor of your cake after freezing! Coconut Lime Cake stays fresh for about 3 days at room temperature. Keep it in an airtight container. If you want it to last longer, store it in the fridge. It can stay good for about a week when refrigerated. Just remember to cover it well to avoid drying out. Yes, you can make the frosting ahead of time. Store it in an airtight container in the fridge. It stays fresh for about 3 days. Before using it, let it sit at room temperature. This will help it soften up for easy spreading. If you don’t have coconut milk, you can use almond milk or soy milk. These options give a different flavor but still work well. If you want a creamier texture, use whole milk. Just remember that the taste will change slightly. Yes, fresh limes are a great choice! They add a bright taste and aroma. Using fresh juice makes your cake more flavorful. Plus, you can use the zest for extra zing. It enhances the overall freshness of the cake. Absolutely! Coconut Lime Cake is perfect for any celebration. It’s a hit at birthday parties, summer barbecues, and holidays. Serve it on a pretty platter with lime slices for a festive look. Your guests will love its light, refreshing flavor. Coconut Lime Cake is a delightful treat that combines fresh flavors and a moist texture. We covered the key ingredients, from all-purpose flour to coconut cream for frosting. You learned step-by-step instructions to prepare, bake, and cool the cake perfectly. We also shared tips for frosting and serving. Whether you want to try vegan or gluten-free options, this cake can fit your needs. Store it correctly to enjoy later. This recipe is sure to impress at any occasion!$

Coconut Lime Delight Cake

A moist and flavorful cake infused with coconut and lime, topped with a rich coconut cream frosting.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

1.75 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsweetened coconut flakes
0.5 cup unsalted butter, softened to room temperature
2 large eggs
0.5 cup creamy coconut milk
1 tablespoon zest of 2 limes
0.25 cup freshly squeezed lime juice
1 tablespoon baking powder
0.5 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 cup rich unsweetened coconut cream
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract for frosting
to taste lime slices and lightly toasted coconut flakes for garnish

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and lightly dusting it with flour to prevent sticking.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Incorporate the eggs, adding one at a time, and ensure each egg is fully blended before adding the next. Mix in the lime zest and pure vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly mixed.
Gradually add the dry flour mixture to the wet ingredients, alternating with the creamy coconut milk. Mix gently after each addition until just combined, avoiding overmixing.
Carefully fold in the unsweetened coconut flakes and freshly squeezed lime juice, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, then use a spatula to smooth the top for a uniform finish.
Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
After baking, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
To prepare the frosting, in a mixing bowl, combine the coconut cream and sifted powdered sugar. Using an electric mixer, beat on medium speed until the mixture becomes fluffy and airy. Stir in the pure vanilla extract and mix until smooth.
Once the cake is completely cooled, generously spread the coconut cream frosting over the top and sides, creating a beautiful layer.
Finish by garnishing the cake with fresh lime slices and a sprinkle of lightly toasted coconut flakes for an appealing touch.

Notes

Plate the cake on a decorative serving platter, and consider placing additional lime wedges around for a colorful and inviting presentation. A sprig of fresh mint can also enhance the overall visual appeal and add a touch of freshness!

Keyword cake, coconut, dessert, lime