Imagine a dessert that combines the tropical richness of coconut with the bright, zesty punch of lime - a cake so divine it feels like a vacation in every single bite! This Coconut Cream Lime Cake is not just a dessert; it's a culinary experience that promises to elevate your baking skills and impress even the most discerning food lovers. Whether you're looking to wow your guests or treat yourself to a slice of pure bliss, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened coconut milk
- ½ cup unsweetened shredded coconut
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lime zest
- ¼ cup lime juice
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and lime zest. Use the back of a spoon to rub the zest into the sugar to release the oils and enhance the lime flavor.
- Add the eggs to the sugar mixture and beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Gradually add the coconut milk and lime juice to the egg mixture, mixing until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the unsweetened shredded coconut.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it 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 whipped cream. In a medium bowl, using an electric mixer, beat the heavy cream until soft peaks form.
- Once the cake has completely cooled, spread the whipped cream over the top of the cake evenly. Optionally, garnish with additional lime zest or shredded coconut for decoration.
- Slice the cake into 8 servings and serve immediately. Enjoy your Coconut Cream Lime Cake!
Tips
- Room Temperature Matters: Ensure your eggs and coconut milk are at room temperature for smoother batter and more even baking.
- Zest Technique: When rubbing lime zest into sugar, use the back of a spoon to release maximum citrus oils, intensifying the lime flavor.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake light and tender.
- Cooling is Crucial: Allow the cake to cool completely before adding whipped cream to prevent melting and ensure a perfect presentation.
- Garnish Options: For extra flair, toast some coconut flakes or add a sprinkle of lime zest on top of the whipped cream for visual and flavor appeal.
- Storage Tip: This cake is best enjoyed fresh, but can be stored in the refrigerator for up to 2 days, covered.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 8g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 130mg
