Put the Lime in the Coconut Cake
Dive into tropical bliss with our "Put the Lime in the Coconut Cake," a luscious dessert that blends zesty lime and creamy coconut for the ultimate flavor harmony. This crowd-pleasing cake combines moist layers infused with fresh lime juice, lime zest, and rich coconut milk, creating a light yet indulgent crumb. Topped with a velvety lime-infused cream cheese frosting and garnished with toasted shredded coconut, every bite bursts with exotic, citrusy sweetness. Perfect for summer gatherings or any occasion that calls for a bright, refreshing dessert, this cake is as visually stunning as it is delicious. Easy to make and ready in just an hour, this recipe will quickly become your go-to for tropical-inspired treats!
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Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsweetened shredded coconut
- 0.75 cups unsalted butter, softened
- 4 whole eggs, large
- 0.25 cups fresh lime juice
- 2 tablespoons lime zest
- 1 cup coconut milk (full-fat)
- 2 teaspoons vanilla extract
- 1.5 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 2 tablespoons fresh lime juice (for frosting)
- 0.5 cups shredded coconut, toasted (for garnish)
- 4 slices lime slices (optional for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened shredded coconut.
Step 3
Using an electric mixer, beat the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4
In a separate bowl, whisk together the eggs, lime juice, lime zest, coconut milk, and vanilla extract.
Step 5
Gradually add the wet ingredients to the dry ingredients, mixing until just combined and no lumps remain. Do not overmix.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 9
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Step 10
Add powdered sugar gradually, one cup at a time, mixing well between additions. Stir in the lime juice until the frosting is light and fluffy.
Step 11
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Step 12
Sprinkle the toasted shredded coconut over the top and sides of the cake, pressing gently to adhere. Garnish with lime slices if desired.
Step 13
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
| Serving size | (2066.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8147.0 |
| Total Fat 528.6g | 0% |
| Saturated Fat 371.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1640.9mg | 0% |
| Sodium 3884.3mg | 0% |
| Total Carbohydrate 809.0g | 0% |
| Dietary Fiber 47.7g | 0% |
| Total Sugars 510.6g | |
| Protein 92.1g | 0% |
| Vitamin D 218.3IU | 0% |
| Calcium 582.4mg | 0% |
| Iron 32.6mg | 0% |
| Potassium 2548.2mg | 0% |
Source of Calories