Coconut Lime Cake
A fluffy and flavorful Coconut Lime Cake perfect for tropical celebrations. Easy to make and absolutely delicious.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1/2 cup coconut milk
- 2 tbsp lime zest
Additional Ingredients
- 1 cup shredded coconut
- 2 tbsp lime juice
Lime Glaze
- 1 cup powdered sugar
- 2 tbsp lime juice
- 1 tbsp coconut milk
Instructions
Preparation
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with coconut milk and lime zest. Mix until just combined.
- Pour batter into prepared pan and smooth the top. Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, lime juice, and coconut milk until smooth and pourable. Adjust consistency if necessary.
- Once the cake is completely cooled, drizzle the lime glaze over the top, allowing it to cascade down the sides.
Serving
- Slice the cake and serve it on a platter, optionally garnished with lime slices or toasted coconut.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
Pro Tips: Toast the shredded coconut before adding to the batter for enhanced flavor.
Ingredient Substitutions: Use coconut extract instead of vanilla for a stronger coconut taste.
How to Serve: Best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day ahead and glaze it right before serving to save time.
Ingredient Substitutions: Use coconut extract instead of vanilla for a stronger coconut taste.
How to Serve: Best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day ahead and glaze it right before serving to save time.