Lime Coconut Cake
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
16 -20 servings
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Course
Cake
Lime Coconut Cake
Description
The Lime Coconut Cake recipe starts with creaming sugar and lime zest to release citrus oils, creating a fragrant base. Butter and eggs are beaten until light, then combined with a flour and salt mixture alternating with heavy cream. The batter folds in vanilla extract and toasted shredded coconut for added texture and sweetness. The cake is baked starting in a cold oven to help create a tender crumb and an even bake in a prepared bundt pan. Once cooled, the cake is glazed with a mixture of powdered sugar, fresh lime juice, and vanilla for a sweet, tangy finish that highlights the lime flavor.
This cake's moistness and balanced citrus-coconut flavor make it suitable for dessert or an afternoon tea treat. It can be sliced thinly due to its rich butter content and density from the heavy cream.
Ingredients
- 2 ½ cups granulated sugar
- lime zest of 4 large
- 1 cup butter room temperature, unsalted
- 6 egg room temperature, large
- ½ teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup heavy whipping cream do not whip
- 2 teaspoons vanilla extract
- 1 ½ cups coconut toasted - divided use, shredded, sweetened
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lime juice fresh
- ½ teaspoon vanilla extract pure
Instructions
- Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
- In a medium bowl, combine sugar and lime zest; mix with your fingertips or a fork until the sugar is moistened and fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy - about 5 minutes.
- Add one egg at a time, beating after each egg.
- Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream to the butter mixture, starting and ending with the flour. Scrape down the sides and mix to combine.
- Add in vanilla extract and mix until incorporated. Use a rubber spatula to fold in 1 cup of the toasted coconut. Spoon batter into the prepared pan and smooth the top with a spatula.
- Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. You will start the timer as soon as you close the oven door. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate.
- When the cake has cooled completely, prepare the glaze by whisking together the powdered sugar, lime juice and vanilla. Spoon over cake and sprinkle with remaining toasted coconut.
User Reviews
Overall Rating
4.6
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