Lime and coconut are such a refreshing and delicious combination, I just had to make a cake that combines them. This is the fluffiest, moist and delicious lime cake ever, and it’s the best you’ll have next to your tea cup.
Photo: Natalie Levin
Coconut Lime Cake
Servings 2 25 cm long loaf cake pans
Ingredients
For the cake:
- 3 large eggs
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- pinch of salt
- 100 grams (1/2 cup) vegetable oil
- 200 grams (1 cup) coconut milk
- 90 ml. (1/3 cup) lime juice
- zest of 2 limes
- 60 grams (2/3 cup) grated coconut
- 280 grams (2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
For the glaze:
- 50-60 grams (5-6 tbsp.) powdered sugar
- 1-2 tsp. lime juice
Decoration:
- toasted coconut chips
Instructions
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Preheat oven to 170c degrees and grease the molds.
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In an electric mixer bowl fitted with a whipping tool, beat together eggs, sugar, vanilla and salt until you get a very fluffy and airy mixture.
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When the mixture is light and airy, reduce the mixer speed and add in oil, coconut milk, lime juice and zest in a thin stream while mixing, until the mixture is blended.
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Add coconut, flour and baking powder and mix just until you get a smooth batter.
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Transfer the mixture into molds.
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Bake the cake for about 30-40 minutes or until a toothpick stuck in the center of the cakes comes out with moist crumbs.
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Cool completely before frosting.
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Lime Glaze: In a small bowl stir together powdered sugar and lime juice. The mixture should be glossy and thick. If needed, add some more lime juice or powdered sugar.
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Spoon the icing over the cakes.
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Decorate with toasted coconut chips and serve.
Recipe Notes
- Keep the cake in a sealed container in the refrigerator up to 4-5 days.
- Instead of lime you can use lemon or even grapefruit.