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.
Coconut Lime Cake
Servings 2 25 cm long loaf cake pans
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
- toasted coconut chips
Preheat oven to 170c degrees and grease the molds.
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.
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.
Add coconut, flour and baking powder and mix just until you get a smooth batter.
Transfer the mixture into molds.
Bake the cake for about 30-40 minutes or until a toothpick stuck in the center of the cakes comes out with moist crumbs.
Cool completely before frosting.
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.
Spoon the icing over the cakes.
Decorate with toasted coconut chips and serve.
- 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.