Description
This Coconut Soaked Lime Cake is a moist, flavorful dessert combining zesty lime with rich coconut soak and creamy coconut whipped topping. The cake is baked to perfection, soaked in a luscious coconut and lime mixture, then topped with lightly sweetened coconut whipped cream and toasted coconut flakes for an indulgent tropical treat perfect for gatherings.
Ingredients
Cake
- 1 3/4 cups (225g) all-purpose flour, spooned and leveled
- 1 tbsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cup (250g) granulated sugar
- Zest of 6 limes, divided
- 1/2 cup (112g) unsalted butter, room temperature
- 3 tbsp coconut oil (refined or unrefined), room temperature
- 3 large eggs
- 1 tsp vanilla bean paste
- 1/4 cup (60g) lime juice (about 3 to 4 limes)
- 13.6 oz can full fat coconut milk, divided
- 14 oz can sweetened condensed milk, divided
- 1/2 tsp coconut flavoring
Coconut Whipped Cream
- 2 cups (480g) heavy whipping cream, cold
- 1/2 tsp coconut flavoring
Topping
- Sweetened coconut flakes, for topping
- Zest of 1 lime, for topping
Instructions
- Prepare the pan and dry ingredients: Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking dish. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Set this dry mix aside.
- Cream sugar and zest: In a large mixing bowl, combine the granulated sugar and zest of 3 limes. Rub the lime zest into the sugar with your fingers to release the oils and enhance the flavor.
- Mix butter, coconut oil, eggs, and vanilla: Add the unsalted butter and coconut oil to the sugar and zest mixture. Beat using a hand or stand mixer with the paddle attachment until creamy and well combined, about 1 minute. Then add the eggs and vanilla bean paste, mixing until fully incorporated, about 30 seconds.
- Add dry ingredients and wet liquid: Gradually add the dry flour mixture to the wet ingredients while mixing. Halfway through mixing, pour in the lime juice and 1 cup (240g) of the coconut milk. Continue mixing until the batter is smooth and uniform. Finish folding the mix with a silicone spatula to ensure even combining.
- Bake the cake: Pour the thin batter evenly into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes or until the cake is evenly puffed and the center springs back when lightly tapped.
- Prepare the coconut soak mixture: While the cake bakes, combine the remaining coconut milk (a little over 1/2 cup), 1/2 cup (120g) sweetened condensed milk, zest of 2 limes, 1/2 tsp coconut flavoring, and 2 tablespoons water in a pourable container. Beat with a fork until smooth and fluid.
- Soak the cake: When the cake is freshly baked and still warm, prick holes all over the surface using a skewer or fork. Pour the coconut soak mixture evenly over the cake, allowing it to soak in. Let sit for a couple of minutes, then transfer the cake to the refrigerator uncovered for about 1 hour to cool completely. Cover with plastic wrap if storing longer.
- Make coconut whipped cream: Using a hand or stand mixer with the whisk attachment, whip the cold heavy cream on high speed until it just starts to thicken slightly. Slowly pour in the remaining sweetened condensed milk and the second 1/2 tsp of coconut flavoring. Continue whipping until soft peaks form.
- Assemble and garnish: Spread the coconut whipped cream evenly over the fully cooled and soaked cake. Sprinkle with sweetened coconut flakes and the zest of the remaining lime for garnish.
- Serve: When slicing, use a small spatula to lift out slices as the soaked cake bottom may be slightly sticky. Enjoy this tropical lime and coconut cake chilled or at room temperature.
Notes
- Rub the lime zest into the sugar to release maximum lime flavor and aroma for the cake batter.
- Using a silicone spatula at the end of mixing ensures the ingredients are evenly incorporated without overmixing.
- Pricking holes into the cake before pouring the soak allows the coconut lime mixture to penetrate deeply, making the cake moist.
- If not consuming immediately, cover the cake with plastic wrap after it has completely cooled to maintain freshness.
- The coconut whipped cream adds a light and creamy topping; whip to soft peaks to avoid overwhipping and curdling.
- Use a spatula when serving to handle the sticky bottom layer caused by the soak.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
