Ginger Lime Coconut Cake with Marshmallow Frosting
Meet your new favorite dessert: Ginger Lime Coconut Cake with Marshmallow Frosting! This vibrant, tropical-inspired cake bursts with flavor, combining the zing of freshly grated ginger and lime zest with the creamy richness of coconut milk and shredded coconut. The moist, tender layers are perfectly complemented by a light, fluffy marshmallow frosting kissed with a hint of lime juice, creating a showstopping finish. Topped with a dusting of powdered sugar or garnished with lime slices and shredded coconut, this cake is as visually stunning as it is delicious. Ideal for celebrations or as a refreshing treat, this recipe is an irresistible blend of citrusy brightness and sweet decadence that will transport your taste buds to paradise. Ready in just over an hour and serving 12, it’s the perfect dessert to wow any crowd.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime zest
- 1.25 cups unsweetened coconut milk
- 0.5 cups vegetable oil
- 3 units large eggs
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- 4 units egg whites
- 0.5 cups light corn syrup
- 0.25 teaspoons cream of tartar
- 2 tablespoons lime juice
- 1 tablespoon powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, grated ginger, and lime zest. Whisk until well-blended.
In a separate medium bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix.
Fold in the shredded sweetened coconut gently until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
While the cakes cool, prepare the marshmallow frosting. In a large heatproof bowl, whisk together the egg whites, granulated sugar, light corn syrup, cream of tartar, and lime juice.
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Heat the mixture while whisking constantly until the sugar is fully dissolved and the mixture is warm to the touch (about 3-5 minutes).
Remove the bowl from heat and use an electric mixer to beat the egg white mixture on high speed until stiff, glossy peaks form (about 5-7 minutes).
Once the cakes are completely cool, spread a generous layer of marshmallow frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Optional: Dust the cake with powdered sugar or decorate with lime slices and shredded coconut for a garnish.
Chill the cake in the refrigerator for at least 30 minutes before serving to make slicing easier. Serve and enjoy your Ginger Lime Coconut Cake with Marshmallow Frosting!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 37.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
