Put the Lime in the Coconut Cake
Dive into tropical bliss with our "Put the Lime in the Coconut Cake," a luscious dessert that blends zesty lime and creamy coconut for the ultimate flavor harmony. This crowd-pleasing cake combines moist layers infused with fresh lime juice, lime zest, and rich coconut milk, creating a light yet indulgent crumb. Topped with a velvety lime-infused cream cheese frosting and garnished with toasted shredded coconut, every bite bursts with exotic, citrusy sweetness. Perfect for summer gatherings or any occasion that calls for a bright, refreshing dessert, this cake is as visually stunning as it is delicious. Easy to make and ready in just an hour, this recipe will quickly become your go-to for tropical-inspired treats!
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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 cup unsweetened shredded coconut
- 0.75 cups unsalted butter, softened
- 4 whole eggs, large
- 0.25 cups fresh lime juice
- 2 tablespoons lime zest
- 1 cup coconut milk (full-fat)
- 2 teaspoons vanilla extract
- 1.5 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 2 tablespoons fresh lime juice (for frosting)
- 0.5 cups shredded coconut, toasted (for garnish)
- 4 slices lime slices (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened shredded coconut.
Using an electric mixer, beat the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, lime juice, lime zest, coconut milk, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined and no lumps remain. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Add powdered sugar gradually, one cup at a time, mixing well between additions. Stir in the lime juice until the frosting is light and fluffy.
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Sprinkle the toasted shredded coconut over the top and sides of the cake, pressing gently to adhere. Garnish with lime slices if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 42.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 194 mg | 4% | |
*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.
