Coconut Lime Spring Cake

Indulge in the tropical flavors of this Coconut Lime Spring Cake, a delightful dessert that combines the zesty brightness of lime with the sweet, creamy notes of coconut. Perfect for spring gatherings or as a refreshing treat, this cake offers a moist and tender crumb, complemented by a luscious lime-infused frosting and a sprinkle of toasted coconut.

Why You’ll Love This Recipe

This cake brings together the invigorating taste of fresh limes and the rich, tropical essence of coconut, creating a harmonious blend that’s both refreshing and satisfying. Its moist texture and balanced sweetness make it an ideal choice for those seeking a dessert that’s not overly heavy. Additionally, the combination of lime zest and juice ensures a vibrant citrus flavor in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Cake:
  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Eggs
  • Lime zest
  • Fresh lime juice
  • Coconut milk
  • Desiccated coconut
• For the Frosting:
  • Unsalted butter, softened
  • Powdered sugar
  • Fresh lime juice
  • Lime zest
  • Coconut extract (optional)
  • Toasted coconut flakes (for garnish)

Directions

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the lime zest and fresh lime juice.
   • Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
   • Fold in the desiccated coconut until evenly distributed.
2. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans.
   • Bake for 25-30 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 to wire racks to cool completely.
3. Prepare the Frosting:
   • In a mixing bowl, beat the softened butter until creamy.
   • Gradually add powdered sugar, beating until smooth.
   • Mix in fresh lime juice, lime zest, and coconut extract (if using) until the frosting is light and fluffy.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
   • Place the second cake layer on top and frost the top and sides of the cake.
   • Garnish with toasted coconut flakes and additional lime zest if desired.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.
• Preparation Time: About 20 minutes.
• Cooking Time: Approximately 25-30 minutes.
• Total Time: Around 1 hour, including cooling and assembly.

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
• Vegan Adaptation: Use plant-based butter and replace eggs with a suitable egg substitute. Ensure the coconut milk used is dairy-free.
• Additional Fillings: Consider adding a layer of lime curd between the cake layers for an extra burst of citrus flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw at room temperature before frosting.
• Reheating: If desired, individual slices can be warmed in the microwave for 10-15 seconds to enhance the flavors.

FAQs

How can I ensure my cake is moist?

To achieve a moist cake, avoid overmixing the batter and ensure you do not overbake it. Using ingredients like coconut milk also contributes to a tender crumb.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is recommended for the best flavor, but bottled lime juice can be used in a pinch. Keep in mind that the flavor may be slightly different.

Is it necessary to use coconut extract in the frosting?

Coconut extract enhances the coconut flavor but is optional. The cake will still have a delightful coconut taste from the coconut milk and desiccated coconut.

How do I toast coconut flakes?

To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake on the day of serving for optimal freshness.

What can I use instead of desiccated coconut?

If desiccated coconut is unavailable, you can use shredded unsweetened coconut as an alternative.

How do I prevent the frosting from becoming too runny?

Ensure the butter is softened but not melted, and add powdered sugar gradually. If the frosting is too runny, add more powdered sugar until the desired consistency is achieved.

Can I add nuts to this cake?

Yes, adding chopped nuts like pecans or walnuts can provide additional texture and flavor. Fold them into the batter along with the desiccated coconut.

What type of coconut milk is best for this recipe?

Full-fat canned coconut milk is recommended for a richer flavor and moist texture.

How can I make the cake more lime-flavored?

Increase the amount of lime zest and juice slightly in both the cake batter and frosting to intensify the lime flavor.

Conclusion

This Coconut Lime Spring Cake is a delightful fusion of tropical flavors, making it a perfect dessert for any occasion. Its moist texture, combined with the zesty lime and sweet coconut, offers a refreshing and satisfying treat. Whether you’re celebrating a special event or simply indulging your sweet tooth, this cake is sure to impress.

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