Coconut Soaked Lime Cake

Coconut Soaked Lime Cake Recipe

Why You Should Try Coconut Soaked Lime Cake

The Coconut Soaked Lime Cake is not just a dessert; it s an experience. This cake perfectly captures the essence of summer with its zesty lime flavor and creamy coconut texture. The combination of soaked cake and whipped cream creates a delightful contrast that is both refreshing and indulgent. Each bite transports you to a tropical paradise, making it an ideal choice for summer gatherings, barbecues, or any celebration where a light, flavorful dessert is needed. If you re looking for something that impresses both in taste and presentation, this cake is your go-to recipe.

Perfect Pairings for Your Cake

When serving Coconut Soaked Lime Cake, consider pairing it with fresh fruit or a scoop of vanilla ice cream. A side of tropical fruits like mango, pineapple, or berries enhances the cake s refreshing qualities. Alternatively, a scoop of coconut or lime sorbet can be a delightful addition, creating a harmonious flavor profile. For beverages, a glass of iced tea, lemonade, or even a tropical cocktail complements the cake beautifully, adding to the summery vibe. The versatility of this cake allows it to shine in various settings, from casual picnics to elegant dinner parties.

Storing and Serving Tips

To maintain the cake s moisture and flavor, store any leftovers in an airtight container in the refrigerator. The Coconut Soaked Lime Cake can last for up to four days, but it s best enjoyed fresh. When ready to serve, let the cake sit at room temperature for a few minutes to enhance the flavors before slicing. If desired, you can add additional coconut flakes or a sprinkle of lime zest on top for an eye-catching presentation. This cake is perfect for making ahead of time, allowing the flavors to meld together overnight for an even more delicious experience.

Variations to Explore

While the classic Coconut Soaked Lime Cake is a hit on its own, there are numerous variations to explore. For a twist, try adding fresh shredded coconut into the batter for added texture. You could also experiment with different citrus flavors by substituting lime with lemon or orange, creating a unique spin on the traditional recipe. For those who enjoy a bit of indulgence, consider drizzling a coconut caramel sauce on top before serving. Whatever variation you choose, the essence of this cake remains—a delightful, moist treat that is sure to please any palate.

Conclusion: A Must-Try Recipe

If you re looking for a cake that embodies the spirit of summer while delivering exceptional flavor, the Coconut Soaked Lime Cake is a must-try. Its light, fluffy texture combined with the rich coconut soak and whipped cream makes it a standout dessert that everyone will love. Whether you re baking for a special occasion or just treating yourself, this cake is sure to become a favorite in your recipe collection. Embrace the flavors of summer and enjoy every slice of this delicious creation!

coconut-soaked-lime-cake-recipe

This incredibly fluffy lime cake is soaked in sweetened coconut milk and topped with coconut whipped cream. A delightful summer dessert that combines the lightness of a poke cake with the moistness of tres leches.

Yield: 12 slices

Ingredients

  • 2 cups (262g) all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups (250g) granulated sugar
  • Zest of 3 limes
  • 1/2 cup (112g) unsalted butter, room temp
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 1/4 cup (60g) lime juice
  • 3/4 cup (180g) canned full fat coconut milk
  • Coconut Soak

  • 1/2 cup (170g) sweetened condensed milk (from a 14 oz can)
  • 1/2 cup (120g) canned full fat coconut milk
  • 1/2 tsp coconut extract
  • Zest of 2 limes
  • Coconut Whipped Cream

  • 2 cups heavy whipping cream
  • Leftover sweetened condensed milk
  • Unsweetened or sweetened coconut flakes, to taste
  • Zest of 1 lime

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine the sugar and lime zest, rubbing the zest into the sugar. Add the butter and mix until combined; it will resemble wet sand.
  4. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla with the last egg. Scrape down the bowl and mix until smooth.
  5. Mix in the lime juice and coconut milk, then add the dry ingredients. Use a rubber spatula to ensure all ingredients are combined.
  6. Spread the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, combine all coconut soak ingredients in a pourable measuring cup.
  8. Once the cake is out of the oven, use a skewer or fork to poke holes all over the cake. Pour the soak evenly over the top and let cool.
  9. To make the coconut whipped cream, whip the heavy cream until slightly thickened. Add the sweetened condensed milk and coconut extract, continuing to whip until soft peaks form.
  10. Spread the whipped cream over the cooled cake and top with coconut flakes and lime zest. For easier serving, use a small spatula to lift out slices.

Nutrition Information

Nutrition information is not currently available.

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