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An ultra-soft coconut-lime cake with a light glaze. Ultra gourmet, it can be prepared in just a few minutes and is child's play to make, believe me. Beware, it's highly addictive...
💙 Why will you love this recipe?
- It's deliciously gourmet and takes us on a journey.
- It only takes a few minutes to prepare, and then it's in the oven!
- It keeps well for several days
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🤔 Which coconut cream should I buy?
Choose coconut products from Brazil, Colombia, Hawaii, India and the Philippines, which are generally not supplied by companies that exploit monkeys.
🍴Utensils used in this recipe
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Buy Now → As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time.
But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
👩🏻🍳Chef's tips
- Use a digital scale to weight your ingredients.
- The choice of pan is CRUCIAL: use an 8-inch stainless stainless cake pan. If you use a different size pan, the cooking time will vary. And if you use another material, such as a silicone mold, I can't guarantee the result, and this may also alter the cooking time.
- Don't over-mix the flour and baking powder mixture: the more you mix, the denser the cake will be.
- Allow the cake to cool totally before applying the icing, otherwise it will melt and not harden.
❄️Storage
This cake can be kept for 72 hours. Once cold, place in an airtight container and leave at room temperature. Otherwise, it may harden...
If you make this coconut lime cake, it would be so nice if you could leave me a comment and write down the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok or even send me a photo - I love seeing my dishes in your homes!
📖 Recette
Coconut lime cake
Ingredients
For the Cake
- ¼ ⅛ cups unsalted butter softened (90g)
- ½ ⅓ cups brown sugar (180g)
- 3 eggs
- ½ cup coconut cream (125g)
- 1 cup shredded coconut (75g)
- ⅓ cup lime juice (75g)
- 1 ¼ cups all-purpose flour (150g)
- 2 ½ teaspoons baking powder (10g)
For optional glaze
- 1 cup powdered sugar (120g)
- 1 tablespoon lime juice
- 3 tablespoons coconut cream
Instructions
- Preheat your oven to 355°F/180°C on natural convection/static heat high and low. Using an electric mixer, whip the softened butter and brown sugar in a large bowl for 2 minutes, until pale.
- Add the eggs, coconut cream, shredded coconut and lime juice to the large bowl.
- In a small bowl, combine the flour and baking powder. Add it to the bowl and mix just until the flour disappears. Once done, stop mixing: the more you mix, the denser the cake will be.
- If your cake pan is not non-stick, butter it generously, then pour the mixture into the pan. Bake for 40-45 minutes, until the crust is golden.
For the glaze (optional)
- Prepare the glaze only when the cake is thoroughly chilled. Warm the coconut cream, then mix the powdered sugar, lime juice and warm coconut cream in a bowl.
- Pour over the cold cake, spread and leave at room temperature for 20 to 30 minutes, until the glaze hardens slightly.
Notes
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- The choice of pan is CRUCIAL: use an 8-inch stainless stainless cake pan. If you use a different size pan, the cooking time will vary. And if you use another material, such as a silicone mold, I can't guarantee the result, and this may also alter the cooking time.
- Don't over-mix the flour and baking powder mixture: the more you mix, the denser the cake will be.
- Allow the cake to cool totally before applying the icing, otherwise it will melt and not harden.
- Storage - this cake can be kept for 72 hours. Once cold, place in an airtight container and leave at room temperature. Otherwise, it may harden...
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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