Name: Coconut Soaked Lime Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
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 temperature; 3 large eggs, room temperature; 1 tsp vanilla extract; 1/4 cup (60g) lime juice; 3/4 cup (180g) canned full fat coconut milk; 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; 2 cups heavy whipping cream; Leftover sweetened condensed milk (from the same 14 oz can); 1/2 tsp coconut extract; Unsweetened or sweetened coconut flakes, depending on your preference; Zest of 1 lime

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 temperature

3 large eggs, room temperature

1 tsp vanilla extract

1/4 cup (60g) lime juice

3/4 cup (180g) canned full fat coconut milk

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

2 cups heavy whipping cream

Leftover sweetened condensed milk

1/2 tsp coconut extract (for whipped cream)

Unsweetened or sweetened coconut flakes, depending on your preference

Zest of 1 lime (for topping)

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×13-inch baking dish.

Step 2: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, combine the sugar and the zest of 3 limes. Use your fingers to rub the zest into the sugar to enhance the lime flavor.

Step 4: Add the butter to the lime-sugar mixture and mix until it resembles wet sand.

Step 5: Add the eggs one at a time, mixing well after each addition. Add the vanilla extract with the last egg. Scrape down the bowl and mix until smooth.

Step 6: Mix in the lime juice and 3/4 cup coconut milk until combined.

Step 7: Add the dry ingredients and mix gently. Use a rubber spatula to scrape down the sides of the bowl and ensure everything is well incorporated.

Step 8: Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: While the cake bakes, prepare the coconut soak by combining 1/2 cup sweetened condensed milk, 1/2 cup coconut milk, 1/2 tsp coconut extract, and the zest of 2 limes in a pourable container.

Step 10: Once the cake is out of the oven, use a skewer or fork to prick holes all over the surface.

Step 11: Pour the coconut soak evenly over the warm cake, using a spoon or offset spatula to help distribute it.

Step 12: Let the cake cool completely. You can leave it at room temperature or speed up cooling by placing it in the refrigerator after 15 minutes.

Step 13: To make the whipped cream, use a mixer with a whisk attachment to whip the heavy cream just until it slightly thickens.

Step 14: Add the remaining sweetened condensed milk and 1/2 tsp coconut extract, then whip until soft peaks form.

Step 15: Spread the whipped cream over the cooled cake. Top with coconut flakes and the zest of 1 lime.

Step 16: When serving, use a small spatula to lift the slices carefully, as the soak can make the bottom sticky. Enjoy!

Tips & Variations

For extra texture, toast the coconut flakes before sprinkling them on top.

Substitute lime zest and juice with lemon for a different citrus twist.

Use coconut cream instead of coconut milk for a richer soak.

If you prefer less sweetness, reduce the sweetened condensed milk in the soak and whipped cream slightly.

FAQs

Can I use fresh coconut milk instead of canned?

Yes, fresh coconut milk can be used, but canned coconut milk is preferred for its consistent fat content which helps keep the cake moist and flavorful.