Description
A luscious Coconut Soaked Lime Cake that combines zesty lime flavor with rich coconut milk and a sweet condensed milk soak. Topped with fluffy coconut whipped cream, toasted coconut flakes, and lime zest, this moist and tangy dessert is perfect for any occasion.
Ingredients
Scale
Cake 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
Soak Ingredients
- 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
Whipped Cream Topping
- 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
Instructions
- Preheat the Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Set aside for later use.
- Flavor the Sugar: In a large mixing bowl, combine the granulated sugar and zest of 3 limes. Use your fingers to rub the zest into the sugar to release the oils and enhance the lime flavor.
- Add Butter to Sugar Mixture: Add the room temperature unsalted butter to the lime-scented sugar and mix. The texture will resemble wet sand rather than smooth cream.
- Incorporate Eggs and Vanilla: Mix in eggs one at a time, ensuring each is fully blended before adding the next. Add the vanilla extract with the last egg. Scrape down the sides and mix again until the batter is smooth.
- Add Lime Juice and Coconut Milk: Mix in the fresh lime juice and 3/4 cup canned full fat coconut milk to the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to scrape the bowl gently and ensure everything is well combined without overmixing.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Coconut Soak: While the cake is baking, combine 1/2 cup sweetened condensed milk, 1/2 cup canned full fat coconut milk, 1/2 tsp coconut extract, and zest of 2 limes in a pourable container.
- Poke Cake Holes: When the cake is fresh from the oven, use a skewer, fork, or chopstick to prick holes evenly all throughout the top of the cake, allowing the soak to penetrate deeply.
- Pour Soak Over Cake: Slowly pour the coconut soak evenly over the warm cake. Use a spoon or offset spatula to distribute it to ensure full coverage and absorption.
- Cool the Cake: Allow the soaked cake to cool completely at room temperature. Optionally, after 15 minutes, transfer it to the refrigerator to speed up the cooling process.
- Make Coconut Whipped Cream: Using a stand or hand mixer with a whisk attachment, whip 2 cups heavy cream until just starting to thicken. Gradually add the remaining sweetened condensed milk and 1/2 tsp coconut extract, whipping until soft peaks form.
- Top the Cake: Spread the coconut whipped cream evenly over the cooled cake.
- Garnish: Sprinkle the top with coconut flakes (sweetened or unsweetened, according to preference) and zest of 1 lime for a bright, fresh finish.
- Serve: When slicing, use a small spatula to lift sticky slices from the pan due to the soak. Enjoy this moist and flavorful coconut lime cake!
Notes
- The soak makes the bottom of the cake a bit sticky; use a spatula to lift slices when serving.
- For a stronger coconut flavor, toast the coconut flakes before sprinkling on top.
- Make sure all wet ingredients like eggs and butter are at room temperature for better mixing.
- You can refrigerate the cake after soaking and before adding whipped cream to enhance soaking.
- If coconut extract is unavailable, substitute with a few drops of vanilla extract but flavor will be milder.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut lime cake, coconut soaked cake, lime dessert, coconut whipped cream, tropical cake, moist cake, lime zest cake
