coconut lime cake

This incredibly fluffy lime cake is soaked in sweetened coconut milk and topped with coconut whipped cream. Think of a cross between a tres leches cake and a poke cake, where it’s not as drenched as tres leches but the soak isn’t thick enough to produce the poke cake effect - all while producing a delicious texture. It’s also incredibly light and not too sweet, making it the perfect easy cake for Summer!

Coconut Soaked Lime Cake

(262 grams) all-purpose flour

cornstarch

tsp baking soda

tsp kosher salt

(250 grams) granulated sugar

limes

(112 grams) unsalted butter, room temp

eggs, room temp

tsp vanilla extract

(60 grams) lime juice

(180 grams) canned full fat coconut milk

(120 grams) canned full fat coconut milk

tsp coconut extract

heavy whipping cream

condensed milk

Unsweetened coconut flakes, depending

lime

Preheat the oven to 350F and grease a 9&#215;13 baking dish.

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

In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the sugar and lime zest. Using your fingers, rub the zest into the sugar to release even more flavor.

Now add the butter and mix to combine. It will not turn smooth and creamy &#8211; more like wet sand.

Mix in the eggs one at a time, adding in the vanilla with the last egg. Scrape down the bowl and mix again until smooth.

Dump in the dry ingredients and mix. Switching to a rubber spatula, scrape down the bowl to make sure all of the ingredients are well combined.

Spread the batter in the prepared pan and bake for 30-35 minutes.

Lime Cake

While the cake bakes, combine all of the soak ingredients in a pourable measuring glass. 

When the cake is fresh from the oven, use a shop stick, skewer, or a fork to prick holes all throughout the cake. 

Pour over the soak and use a spoon or small offset spatula to make sure it’s evenly distributed. 

Allow the cake to cool before making the whipped cream. This can be done fully at room temperature, or allow the cake to sit at room temperature for 15 minutes and then transfer to the refrigerator to speed up the cooling process.

Coconut Soak

Using a hand or stand mixer with the whisk attachment, whip the heavy cream just until it ever-so-slightly starts to thicken. 

Then pour in the rest of the sweetened condensed milk along with the coconut extract and whip until it reaches soft peaks. 

Spread the whipped cream over the cake and top with coconut flakes and lime zest. 

When slicing and serving the cake, the soak can make the bottom a bit sticky so I suggest using a small spatula to lift out the slides. Enjoy!

Coconut Whipped Cream

Just FYI there is no mention of the vanilla in the cake prep instructions! I just added when I mixed all the wet ingredients. Amazing and addictive cake!

Top 1 coconut lime cake recipes from across the web

The most viewed coconut lime cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Soaked Lime Cake

Top 1 coconut lime cake recipes from across the web

The most viewed coconut lime cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Soaked Lime Cake

The most viewed coconut lime cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine