Lime Coconut Cake
A delightful cake blending zesty lime and rich coconut, perfect for summer gatherings and celebrations.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lime zest
- 1/4 cup lime juice
Flavor Enhancers
- 1 cup shredded coconut
Instructions
Preparation
- Gather all your ingredients for a smooth workflow.
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9 x 13 inch baking pan.
Mixing
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lime zest and lime juice.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk.
- Gently fold in the shredded coconut.
Baking
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
Serving
- Let the cake cool before serving.
Notes
Store leftovers in an airtight container in the fridge for up to a week. For longer storage, freeze individual slices wrapped in plastic. Reheat in the microwave for 15-20 seconds.