Coconut Lime Cake Recipe
If you are a regular reader of our blog, you know we love all things lime. When I saw Pinch My Salt’s Coconut Lime Cake, I immediately bookmarked the recipe. I knew I had to try it.
Joshua had a meeting the other day, so it was the perfect time for me to bake him a cake. I usually don’t bake cakes because it is just the two of us, but I knew Josh would devour this one and I was right. He loved it!
The cake was moist with a tender crumb. The cake part was really good, but the glaze is what made it shine. The lime flavor was perfect, not too tart, just right. The dusting of coconut also made it a very pretty cake.
When Josh got home, we enjoyed a piece of cake for dessert. Pure bliss! I will be making this one again.
Coconut Lime Cake
(adapted from Pinch My Salt)
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sweetened, flaked coconut, divided
1 stick butter, softened
1 1/4 cup granulated sugar
1 tablespoon grated lime zest
2 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
5 tablespoons lime juice, divided
1 cup powdered sugar
1. Preheat oven to 350 degrees with rack in the middle. Butter a 9-inch round cake pan, line bottom with a round of parchment paper then butter the parchment paper.
2. Into a medium bowl, sift together the flour, baking powder and baking soda. Measure out 1/2 cup of shredded coconut and process in a mini food processor until very finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside. Combine buttermilk and 2 tablespoons of lime juice; set aside.
3. Beat together butter, sugar, and lime zest with an electric mixer until very fluffy. Beat in eggs, one at a time. Turn mixer to low speed, add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Spoon batter into the buttered cake pan and smooth the top with a spatula. Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 40-45 minutes. Cool to warm, then turn out of pan and discard parchment.
5. Whisk together powdered sugar and the remaining three tablespoons of lime juice. Poke top of cake all over with a fork then pour glaze over the cake. Sprinkle with remaining 1/2 cup of coconut.