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–+ servings
Coconut Soaked Lime Cake

Indulgent Coconut Soaked Lime Cake That's a Summer Must-Try

This Coconut Soaked Lime Cake combines light coconut sweetness with fresh lime, creating a refreshing summer dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: easy cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-Purpose Flour substitute with gluten-free flour blend
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter or coconut oil for dairy-free
  • 1.5 cups Granulated Sugar reduce for less sweetness
  • 3 large Eggs
  • 1 cup Coconut Milk use full-fat for richness
  • 1 can Sweetened Condensed Milk
  • ½ cup Lime Juice fresh limes preferred
  • 1 tablespoon Lime Zest fresh limes preferred
  • 1 teaspoon Coconut Extract optional
Topping Ingredients
  • 1 cup Heavy Cream or vegan cream for dairy-free
  • 1 cup Coconut Flakes optional garnish

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • 9x13-inch baking pan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. Cream the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs to the creamed mixture, one at a time, beating well after each addition.
  5. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top. Bake for 30 minutes.
  7. Whisk together the coconut milk, sweetened condensed milk, lime juice, and lime zest while the cake bakes.
  8. Poke holes in the warm cake and pour the soak mixture over it, allowing it to penetrate.
  9. Let the cake cool completely in the pan.
  10. Whip the cream until soft peaks form, then add remaining condensed milk and coconut extract.
  11. Spread the whipped cream over the cooled cake and garnish with coconut flakes and lime zest.
  12. Slice and serve with fresh berries or coconut ice cream.

Nutrition

Serving: 12slicesCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze unfrosted cake for longer storage.

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