May 13, 2015

19 | 52 Lime Cake with Coconut

It's summer!
Well, not really. But the weather sure does suggest it!
And what's not to love about high temperatures. 
(Well, yes, a couple of things. But let's focus on the - literally - bright side, shall we?)

Limes and coconuts. There's few things that scream SUMMER right into your face than these.
So let's bake them into a cake:

Lime Cake with Coconut

375 g ( 2 3/4 cups) flour
1 1/2 teaspoons baking powder
2 teaspoons vanilla (or 2 packets vanilla sugar)
8 tablespoons coconut, shredded
2 limes (zest of 1 lime and juice of 2 limes)
200 g (1 3/4 sticks) butter, room temperature
300 g (1 1/2 cups) sugar
6 eggs
200 ml (3/4 cups plus 2 tablespoons) Batida de Coco (coconut liqueur) or coconut cream
200 g (1 1/2 cups) powdered sugar
shredded coconut, for sprinkling
  • Preheat oven to 180ºC (355ºF).
  • In a bowl, combine flour, baking powder, shredded coconut and a pinch of salt.
  • In a second bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time.
  • Add coconut liqueur or cream and beat together.
  • Add flour mix, vanilla, and 2 tablespoons of lime juice and beat for another minute. Add lime zest.
  • Pour batter into prepared loaf pan (about 30 x 10 cm / 12 x 4 in) and bake on second lowest rack for 50-60 minutes or until golden brown. Let cool and take out of pan.
  • Combine powdered sugar with 4-5 tablespoons of lime juice. Glaze cake and sprinkle with shredded coconut.

My modifications:
I used half whole-grain flour and a bit less sugar (250 g instead of 300 g) which both worked very well. I made the non-alcoholic version and put a bit of the coconut cream into the glaze as well.

The taste:
Very good. Very moist and spongy. Could be a bit more limey and coconutty for my taste. But it is very good and summery.

What are your favorite summer flavors combined in a cake?

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