Friday, February 4, 2011

Lime Coconut Cake.....

Lime Coconut Cake....

Here in the Pacific Northwest, Spring is just around the corner...I saw pussy willows the other day as I was driving, the daffodils and tulips are starting to poke is time to get the cobwebs cleaned out of the corners and get back outside and get the ground ready for to celebrate the coming of the warmth I celebrated with a Lime Cake.....I love Cake!!!! 

This is a great moist cake to have with coffee or has tons of lime flavor, and the soft coconut whip cream on top sets off the cake perfectly..this cake is a cake with substance, much like a carrot cake would be perfect for Spring and well as a nice finish for a spicy mardi gras dinner .....

Lime Coconut Cake
1 3/4 cubes of unsalted butter, softened
3/4 cup of sugar
1/1/3 cup of self-rising flour
3 eggs
peel of 2 limes grated

lime drizzle
1/2 cup powdered sugar
1/2 cup of fresh squeezed lime juice

1 cup of heavy cream
5 tablespoons of powdered coconut (can be purchased at an asian store)
3 teaspoons of sugar
splash of vanilla
zest of fresh lime for decorating

for the cake...lightly butter a 7 inch round deep pan (or a 9 inch regular)..preheat oven to 350 degrees.
Cream the butter and sugar together, then add the eggs and mix and then the flour sifted and lime...mix all together and put in baking dish....bake for 30-35 minutes...until toothpick comes out clean...

For the drizzle: When it comes out of the oven, immediately poke holes in the cake with a skewer or chopstick and pour the lime drizzle completely in pan...Can be placed in the fridge at this point and finished the next day..

For the topping: An hour before making the whip cream, place the whip cream in a bowl and add the coconut will rehydrate some...whip as usual for topping, adding the sugar when it is half way whipped and the vanilla at the end....sprinkle with lime peel....

cream the butter and sugar...

add the eggs...

the lime zest and can make your own self rising flour...(to 1 cup of flour add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and sift together)

place in pan.....and bake....

out of the oven.....

poke holes and drizzle with the sweetened lime juice....this would be a great time to let the cake absorb the juice and then pop it out of the pan and wrap tightly in plastic wrap and place in the fridge...(It had even more lime flavor the next day)
A great way to finish a meal....or for me and start one!

Cheers to Happy !!



  1. That cake looks delectable. I love that mound of frosting on it and that lime flavor must be so good. I have a sweet treat linky party on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link your cake up.

  2. I saw your cake on the "Sweets for a Saturday" when I posted my Meyer lemon polenta cake. I really like citrus in sweets and this cake looks delicious!

  3. I make a lime coconut cupcake and it is amazing. This looks absolutely delish too. Come visit me at Thanks!

    The Farm Girl

  4. Lime and coconut...this sounds wonderful! I like the sound of it being dense like a carrot cake. I really like that type of cake.