Coconut Lime Cake: How to make soft and spongy Coconut Cake…
Of homemade cakes we can never have enough, we go in search of new yummy combinations for our delicious snacks! Today we offer exotic notes with the soft coconut and lime cake. This is a soft cake with an appealing taste, made with part butter and coconut oil in the dough so as to accentuate the aromatic note even more. Perfect to enjoy at breakfast or snack time, perhaps accompanied by a fresh fruit juice, or to serve as an end to a meal with a scoop of ice cream. If you enjoyed our coconut cake, you will love this tantalizing variation!
Ingredients:
- 200g (2 cups) desiccated coconut or unsweetened shredded coconut
- 200g (1 2/3 cups) plain flour or all-purpose flour
- 2 limes
- 100g (1/2 cup) coconut oil
- 150g (2/3 cup) unsalted butter, softened
- 180g (1 cup) light brown sugar
- 1 whole egg (approximately 55g or 1 large egg)
- 3 egg yolks
- 16g (4 tsp) baking powder
How to Prepare Coconut Lime Cake:
- To prepare the soft coconut and lime cake in a large bowl pour the soft butter, sugar and lime zest. Work with electric whisk.
- Add the whole egg and process a few seconds. Then add the egg yolks as well and process until fully absorbed.
- Incorporate the coconut oil in a trickle left at room temperature, so it will be fluid and more convenient to pour in.
- Now add the 00 flour , coconut rapè and baking powder to the mixture. Once you have a smooth and soft mixture, pour in the juice of two limes.
- Knead the mixture a few more seconds. Line a 21-cm mold with baking paper, pour in the dough. Pour in the dough and level it with the back of a spoon . Transfer the mixture to a 21-cm mold lined with baking paper. Gently level the surface with a spoon, decorate with a little coconut rapè and bake at 150°C (300°F) for 45 min. Remove from the oven, allow to cool.
- Decorate with little coconut rapè and bake in preheated static oven at 150°C (300°F) for 45 min. Remove from oven, let cool, then unmold and enjoy coconut and lime soft cake.
Bon Appétit!
