Tangy lime coconut cake with lip smacking buttercream lime frosting. Moist and fragrant, decorated with lime zest for added zing and colour.
Yes, I used that word, “moist”! 20% probably just cringed, apparently, that is the percentage of people who hate the word. Why don’t people like using a perfectly acceptable adjective to describe food?
It seems it reminds them of bodily functions. According to research, mainly young well educated women have an issue with “moist” (whoops I did it again). I’m old and cranky, therefore I deem it an appropriate word when describing a cake.
That is unless the cake is dry. This tangy lime coconut cake is not.
I’ve underplayed the lime in the cake itself, the major tang factor comes from the frosting. Purely a personal choice, Mac’s diet doesn’t allow him to eat tangy food. My theory was he could remove the icing and all would be satisfied. The theory proved correct and we all enjoyed the cake.
The lime zest in the cake adds a wonderful lime aroma and delicate taste, without the zing. If you require more tang in your tangy lime and coconut cake add some lime juice into the cake batter when you add the coconut milk. Removing some coconut milk in order to still have ½ cup of liquid.
Do tell does the word “moist” make the hairs on the back of your neck stand up? Or are you like me and find it an acceptable word in the English language?
Other Awesome Cake Recipes
Tangy Lime Coconut Cake with Lime Frosting
- 80 grams (1 cup) desiccated coconut
- 65 ml (1/4 cup) coconut milk
- 175 grams butter softened
- 2 limes zest only
- 200 grams (1 cup) caster sugar
- 4 eggs
- 250 grams (2 cups) self raising flour sifted
- 125 (½ cup) coconut milk
- 125 grams butter softened
- 2 ½ cups icing sugar sifted
- 1 lime zest and juice
- In a small bowl combine coconut and 65ml coconut milk. Mix well leave coconut to absorb liquid for half an hour.
- Pre heat oven 170°C ( 340 F°). Grease and line a 20cm/8 inch round cake tin.
- Cream butter, zest and sugar in a large bowl. Once pale yellow in colour add eggs one at a time. Scrape side of the bowl between each addition.
- Add half the flour and coconut milk, mix well and then add the rest of the flour.
- Mix through coconut.
- Place cake batter in greased and lined tin. Bake for 35 minutes or until cooked through and golden.
- Turn out on to a cake rack to cool.
- When completely cool ice with lime frosting and sprinkle with lime zest.
- To make the lime frosting: Beat butter until light and fluffy, continue beating while adding icing sugar and then slowly add lime juice.
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