Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup freshly squeezed lime juice
- 1/2 cup shredded coconut
- 1/2 cup sweetened condensed milk
- 1/4 cup lime zest
Special Equipment Needed:
- 9-inch square baking pan
- Electric mixer
- Whisk
- Zester
Step-by-Step Instructions:
1. Preheat the oven to 350°F and grease a 9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. In a separate bowl, whisk together the coconut milk, lime juice, and shredded coconut.
8. Add the wet ingredients to the dry ingredients and mix until just combined.
9. Pour the batter into the prepared baking pan and spread evenly.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow to cool completely before adding the topping.
12. To make the topping, whisk together the sweetened condensed milk and lime zest.
13. Spread the topping over the cooled cake and sprinkle with additional shredded coconut, if desired.
14. Cut into bars and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12 bars
Nutritional Information (per serving):
Calories: 270
Fat: 11g
Carbohydrates: 37g
Protein: 4g
Substitutions for Ingredients
- Unsalted butter: You can substitute vegan butter or margarine.
- Coconut milk: You can substitute almond milk or any other type of non-dairy milk.
- Lime juice: You can substitute lemon juice.
Variations:
- You can add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- You can add 1/2 cup of dried fruit to the batter for a sweet and chewy texture.
Tips and Tricks:
- Make sure to measure the ingredients accurately for best results.
- Make sure to beat the butter and sugar together until light and fluffy for a light and airy texture.
- Make sure to spread the topping evenly over the cooled cake for best results.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-60 seconds, or until heated through.
Presentation Ideas:
- Serve the cake on a platter with fresh fruit and mint leaves.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Fresh fruit
- Mint leaves
- Whipped cream
- Ice cream
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Smoothie
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to store the cake in an airtight container at room temperature.
- Make sure to discard any leftovers after 3 days.
Food History:
Coconut lime bar cake is a classic dessert that originated in the Caribbean islands. It is a popular treat that is enjoyed all over the world.
Flavor Profiles:
This cake has a sweet and tangy flavor with a hint of coconut.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Serve the cake with a cup of coffee or tea.
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