Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup coconut milk
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 1 cup shredded coconut
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk and lime juice. Mix until just combined.
5. Fold in the lime zest and shredded coconut.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
12-14 servings
Nutritional information:
Calories: 370
Fat: 20g
Saturated Fat: 13g
Cholesterol: 100mg
Sodium: 240mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- Lemon juice and zest can be substituted for lime juice and zest.
- You can use sweetened or unsweetened shredded coconut.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter.
- Drizzle a glaze made of powdered sugar and lime juice over the cooled cake.
- Top the cake with whipped cream and toasted coconut.
Tips and tricks:
- Be sure to properly grease and flour the bundt pan to prevent sticking.
- Use room temperature ingredients for best results.
- Toast the shredded coconut before adding it to the batter for extra flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Top the cake with lime slices and toasted coconut.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges to loosen it before flipping it out.
- If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
Food safety advice:
Be sure to properly store the cake to prevent spoilage.
Food history:
Bundt cakes originated in Germany in the early 1900s and became popular in the United States in the 1950s.
Flavor profiles:
This cake has a sweet and tangy flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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