Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/4 cup fresh lime juice
- 2 tbsp lime zest
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat the butter and coconut oil together until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, 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 pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 21g
Saturated Fat: 14g
Cholesterol: 105mg
Sodium: 270mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 34g
Protein: 5g
Substitutions for ingredients:
- You can use vegetable oil instead of coconut oil.
- You can use lime extract instead of lime zest.
Variations:
- You can add 1/2 cup of chopped macadamia nuts to the batter for added crunch.
- You can drizzle a lime glaze over the cooled cake by mixing 1 cup of powdered sugar with 2 tbsp of lime juice.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter to avoid a tough cake.
- Toast the shredded coconut for added 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 oven for 10-15 minutes or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with lime slices and toasted coconut.
Garnishes:
Lime slices and toasted coconut.
Pairings:
Serve 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 too dry, try adding more coconut milk or lime juice to the batter.
- If the cake is too moist, try reducing the amount of coconut milk or lime juice in the batter.
Food safety advice:
Make sure to properly store the cake to avoid spoilage.
Food history:
Coconut and lime are popular flavors in tropical cuisine, and this cake is a delicious combination of the two.
Flavor profiles:
Sweet, tangy, and tropical.
Serving suggestions:
Serve the cake as a dessert or a sweet treat for brunch.
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