Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup desiccated coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/4 cup freshly squeezed lime juice
- 2 tbsp lime zest
Special Equipment Needed:
- Two 8-inch round cake pans
- Electric mixer
- Mixing bowls
- Zester
- Sifter
Step-by-Step Instructions:
1. Preheat your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk and lime juice. Mix until just combined.
6. Fold in the desiccated coconut and lime zest.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
10. Once cooled, spread a layer of whipped cream or frosting on one cake layer, then place the other cake layer on top.
11. Garnish with additional lime zest and desiccated coconut.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 23g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 270mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use sweetened coconut flakes instead of desiccated coconut.
- Instead of coconut milk, you can use regular milk or almond milk.
- You can substitute lemon juice and zest for the lime juice and zest.
Variations:
- Add a layer of sliced fresh strawberries or raspberries between the cake layers.
- Top the cake with a coconut cream cheese frosting.
- Use lime curd instead of whipped cream as a filling.
Tips and Tricks:
- Make sure your butter is at room temperature before starting.
- Sift your dry ingredients to ensure a light and fluffy cake.
- Don't overmix the batter, or the cake will be tough.
- Use freshly squeezed lime juice and zest for the best flavor.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Allow the cake to come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter. Garnish with additional lime zest and desiccated coconut.
Garnishes:
- Lime zest
- Desiccated coconut
- Fresh berries
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sparkling wine or champagne.
Suggested Side Dishes:
- Fresh fruit salad
- Mixed green salad with a citrus vinaigrette
Troubleshooting Advice:
- If the cake is too dry, try adding more coconut milk or lime juice to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
Food Safety Advice:
- Make sure to wash your hands and all equipment thoroughly before starting.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food History:
The Victoria sponge cake is a classic British cake that dates back to the 19th century. It is named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea.
Flavor Profiles:
This coconut and lime Victoria sponge cake is light and fluffy with a tropical twist. The coconut adds a nutty sweetness, while the lime adds a tangy citrus flavor.
Serving Suggestions:
Serve this cake as a dessert or as a sweet treat with your afternoon tea.
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