Coconut Soaked Lime Cake Recipe

Introduction

This Coconut Soaked Lime Cake is a delightful combination of tangy lime and rich coconut flavors soaked into a moist cake. Topped with fluffy coconut whipped cream and zesty lime, it’s a refreshing treat perfect for any occasion.

Ingredients

• 2 cups (262g) all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 cups (250g) granulated sugar
• Zest of 3 limes
• 1/2 cup (112g) unsalted butter, room temperature
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup (60g) lime juice
• 3/4 cup (180g) canned full fat coconut milk
• 1/2 cup (170g) sweetened condensed milk (from a 14 oz can)
• 1/2 cup (120g) canned full fat coconut milk
• 1/2 tsp coconut extract
• Zest of 2 limes
• 2 cups heavy whipping cream
• Leftover sweetened condensed milk
• 1/2 tsp coconut extract
• Unsweetened or sweetened coconut flakes, depending on your preference
• Zest of 1 lime

Instructions

1. Step 1: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Step 2: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, combine the sugar and zest of 3 limes. Rub the zest into the sugar with your fingers to release more flavor.
4. Step 4: Add the butter and mix until the texture resembles wet sand; it won’t be smooth and creamy.
5. Step 5: Add the eggs one at a time, mixing well after each. Add the vanilla extract with the last egg. Scrape the bowl down and mix until smooth.
6. Step 6: Mix in the lime juice and 3/4 cup coconut milk, then add the dry ingredients and mix until combined. Use a rubber spatula to scrape down the sides to ensure even mixing.
7. Step 7: Spread the batter evenly in the prepared pan and bake for 30–35 minutes until a toothpick inserted near the center comes out clean.
8. Step 8: While the cake bakes, combine 1/2 cup sweetened condensed milk, 1/2 cup coconut milk, 1/2 tsp coconut extract, and the zest of 2 limes in a pourable container to make the soak.
9. Step 9: When the cake is out of the oven, use a skewer or fork to poke holes all over the surface.
10. Step 10: Pour the coconut-lime soak evenly over the warm cake, using a spoon or small spatula to help distribute it.
11. Step 11: Let the cake cool completely at room temperature. For faster cooling, rest at room temperature for 15 minutes, then refrigerate.
12. Step 12: To make the whipped cream, whip the heavy cream until it just begins to thicken.
13. Step 13: Add the leftover sweetened condensed milk and 1/2 tsp coconut extract, then whip until soft peaks form.
14. Step 14: Spread the coconut whipped cream evenly over the cooled cake.
15. Step 15: Garnish the top with coconut flakes and the zest of 1 lime.
16. Step 16: When serving, use a small spatula to carefully lift slices as the soak can make the cake base a bit sticky. Enjoy!

Tips & Variations

• Use fresh limes for the best bright flavor and zest just before mixing to preserve oils.
• Full fat canned coconut milk enriches the soak and whipped cream, but light versions can be used for a lighter dessert.
• For a dairy-free version, substitute butter with coconut oil and use coconut whipped cream alternatives.
• Toast the coconut flakes before topping for added crunch and a deeper flavor.
• Adjust the amount of sweetened condensed milk in the whipped cream to taste for sweetness preference.

Storage

Store the cake covered in the refrigerator for up to 4 days. The soak keeps the cake moist, so it may be a bit sticky at the bottom—use a spatula to lift slices gently. Reheat slices briefly in the microwave if you prefer it warm, though the whipped cream topping is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and soak the cake a day in advance. Add the whipped cream topping just before serving to keep it fresh and fluffy.

What if I don’t have coconut extract?

If you don’t have coconut extract, you can increase the amount of coconut milk slightly or add a small amount of vanilla extract as a mild substitute. The coconut flavor won’t be as pronounced but will still be delicious.

Coconut Soaked Lime Cake Recipe

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★★★★★

4.9 from 54 reviews

This Coconut Soaked Lime Cake is a moist and zesty dessert that combines the tangy brightness of fresh lime with the rich, tropical flavor of coconut. A tender lime-infused cake is soaked in a luscious mixture of coconut milk and sweetened condensed milk, then topped with a light coconut whipped cream and garnished with toasted coconut flakes and lime zest. Perfect for any occasion, this cake offers a delightful balance of citrus and creamy sweetness with a tropical twist.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lime Cake

• 2 cups (262g) all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 cups (250g) granulated sugar
• Zest of 3 limes
• 1/2 cup (112g) unsalted butter, room temperature
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup (60g) lime juice
• 3/4 cup (180g) canned full fat coconut milk

Coconut Soak

• 1/2 cup (170g) sweetened condensed milk (from a 14 oz can)
• 1/2 cup (120g) canned full fat coconut milk
• 1/2 tsp coconut extract
• Zest of 2 limes

Coconut Whipped Cream & Garnish

• 2 cups heavy whipping cream
• Leftover sweetened condensed milk (approximately 2-4 tbsp)
• 1/2 tsp coconut extract
• Unsweetened or sweetened coconut flakes, to preference
• Zest of 1 lime

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Set this mixture aside for later incorporation.
3. Infuse Sugar with Lime Zest: In a large mixing bowl using a hand or stand mixer fitted with the paddle attachment, combine granulated sugar and the zest of 3 limes. Rub the zest into the sugar using your fingers to release the oils and enhance the lime flavor.
4. Add Butter: Add the room temperature unsalted butter to the sugar and lime zest mixture. Mix until the texture resembles wet sand; it will not turn smooth and creamy at this stage.
5. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well mixed before adding the next. With the last egg, add the vanilla extract. Scrape down the bowl and mix until the batter is smooth.
6. Add Lime Juice and Coconut Milk: Pour in the fresh lime juice and 3/4 cup canned full fat coconut milk. Mix until fully combined.
7. Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix just until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure even mixing without overworking the batter.
8. Bake the Cake: Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Prepare Coconut Soak: While the cake bakes, combine 1/2 cup sweetened condensed milk, 1/2 cup canned full fat coconut milk, 1/2 tsp coconut extract, and the zest of 2 limes in a pourable measuring cup. Stir well to blend.
10. Soak the Cake: Once the cake is out of the oven and still hot, use a skewer, toothpick, or fork to prick holes all over the surface. Pour the coconut soak evenly over the cake, using a spoon or offset spatula to spread it and ensure full coverage.
11. Cool the Cake: Let the cake cool completely. You can leave it at room temperature, or after about 15 minutes, transfer it to the refrigerator to speed cooling.
12. Make Coconut Whipped Cream: Using a hand or stand mixer fitted with the whisk attachment, whip the heavy cream just until it begins to thicken slightly. Slowly add leftover sweetened condensed milk (about 2-4 tablespoons) and 1/2 teaspoon coconut extract. Continue whipping until soft peaks form.
13. Frost and Garnish: Spread the coconut whipped cream evenly over the cooled cake. Sprinkle with your choice of sweetened or unsweetened coconut flakes and garnish with the zest of 1 lime for added aroma and decoration.
14. Serve: When slicing and serving, use a small spatula to carefully lift the sticky bottom slices due to the soak. Enjoy this luscious, tropical lime and coconut cake!

Notes

• Use room temperature eggs and butter to ensure smooth batter and better incorporation of ingredients.
• You can adjust the lime zest and juice to your preferred level of tanginess.
• The soak makes the cake very moist but also sticky, so handle slices gently when serving.
• For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free sweetened condensed milk alternative.
• Leftover whipped cream can be stored in the refrigerator for up to one day.
• For extra flavor, lightly toast the coconut flakes before garnishing.

Keywords: coconut cake, lime cake, soaked cake, tropical dessert, coconut whipped cream, lime zest cake, moist cake, summer dessert