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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/coconut-soaked-lime-cake-recipe/