If you’re in search of a light, flavorful, and truly indulgent dessert, the Coconut and Lime Drizzle Cake should be at the top of your list! This refreshing cake combines the sweet, nutty taste of coconut with the zesty and tangy notes of fresh lime, creating a tropical masterpiece that is sure to be a hit at any gathering.
This delightful cake is not only incredibly moist but also bursting with bright flavors. The coconut milk gives the cake a rich texture, while the fresh lime zest and juice provide a burst of freshness. Plus, the sweet lime drizzle on top takes it to another level! Let’s dive into this amazing recipe and learn how to make this irresistible treat from scratch.
What is Coconut and Lime Drizzle Cake?
Coconut and Lime Drizzle Cake is a tropical-inspired loaf cake that features a delicious combination of coconut and lime. The cake is baked to perfection and then drenched in a tangy lime syrup, which soaks into the cake and enhances its flavor. For those who like an extra sweet touch, you can also drizzle it with a coconut-lime glaze. The result is a light and refreshing dessert that’s perfect for warm weather.
With its subtle yet rich coconut flavor, the cake’s lime drizzle brings a zesty punch that will keep you coming back for more. The moistness of the cake paired with the sweetness of coconut makes it perfect for any occasion.
The Origin of Coconut and Lime Drizzle Cake
This cake’s origin draws inspiration from the tropical flavors commonly found in many Caribbean and Southeast Asian desserts, where coconut is a staple ingredient. Lime and coconut are often paired together in desserts like cakes, pies, and beverages. The combination offers a harmonious blend of tropical sweetness and tangy zest.
While this cake is not strictly traditional to any one region, it encapsulates the essence of tropical flavors that can be found in many different culinary cultures. The idea of using coconut milk in baked goods became increasingly popular in Western baking in the last few decades as people sought more diverse and exotic flavor profiles.
Ingredients with Quantities
Before we begin, let’s gather all the ingredients for this heavenly Coconut and Lime Drizzle Cake. Here’s what you’ll need:
For the Cake:
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup coconut milk (canned, full-fat)
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- Zest of 3 limes
- 2 tablespoons fresh lime juice
- ¾ cup sweetened shredded coconut
For the Lime Drizzle:
- ⅓ cup fresh lime juice (about 3-4 limes)
- ⅓ cup granulated sugar
Lastly for the Coconut Lime Glaze (Optional):
- 1 cup powdered sugar
- 3-4 tablespoons fresh lime juice
- 2 tablespoons coconut milk
- ¼ cup toasted coconut flakes for garnish
Step-by-Step Directions and Preparation Method
Let’s get started on preparing this mouthwatering Coconut and Lime Drizzle Cake!
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing it with butter or lining it with parchment paper to ensure the cake doesn’t stick.
2. Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside as you work on the wet ingredients.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer or a stand mixer to cream together the unsalted butter and granulated sugar. Beat on medium-high for 4-5 minutes until the mixture becomes light and fluffy. Add the eggs, one at a time, ensuring you mix well after each addition. Then, stir in the vanilla extract, lime zest, and lime juice for a fresh burst of flavor.
4. Combine Wet and Dry Ingredients
In a separate bowl, combine the coconut milk and whole milk. Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture. Begin and end with the dry ingredients, and make sure to mix gently after each addition to prevent overworking the batter. Finally, fold in the shredded coconut, which adds that signature texture.
5. Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Lime Drizzle
While the cake is cooling, let’s prepare the tangy lime drizzle that will soak into the cake and enhance its flavor.
6. Prepare Lime Drizzle
In a small saucepan, combine fresh lime juice and granulated sugar. Heat over medium heat for 2-3 minutes, stirring continuously until the sugar dissolves. Set the drizzle aside to cool slightly.
7. Apply Drizzle
Once the cake has cooled for 10 minutes, use a skewer or toothpick to poke holes all over the top of the cake. This allows the drizzle to soak in. Slowly pour the lime drizzle over the cake, allowing it to soak through the holes. Let the cake cool completely before moving to the next step.
Optional Coconut Lime Glaze
To take your cake to the next level, you can make a sweet coconut lime glaze. This glaze adds an extra layer of coconut flavor and a beautiful finish to the cake.
8. Make Glaze
In a medium-sized bowl, whisk together the powdered sugar, lime juice, and coconut milk until smooth. Adjust the consistency by adding more lime juice for a thinner glaze or more powdered sugar if you prefer it thicker.
9. Finish and Serve
Once the cake has cooled completely, drizzle the coconut lime glaze over the cake. Sprinkle toasted coconut flakes on top for a finishing touch that adds flavor and a bit of crunch. Allow the glaze to set for about 15 minutes before slicing and serving.
Tips for Success
- Room Temperature Ingredients: For the best results, ensure that your eggs, butter, and milk are at room temperature before you start mixing. This helps the ingredients combine more easily.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Be sure to mix just until the ingredients are combined.
- Test for Doneness: The cake is ready when it springs back lightly when touched and when a toothpick comes out clean.
- Lime Zest: Use a microplane to get the finest zest without any bitter white pith.
- Toast Coconut: Toast the shredded coconut in a dry pan for 2-3 minutes until golden brown for an enhanced coconut flavor.
Storage
This Coconut and Lime Drizzle Cake is easy to store and stays fresh for a few days.
- Room Temperature: Store covered at room temperature for up to 3 days.
- Refrigeration: If you need to store it longer, you can refrigerate the cake for up to 1 week.
- Freezing: You can freeze the cake (without glaze) for up to 3 months. To thaw, place it at room temperature for a few hours before serving.
Variations of Lime Coconut Drizzle Cake
If you’re feeling adventurous or want to try different flavors, here are a few variations of this cake:
- Lemon Version: For a citrus twist, replace the lime zest and lime juice with lemon zest and lemon juice.
- Orange Coconut: Swap out the lime for orange zest and orange juice for a completely different flavor profile.
- Tropical Twist: Add mini pineapple chunks (about ¼ cup) to the batter for a true tropical flavor.
- Rum Glaze: For an adult twist, add a tablespoon of white rum to the glaze for a hint of boozy goodness.
FAQs About Coconut and Lime Drizzle Cake
How can I make this Tropical Drizzle Cake gluten-free?
To make this Coconut and Lime Drizzle Cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.
Can I make this cake dairy-free?
Yes! You can make the cake dairy-free by replacing unsalted butter with dairy-free margarine or coconut oil and using coconut milk for the regular milk.
How do I get the perfect consistency for the glaze?
If the glaze is too thick, add more lime juice to thin it out. If it’s too thin, add more powdered sugar until you reach your desired consistency.
Conclusion: Coconut and Lime Drizzle Cake
The Coconut and Lime Drizzle Cake is a tropical treat that’s perfect for summer, gatherings, or when you want to add a splash of citrus to your baking repertoire. The moist cake, tangy lime drizzle, and optional coconut-lime glaze create a perfect combination of flavors and textures that will leave your taste buds dancing. Whether you stick to the original recipe or experiment with variations, this cake is sure to become a favorite in your baking collection.
Now, gather your ingredients and start baking this delightful cake — it’s time to indulge in a slice of paradise!
Coconut and Lime Drizzle Cake Recipe: A Tropical Delight
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Coconut and Lime Drizzle Cake is a tropical-inspired loaf cake that features a delicious combination of coconut and lime. The cake is baked to perfection and then drenched in a tangy lime syrup, which soaks into the cake and enhances its flavor. For those who like an extra sweet touch, you can also drizzle it with a coconut-lime glaze. The result is a light and refreshing dessert that’s perfect for warm weather.
Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup coconut milk (canned, full-fat)
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- Zest of 3 limes
- 2 tablespoons fresh lime juice
- ¾ cup sweetened shredded coconut
For the Lime Drizzle:
- ⅓ cup fresh lime juice (about 3–4 limes)
- ⅓ cup granulated sugar
For the Coconut Lime Glaze (optional):
- 1 cup powdered sugar
- 3–4 tablespoons fresh lime juice
- 2 tablespoons coconut milk
- ¼ cup toasted coconut flakes for garnish
Instructions
Prepare the Cake:
- Preheat and Prep
- Preheat oven to 350°F (175°C)
- Grease and flour a 9×5 inch loaf pan or line with parchment paper
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt
- Cream Butter and Sugar
- In a large bowl, cream butter and sugar until light and fluffy (4-5 minutes)
- Beat in eggs one at a time, mixing well after each addition
- Add vanilla extract, lime zest, and lime juice
- Combine Wet and Dry
- Mix coconut milk and regular milk together
- Alternately add dry ingredients and milk mixture to the butter mixture, beginning and ending with flour mixture
- Fold in shredded coconut
- Bake
- Pour batter into prepared pan and smooth top
- Bake for 55-65 minutes, or until a toothpick inserted in center comes out clean
- Cool in pan for 10 minutes
Notes
For an extra burst of flavor, sprinkle a little toasted coconut over the top just before serving. This cake also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a tropical treat
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Coconut and Lime Drizzle Cake Recipe
