Coconut Soaked Lime Cake

Delicious cake that Cate made for her birthday.

Recipe came from Butternut Bakery website which states, “This incredibly fluffy lime cake is soaked in sweetened coconut milk and topped with coconut whipped cream. Think of a cross between a tres leches cake and a poke cake, where it’s not as drenched as tres leches but the soak isn’t thick enough to produce the poke cake effect – all while producing a delicious texture. It’s also incredibly light and not too sweet, making it the perfect easy cake for Summer!”

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Coconut Soaked Lime Cake

  • Total time: 2 Hours
  • Servings: 1 Cake

Ingredients

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 temp
  • 3 Large Eggs, room temp
  • 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

  • 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

Directions

Lime Cake

  • 1)

    Preheat the oven to 350°F and grease a 9×13 baking dish.

  • 2)

    In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

  • 3)

    In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the sugar and lime zest. Using your fingers, rub the zest into the sugar to release even more flavor.

  • 4)

    Now add the butter and mix to combine. It will not turn smooth and creamy – more like wet sand.

  • 5)

    Mix in the eggs one at a time, adding in the vanilla with the last egg. Scrape down the bowl and mix again until smooth.

  • 6)

    Mix in the lime juice and coconut milk.

  • 7)

    Dump in the dry ingredients and mix. Switching to a rubber spatula, scrape down the bowl to make sure all of the ingredients are well combined.

  • 8)

    Spread the batter in the prepared pan and bake for 30-35 minutes.

Coconut Soak

  • 1)

    While the cake bakes, combine all of the soak ingredients in a pourable measuring glass.

  • 2)

    When the cake is fresh from the oven, use a shop stick, skewer, or a fork to prick holes all throughout the cake.

  • 3)

    Pour over the soak and use a spoon or small offset spatula to make sure it’s evenly distributed.

  • 4)

    Allow the cake to cool before making the whipped cream. This can be done fully at room temperature, or allow the cake to sit at room temperature for 15 minutes and then transfer to the refrigerator to speed up the cooling process.

Coconut Whipped Cream

  • 1)

    Using a hand or stand mixer with the whisk attachment, whip the heavy cream just until it ever-so-slightly starts to thicken.

  • 2)

    Then pour in the rest of the sweetened condensed milk along with the coconut extract and whip until it reaches soft peaks.

  • 3)

    Spread the whipped cream over the cake and top with coconut flakes and lime zest.

  • 4)

    When slicing and serving the cake, the soak can make the bottom a bit sticky so I suggest using a small spatula to lift out the slides. Enjoy!

Notes

Source: https://butternutbakeryblog.com/coconut-soaked-lime-cake/