Ready for a taste of sunshine? This Coconut Lime Cake with cream cheese frosting delivers a bright, tropical flavor that’s surprisingly easy to make and perfect for any occasion. You’ll love how the tangy lime cuts through the sweet coconut, creating a truly irresistible dessert.
Key Ingredients & Substitutions:
- Coconut Milk: Full-fat is best for richness. You can use light coconut milk, but the cake might be less moist.
- Fresh Lime Juice & Zest: Do not use bottled lime juice; fresh is essential for the best flavor.
- Cream Cheese: Full-fat block cream cheese is crucial for a thick, pipeable frosting. Avoid whipped or low-fat varieties.
- Shredded Coconut: Sweetened shredded coconut adds flavor and moisture. Unsweetened can be used, but you might want to add a touch more sugar to the cake batter.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 cup sweetened shredded coconut
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons fresh lime juice (optional, for extra tang)
- Extra shredded coconut for garnish (optional)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. This ensures your cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later. This step evenly distributes your leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates air pockets for a tender cake.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Stir in the lime zest. Ensure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and lime juice, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the shredded coconut.
6. Bake the Cake
Pour the batter into your prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
7. Make the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt, beating until light and fluffy. If desired, beat in the optional lime juice for an extra zing.
8. Frost and Garnish
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Garnish with extra shredded coconut if you like. You now have a delicious cake recipes with cream cheese ready to enjoy.
Variation Ideas:
- Cupcakes: Bake in cupcake liners for 20-25 minutes.
- Layer Cake: Divide batter between two 8-inch round pans and adjust baking time.
- Toasted Coconut: Lightly toast the shredded coconut before adding it to the batter or using as a garnish for a deeper flavor.
- Pineapple Addition: Add ½ cup of crushed, drained pineapple to the batter for a piña colada twist.
Storage Instructions:
Store leftover Coconut Lime Cake with cream cheese frosting in an airtight container in the refrigerator for up to 3-4 days. You can serve it chilled, or let it come to room temperature for about 30 minutes before enjoying.
Frequently Asked Questions (FAQ):
- Can I use bottled lime juice? You really shouldn’t; fresh lime juice and zest provide the best, brightest flavor for this cake recipes with cream cheese.
- My cream cheese frosting is too thin. What did I do wrong? Your cream cheese or butter might have been too warm, or you might have used low-fat cream cheese. Try adding more sifted powdered sugar, a tablespoon at a time.
- Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it the day you plan to serve.
- What if I don’t like shredded coconut? You can omit it from the batter, but you’ll lose some of the signature coconut flavor.
- How do I know when the cake is fully cooled for frosting? The pan should feel completely cool to the touch. Frosting a warm cake will cause the cream cheese frosting to melt.
- Can I freeze this cake? Yes, you can freeze individual slices or the whole cake (unfrosted is best for freezing). Wrap tightly in plastic wrap and then foil; it will keep for up to 2 months. Thaw in the refrigerator before frosting or serving.