Brighten your tea time with a delightful Toasted Coconut and Lime Cake, a truly special treat among cake recipes for tea time. This cake is wonderfully moist, bursting with zesty lime, and topped with crunchy, sweet toasted coconut. You’ll love how simple it is to bring this tropical escape to your kitchen.
Key Ingredients & Substitutions
- All-Purpose Flour: You can use a gluten-free all-purpose blend.
- Granulated Sugar: Coconut sugar or a sugar substitute can be used, adjusting for sweetness.
- Unsweetened Shredded Coconut: Sweetened shredded coconut works too; adjust sugar in the recipe if using.
- Fresh Limes: Bottled lime juice is a quick substitute, but fresh offers the best flavor.
- Unsalted Butter: Margarine or a plant-based butter substitute can be used.
- Buttermilk: For a dairy-free option, combine plant-based milk with a teaspoon of lemon juice or white vinegar and let it sit for 5 minutes.
Ingredients
For the Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- Zest of 2 limes
- ¼ cup (60ml) fresh lime juice
For the Lime Glaze:
- 1 ½ cups (180g) powdered sugar
- 3-4 tablespoons fresh lime juice (from 1-2 limes)
For the Toasted Coconut Topping:
- 1 cup (80g) unsweetened shredded coconut
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, electric mixer (optional), parchment paper, cooling rack.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper for easy removal. This ensures your cake bakes evenly and doesn’t stick.
2. Whisk Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these together thoroughly to ensure all leavening agents are evenly distributed. This step prevents lumps in your batter.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer makes this process quick and easy. This incorporates air, contributing to a tender cake.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lime zest. The zest adds a bright burst of lime flavor directly into the cake.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
6. Stir in Lime Juice
Gently fold in the fresh lime juice. The batter will be slightly thick. This final addition ensures the lime flavor remains vibrant.
7. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. A golden-brown top indicates it’s ready.
8. Toast the Coconut
While the cake bakes, spread the shredded coconut in a single layer on a baking sheet. Toast in the oven for 5-7 minutes, watching carefully, until golden brown and fragrant. This step can also be done on the stovetop in a dry skillet.
9. Prepare the Glaze
Once the cake is out of the oven, whisk together the powdered sugar and lime juice in a small bowl until smooth. Adjust the lime juice for your desired consistency. This glaze adds an extra layer of tangy sweetness.
10. Glaze and Garnish
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, pour the lime glaze evenly over the top of the cake. Immediately sprinkle the toasted coconut over the glaze before it sets.
Variation Ideas
- Blueberry Coconut: Fold in ½ cup of fresh blueberries into the batter before baking.
- Almond-Lime: Add ½ teaspoon of almond extract to the batter for a different flavor profile.
- Cupcakes: Bake in cupcake liners for 20-25 minutes for individual tea time treats.
- Cream Cheese Frosting: Instead of a glaze, use a lime-flavored cream cheese frosting.
Storage Instructions
You can store your Toasted Coconut and Lime Cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ)
Q: Can I use bottled lime juice instead of fresh?
A: Yes, you can, but fresh lime juice offers a much brighter and more authentic flavor.
Q: My cake turned out dry. What went wrong?
A: Overmixing the batter or baking for too long can lead to a dry cake. Ensure you mix until just combined and check for doneness at the earliest recommended time.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake holds up well. You can bake it a day in advance, glaze, and then store it.
Q: How do I know if my butter is soft enough?
A: Softened butter should be pliable but still hold its shape. If you press it, your finger should make an indentation easily.
Q: Is this recipe suitable for other cake recipes for tea time events?
A: Yes, its elegant flavor and presentation make it perfect for any tea time gathering or special occasion.
Q: Can I freeze this cake?
A: You can freeze the unglazed cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before glazing.