This coconut lime coffee cake offers a bright, tropical twist on a classic comfort food. You’ll love the moist crumb and zesty lime glaze, making it a perfect treat any time of day. This is one of those coffee cake recipes you’ll want to make again and again.
Key Ingredients & Substitutions:
- All-purpose flour: Use a 1:1 gluten-free baking mix for a gluten-free option.
- Granulated sugar: Coconut sugar works well for a deeper flavor.
- Unsalted butter: Margarine can be used for a dairy-free alternative.
- Full-fat coconut milk: Regular milk can be substituted, but you’ll lose some coconut flavor.
- Lime: Lemon zest and juice can be used if you don’t have limes.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup full-fat coconut milk
- Zest of 1 lime
For the Topping:
- 1/2 cup shredded unsweetened coconut
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon lime zest
- 3 tablespoons unsalted butter, melted
For the Lime Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lime juice
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools Needed: 9×9 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan. This ensures your coconut lime coffee cake doesn’t stick.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for now.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lime zest.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
5. Make the Topping
In a small bowl, combine the shredded coconut, granulated sugar, flour, and lime zest. Pour in the melted butter and stir until crumbly. This makes a delightful topping for your coffee cake.
6. Assemble and Bake
Pour half of the cake batter into the prepared pan. Sprinkle half of the topping mixture evenly over the batter. Add the remaining cake batter, then top with the remaining streusel. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Glaze
While the cake cools slightly, whisk together the powdered sugar and lime juice in a small bowl until smooth. If the glaze is too thick, add a few more drops of lime juice. If it’s too thin, add a little more powdered sugar.
8. Glaze and Serve
Once the cake has cooled for about 10-15 minutes, drizzle the lime glaze generously over the top. Let the glaze set for a few minutes before slicing and serving. Enjoy your homemade coconut lime coffee cake!
Variation Ideas:
- Pineapple Coconut: Add 1/2 cup finely diced pineapple to the batter for an extra tropical punch.
- Almond Extract: Swap vanilla extract for almond extract in the cake and glaze for a different flavor profile.
- Berry Swirl: Fold in 1/2 cup of fresh blueberries or raspberries into the batter before baking.
- Orange Zest: Use orange zest and juice instead of lime for a citrusy alternative.
Storage Instructions:
Store leftover coconut lime coffee cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To refresh, you can warm individual slices in the microwave for 15-20 seconds.
Frequently Asked Questions (FAQ):
Can I use canned coconut milk?
Yes, full-fat canned coconut milk is perfect for this recipe.
Why is my coffee cake dry?
Overmixing the batter or overbaking are common causes of dry coffee cake. Mix until just combined and watch the baking time carefully.
Can I freeze coconut lime coffee cake?
Yes, you can freeze the unglazed cake for up to 2 months. Thaw at room temperature and then glaze before serving.
What kind of pan should I use?
A 9×9 inch square baking pan is recommended for this coffee cake recipe. A 9-inch round cake pan also works.
Can I make this dairy-free?
Yes, use a dairy-free butter substitute for the cake and topping. The coconut milk is already dairy-free.
What if I don’t have fresh limes?
You can use bottled lime juice, but the fresh zest adds a lot of flavor, so try to get fresh if possible.