Welcome to the world of simple cake recipes! You’re about to discover a delightful Toasted Coconut and Lime Cake, perfect for any occasion. This bright and flavorful cake is incredibly easy to make and guaranteed to impress your taste buds.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose flour blend for a gluten-free option.
- Granulated sugar: Coconut sugar can be used as a slightly less refined alternative.
- Unsweetened shredded coconut: For best flavor, do not substitute this ingredient.
- Limes: Fresh lime juice and zest are crucial; bottled juice won’t provide the same vibrant taste.
- Buttermilk: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Cream cheese: Use full-fat cream cheese for the best frosting consistency.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened shredded coconut, toasted
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
For the Lime Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- Pinch of salt
For Garnish (Optional):
- Extra toasted shredded coconut
- Lime zest
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8-10
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer, spatula, wire 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. This ensures your simple cake recipe doesn’t stick.
2. Toast the Coconut
Spread the shredded coconut on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring occasionally, until golden brown. Watch it closely to prevent burning.
3. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the toasted coconut. This dry mix forms the base of your easy cake recipe.
4. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for the best results.
5. Add Wet Ingredients to Creamed Mixture
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract, buttermilk, lime juice, and lime zest. Don’t worry if it looks slightly curdled; it will come together.
6. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.
7. Bake the Cake
Pour the batter into your prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the Cake
Let the simple cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely before frosting.
9. Make the Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, lime juice, lime zest, and salt, mixing until light and fluffy.
10. Frost and Garnish
Once the cake is completely cool, spread the lime cream cheese frosting evenly over the top and sides. Garnish with extra toasted coconut and lime zest if desired.
Variation Ideas:
- Lemon Twist: Substitute lime juice and zest with lemon for a bright Lemon Coconut Cake.
- Layer Cake: Double the recipe and bake in two 9-inch pans for a beautiful layer cake.
- Cupcakes: Bake as cupcakes for about 20-25 minutes, adjusting the yield to 18-24 cupcakes.
- Pineapple Addition: Fold in ½ cup of drained, crushed pineapple to the batter for a tropical twist.
Storage Instructions:
Store your Toasted Coconut and Lime Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I use sweetened shredded coconut?
Yes, but you might want to slightly reduce the granulated sugar in the cake recipe to adjust for the sweetness.
Why is my cake dry?
Overmixing the batter or baking for too long can lead to a dry cake. Follow the baking times closely and mix until just combined.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers, wrapped tightly in plastic wrap, for up to 2 months. Thaw at room temperature before frosting.
My frosting is too thin. What can I do?
If your frosting is too thin, add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Ensure your butter and cream cheese are not too warm.
How do I toast coconut without an oven?
You can toast coconut in a dry skillet over medium-low heat on the stovetop. Stir constantly until golden brown, about 3-5 minutes.
Is this a good simple cake recipe for beginners?
Absolutely! This recipe uses straightforward steps and common ingredients, making it perfect for anyone new to baking cakes.