Lime and coconut cake

This lime and coconut cake is by far one of my favorite cakes I have made in a while. I might even make this into cupcakes one day. Who knows!

Coconut and lime cake from eatgood4life.com
Once again… I am super happy about posting this new recipe, coconut lime cake.

I made this coconut cake this morning and I literally ate half the cake. I am having a hard day at the gym tomorrow so not to worry…

I have seen many recipes using key limes but because it seems time consuming getting the juice out of them I cheated a little bit and opted for using limes.
Even though the cake is coconut and lime flavor, the lime flavor prevails much more than the coconut thus, but is fine with me. I guess it is because I used lime juice for the glaze as well.
Anyhow, in leu of 5 de Mayo this is a perfect contender. I hope you like this amazing lime and coconut cake
Enjoy!

Left picture depicts cake right after cooling. On the right picture you can appreciate the glaze with the shredded zest. It was delish ;-)

Coconut lime cake

On the left picture you can see the cake without the toasted coconut. You  can serve it like that if you like. It is still good ;-)

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Lime and coconut cake

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

1 1/2 cup whole wheat pastry flour
3/4 cup full fat coconut milk
1/4 cup fresh lime juice
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup olive oil or coconut oil melted
1/2 cup unrefined sugar
1 tablespoon grated lime zest
2 organic eggs
1/2 cup unsweetened shredded coconut, optional

Lime Glaze

3-4 tablespoons fresh lime juice
1/2 cup natural confectioners sugar
2 teaspoons shredded lime zest

Topping

1/3 cup unsweetened coconut flakes, toasted, optional

Directions:

Preheat oven to 350F. Grease and flour a 9-inch round cake pan.

In a mixing bowl, I use a wire whisk to do this, combine eggs, milk, sugar, lime zest, juice and oil. Add flour, baking soda and baking powder.

Pour the batter into the prepared pan and bake until golden, 40-50 minutes or until a tester inserted into the center comes out clean. Cool for 20-30 minutes, then turn onto a cooling rack and cool completely.

Whisk together the confectioners sugar, zest and lime juice and pour over cake. Sprinkle with toasted coconut.

 

Nutrition facts calculated based on the recipe giving 8 servings including glaze.


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17 comments

  1. Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!

  2. Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.

  3. Miryam…que bonitos y que ricos!!! me encanta el mousse.
    kisses

  4. mm these look heavenly and the picture is perfect!

  5. Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!

    • I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!

    • That is awesome. I am glad you liked them :-)

  6. EmiRoo,

    you can use warm water instead of the coffee, it should work that way.

    Thanks for visiting my blog

  7. This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious

  8. Hi Deebee,

    thanks so much for the nice compliments, I am really glad you liked them.
    Thanks for visiting my blog :-)

  9. the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!

  10. can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.

  11. Rabiya,

    of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.

    When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)

    Let me know how the recipe turns out :-)

  12. I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!

  13. Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.

  14. How long does the frosting last before going flat?  Or does it go flat?

    • I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.

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