I want something bright. Something to break up the heavy sweetness of typical pastries. Lime Coconut Cake does just that. It’s not just a dessert. It’s the atmosphere. The acidity of lime and the nutty sweetness of coconut combine. It is effective because the acid balances the fats.
Making this cake requires a little effort. This is not a pour and stir recipe. You have to build it. But the results are worth it. You get a multi-layered sponge. Citrus cream layer. Soaked in rich syrup. Finally, while white chocolate may seem expensive, it’s easy to make at home.
I’ll show you how to actually do it. No fluff. It’s just a step.
Required materials
If the ratio is wrong, you cannot skip steps. Measure carefully.
For the cake base:
300g of butter
Confectioner’s sugar 300g
* 6 eggs
275 g of flour
Dehydrated coconut 75g
* 3 lime peels
*Juice of 1 lime
Lime for cream:
* Juice of 2 limes
* 1 egg
* Crystal sugar 50 g
* Butter 25g
For dripping (syrup):
Juice of 1 lime
50g of sugar
For fillers:
*Fresh 600ml
* 2 tablespoons of powdered sugar
* Zest of 1 lime
Information about fillings:
White chocolate 200g
Add the grated rind of a lime as decoration
Step by step baking process
First prepare the oven. Heat to 180℃. You will need 3 round cake pans with a diameter of about 18 cm. Place on baking paper.
1. Make the dough
Take a big bowl. Add butter and 300 g of sugar. Use an electric mixer or a sturdy spoon. Blend until the mixture is creamy. light. Good ventilation.
Add the eggs one at a time. Continue mixing. Add the flour. Mix until smooth. There are no lumps.
Next, add the dry and wet aroma and mix. Add coconut. Lime zest from 3 limes. It’s lime juice. Use a trowel. Fold gently but firmly. You want to bring out every inch of lime flavor.
Divide the batter evenly between the three prepared pans.
2. Bake a cake
Push the pan into the preheated oven. Set the timer for 25-30 minutes. Do not open the oven door too early. I want it to go up normally.
It’s done when the skewers come out clean. Take them off. Let cool in the pan for a few minutes, then place on a wire rack. Allow to cool completely before applying the cream. A pancake filled with melting cream. It was a disaster.
3. Make Lime Cream
While the cake is cooling, make the lime buttercream. This is the hard part. If you fry too hard, it may fall apart.
Prepare a small pot. Mix the juice of 2 limes, 1 egg and 50 grams of sugar. Add 25 grams of butter.
Put on low heat. Stir constantly. Don’t stop. Observe the structure. It will be thicker. It should coat the back of the spoon like a light custard. When creamy, remove from heat. Cool completely.
4. Soaking
This adds moisture. A dry cake is a sad cake.
Combine the juice of 1 lime and 50 g of sugar in a small saucepan. Heat gently. Stir until the sugar is completely dissolved. Do not boil to a hard caramel. It’s a simple syrup.
Brush or pour over the cooled cake layer. You want it to be moist but not sticky.
**5.
