Lime and coconut cake

8 servings

30 minutes

Lime and coconut cake is an exquisite blend of tropical flavors that offers freshness and sweetness in every bite. This dessert, inspired by American cuisine, transports us to the coast with a gentle breeze and citrus aroma. The delicate sponge soaked in coconut milk and lime juice has an airy texture and a slight tanginess, while golden sugar adds a soft caramel sweetness. Coconut flakes add a subtle exotic note, and the decoration of fresh lime slices completes the composition, giving the cake an impressive look. This dessert is perfect for summer evenings, friendly gatherings, and festive dinners, filling the atmosphere with notes of sunny mood and paradise flavors. The wonderful combination of freshness and tenderness makes it an unforgettable treat.

Energy value per serving

• Calories: 532.3
• Proteins: 6.7g
• Fats: 26.9g
• Carbohydrates: 67.9g

Ingredients

• Coconut flakes: 50 g
• Lime: 5 pc
• Flour with baking powder: 175 g
• Golden fine sugar: 175 g
• Butter: 175 g
• Chicken egg: 3 pc
• Coconut milk powder: 2 tbsp
• Baking powder: 1 tsp
• Powdered sugar: 225 g

Cooking steps

1. Grate the zest of 2 limes and squeeze out the juice. Place the zest in a plate and cover with plastic wrap.

   Required ingredients:

   • Lime: 5 piece

2. Place coconut flakes in a bowl and pour in the squeezed lime juice. Let it sit for about 1 hour to allow the flakes to soak up the juice.

   Required ingredients:

   • Coconut flakes: 50 g
   • Lime: 5 piece

3. Sift the flour into another bowl, add coconut flakes, golden sugar, softened butter, beaten eggs, coconut milk, baking powder, lime zest, and mix until smooth.

   Required ingredients:

   • Flour with baking powder: 175 g
   • Coconut flakes: 50 g
   • Golden fine sugar: 175 g
   • Butter: 175 g
   • Chicken egg: 3 pieces
   • Coconut milk powder: 2 tablespoons
   • Baking powder: 1 teaspoon
   • Lime: 5 piece

4. Divide the mass into 2 parts, place in parchment-lined molds, and bake in the oven at 170 degrees for 30-35 minutes. Let it sit for 5 minutes and remove the biscuits from the molds.

5. Peel the remaining 3 limes into long thin spirals, remove the white flesh, and cut the limes into wedges. Peel each wedge, place them in a bowl, and sprinkle with powdered sugar, gently mix. Let sit for 5 minutes.

   Required ingredients:

   • Lime: 5 piece
   • Powdered sugar: 225 g

6. Spread half of the filling on one layer, sprinkle with half of the lime twists on top. Cover with the second layer, add the remaining filling, and decorate with twists.

7. Before serving, place the cake in the refrigerator for 30 minutes.