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Key Lime Coconut Cake – A Tropical Slice of Heaven!

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A moist and tangy key lime cake with a tropical coconut twist, perfect for summer gatherings.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup shredded coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup key lime juice
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 1 tbsp key lime zest

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in key lime juice, coconut milk, vanilla extract, and lime zest.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/key-lime-coconut-cake/